THE BEST GRAVY
Our gravy delivers rich flavors from a homemade stock made with the turkey giblets, onion and fresh herbs. Roast turkey drippings and a dash of Worcestershire sauce round out this creamy, lump-free holiday must-have.
Provided by Food Network Kitchen
Time 3h
Yield 7-8 cups
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
- Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
- Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
- The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
- Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
- Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
BEST GRAVY EVER
Provided by Alton Brown
Categories condiment
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
- 2 to 3 days before roasting:
- Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- Early on the day or the night before you'd like to eat:
- Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F.
- Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.
THE BEST TURKEY GRAVY
This gravy takes a little work but it is sooooooo worth the time and effort.
Provided by JULZBROWN
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 3h35m
Yield 20
Number Of Ingredients 9
Steps:
- Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
- When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 4.9 g, Cholesterol 42.2 mg, Fat 20.3 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 142.9 mg, Sugar 1 g
BEST EVER GRAVY
Found on the Slow Roasted Italian Site and sounds amazing. It is made with 4 ingredients you probably have on hand plus the perfect blend of herbs and spices. It all comes together in just 20 minutes! Myself, I made as directed below in the original recipe, then added some stewed tomatoes and allowed it all to reduce - then served over a cheap cut of cube steak and steamed rice. So many ways to take the basic and adjust to your liking or needs
Provided by Bonnie G 2
Categories < 60 Mins
Time 35m
Yield 1 Gravy boat, 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
- While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
- Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.
- Serve and enjoy!
- NOTES:.
- Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat.
- If you are sensitive to alcohol, you can substitute white grape juice or chicken stock.
- IF USING MEAT DRIPPINGS:.
- Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.
- Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.
- Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.
- For a smoother gravy, strain the drippings before adding to the gravy.
Nutrition Facts : Calories 159.7, Fat 10.5, SaturatedFat 6.2, Cholesterol 27.3, Sodium 372.6, Carbohydrate 9.2, Fiber 0.4, Sugar 1.8, Protein 3.2
More about "the best gravy recipes"
GRAVY RECIPE - EASY, FROM SCRATCH, NO DRIPPINGS | RECIPETIN …
From recipetineats.com
5/5 (113)Category SauceCuisine WesternCalories 90 per serving
HOW TO MAKE THE BEST TURKEY GRAVY - DAMN DELICIOUS
From damndelicious.net
PERFECT GRAVY | RECIPES | DELIA ONLINE
From deliaonline.com
HOW TO MAKE BEEF GRAVY | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
EASY GRAVY RECIPE - HOW TO MAKE TURKEY GRAVY - DELISH
From delish.com
QUICK AND EASY GRAVY FROM SCRATCH - INSPIRED TASTE
From inspiredtaste.net
EASY TRADITIONAL BEEF GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
GOOD GRAVY! THE 12 BEST GRAVY RECIPES - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
Reviews 9Estimated Reading Time 40 secs
ULTIMATE HAM GRAVY RECIPE - DAMN EASY RECIPES
From damneasyrecipes.com
HOW TO MAKE GRAVY – THE ULTIMATE GUIDE
From thestayathomechef.com
INGREDIENTS FOR MAKING GRAVYS - RECIPES | COOKS.COM
From cooks.com
GOOD GRAVY! THE 12 BEST GRAVY RECIPES - FOOD NEWS
From foodnewsnews.com
LEARN TO MAKE THE BEST GRAVY: HOW TO MAKE GRAVY FROM …
From tasteofhome.com
BEST MASHED POTATO GRAVY {NO DRIPPINGS NEEDED!} | LIL' LUNA
From lilluna.com
HOW TO MAKE PERFECT GRAVY EVERY TIME - THE SPRUCE EATS
From thespruceeats.com
THE BEST HOMEMADE GRAVY RECIPE — EAT THIS NOT THAT
From eatthis.com
THE BEST BISCUITS AND GRAVY RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST GRAVY FROM SCRATCH RECIPE - FARMHOUSE HARVEST
From farmhouseharvest.net
THE BEST GRAVY RECIPES AND THE BEST UNCONVENTIONAL GRAVY BOATS …
From theurbanvintageaffair.com
BEST ONION GRAVY RECIPE - THE DARING GOURMET
From daringgourmet.com
GRAVY RECIPES - HOMEMADE, TURKEY, BASIC & MORE | TASTE OF HOME
From tasteofhome.com
BROWN GRAVY RECIPE - NO DRIPPINGS NEEDED! - THE COZY …
From thecozycook.com
15 AMAZING BEEF GRAVY RECIPES - THE RUSTY SPOON
From therustyspoon.com
SIMPLE COUNTRY GRAVY RECIPE - THE BEST GRAVY! - FARMHOUSE HARVEST
From farmhouseharvest.net
GRAVY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE BISCUITS AND GRAVY LIKE A SOUTHERNER - TASTE OF HOME
From tasteofhome.com
BEST HAMBURGER GRAVY - THE DARING GOURMET
From daringgourmet.com
GRAVY RECIPE - HOW TO MAKE GRAVY - GOOD HOUSEKEEPING
From goodhousekeeping.com
COUNTRY FRIED CHICKEN AND GRAVY - EASY CHICKEN RECIPES
From easychickenrecipes.com
HOW TO MAKE THE ULTIMATE GRAVY - BBC GOOD FOOD
From bbcgoodfood.com
THE BEST TURKEY GRAVY RECIPE - THE COUNTRY COOK
From thecountrycook.net
THE BEST TURKEY GRAVY RECIPE (WITH VIDEO) | MOM ON TIMEOUT
From momontimeout.com
HOW TO MAKE THE BEST LAHORI CHICKEN GRAVY RECIPE - YOUTUBE
From youtube.com
BEEF BROTH BROWN GRAVY - CREME DE LA CRUMB
From lecremedelacrumb.com
GRAVY RECIPES: THE BEST GRAVY RECIPES FOR YOUR FAMILY
From kobo.com
KETO GRAVY RECIPE WITH 0 CARBS | MADE IN JUST 5 MINUTES
From thedietchefs.com
THE BEST (AND EASIEST) GRAVY – KEYSTONE MEATS
From keystonemeats.com
BEST SAUSAGE GRAVY RECIPE - SOULFULLY MADE
From soulfullymade.com
GRAVY RECIPE: HOW TO MAKE THE BEST GRAVY AT HOME
From thelondoneconomic.com
GRAVY RECIPES | ALLRECIPES
From allrecipes.com
THE BEST TURKEY GRAVY RECIPE - JEN AROUND THE WORLD
From jenaroundtheworld.com
EASY HOMEMADE CHICKEN GRAVY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE 10 BEST GRAVY RECIPES - GYPSYPLATE
From gypsyplate.com
BEST COUNTRY GRAVY (THE SUPER SIMPLE FROM SCRATCH GRAVY YOU'LL …
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love