3 Ingredient Thanksgiving Gravy Recipes

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PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Giblet Stock
Perfect Roast Turkey 101
1 1/2 cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Make giblet stock while turkey is roasting.
  • Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
  • Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
  • Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
  • Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
  • Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

HOMEMADE TURKEY GRAVY



Homemade Turkey Gravy image

Homemade turkey gravy made simple!

Provided by Travis Strean

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 25m

Yield 16

Number Of Ingredients 4

2 cups turkey drippings, or as needed
¼ cup all-purpose flour
1 cup chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

  • Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear 4-cup measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove 1/4 cup oil using a kitchen syringe; transfer to a saucepan.
  • Mix flour into the oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour 1 cup juices from the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Mix chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 1.6 g, Cholesterol 26.4 mg, Fat 25.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 7.5 g, Sodium 69.7 mg, Sugar 0.1 g

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  • Strain your turkey cooking liquids using a fine mesh strainer into a heat-safe container (such as a Pyrex measuring cup or bowl). Let sit for a few minutes so the fat rises to the top. Skim off the fat and discard.
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