All Purpose Gravy Cooks Illustrated Novdec 2003 Recipes

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BEST TURKEY GRAVY FROM COOK'S ILLUSTRATED



Best Turkey Gravy from Cook's Illustrated image

Make and share this Best Turkey Gravy from Cook's Illustrated recipe from Food.com.

Provided by RubySue

Categories     Sauces

Time 1h40m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 turkey giblets
1 turkey neck
1 onion, unpeeled and chopped
4 cups chicken broth, low-sodium
2 cups water
2 sprigs fresh thyme
8 sprigs parsley
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup dry white wine

Steps:

  • Make the Broth: Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes.
  • Add chicken broth and water, scrape pan bottom, and bring to boil. Add herbs and simmer, skimming foam from surface, for 30 minutes.
  • Pour broth through fine-mesh strainer. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use.
  • Make the Roux and Thicken the Broth: Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Bring reserved turkey broth to simmer.
  • Gradually add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps. Reserve 1 cup of broth for deglazing roasting pan (see #9).
  • Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside, covered, until turkey is done.
  • Deglaze the Pan and Add the Drippings To the Gravy: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.
  • Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer.
  • Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
  • Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.

Nutrition Facts : Calories 100, Fat 5.4, SaturatedFat 2.4, Cholesterol 21.9, Sodium 271.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.8, Protein 5.2

ALL-PURPOSE GRAVY



All-Purpose Gravy image

Developed by Cook's Illustrated: This gravy can be served with almost any type of meat or poultry or with mashed potatoes.

Provided by Pi-E8216

Categories     Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 11

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small celery rib, chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low sodium chicken broth
2 cups low sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
table salt & fresh ground pepper

Steps:

  • In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
  • Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and WELL BROWNED, about 7 minutes (important step: browning will give the gravy great flavor). Reduce heat to medium; stir in flour and cook, stirring constantly, until THOROUGHLY BROWNED and fragrant, about 5 minutes (again the browning is very important step for flavor). Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
  • Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
  • NOTE: If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

Nutrition Facts : Calories 274.7, Fat 19, SaturatedFat 11.4, Cholesterol 45.8, Sodium 99.9, Carbohydrate 21.1, Fiber 1.8, Sugar 3.2, Protein 7.2

ALL-PURPOSE GRAVY



All-Purpose Gravy image

An America's Test Kitchen recipe that I received in an email. What's great about it is that it can be made ahead and frozen (a great holiday time saver!) since it doesn't use any pan drippings.

Provided by Soup Fly

Categories     Sauces

Time 42m

Yield 2 cups

Number Of Ingredients 12

1/2 cup carrot, peeled & chopped
1/2 cup celery, chopped
3/4 cup onion, chopped
3 tablespoons butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth
2 cups low sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
salt
ground black pepper

Steps:

  • Heat butter in large saucepan over medium-high heat.
  • Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
  • Reduce heat to medium.
  • Add flour, stirring constantly, until well-browned (about 5 minutes).
  • Gradually add broths while whisking constantly.
  • Bring mixture to boil and skimming off any foam on surface.
  • Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
  • Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
  • Strain gravy through fine-mesh strainer.
  • Press on solids to extract as much liquid as possible.
  • Add salt & pepper to taste.
  • To thaw frozen gravy:.
  • Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
  • Gravy may appear to have separated.
  • Whisk vigorously to recombine.

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