Easy Turkey Gravy Recipes

SIMPLE TURKEY GRAVY

Steps:

• Pour turkey drippings and loosened browned bits from roasting pan into a 4-cup measuring cup. Skim fat, reserving 2 tablespoons. Add enough broth to the drippings to measure 3 cups., In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Add thyme, sage and pepper; gradually whisk in the drippings mixture. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.

FOOLPROOF TURKEY GRAVY

Steps:

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

EASY TURKEY GRAVY

Steps:

• Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
• Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

SIMPLE TURKEY GRAVY

Steps:

• Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
• Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.

EASY GRAVY FOR TURKEY

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
• In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
• Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.

EASY TURKEY GRAVY

Steps:

• Spoon all but about 4 tbsp turkey fat from the roasting tin, leaving behind as much of the turkey juices as possible. Set the tin over a low heat on the hob and stir the flour into the juices to make a paste.
• Gradually add the turkey stock to the pan, scraping up any bits stuck to the bottom of the tin. Once all the stock has been added, keep stirring until the gravy comes to the boil, then add the Marsala, if using. Reduce the heat and simmer gently for 5 mins or until thickened to your liking.

EASY TURKEY GRAVY

Steps:

• Skim off all but 2 tablespoons fat from drippings in roasting pan. Stir in broth or water. Cook over medium heat, stirring to loosen browned bits. Remove from heat.
• In small bowl, stir corn starch and 1/4 cup water until smooth; stir into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Season to taste.