TURKEY GRAVY
The BEST Turkey Gravy recipe is made with turkey drippings, is full of flavor, and only takes minutes to make! Embrace the giblets for turkey giblet gravy, or leave them out!
Provided by Lauren Allen
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan. Cover the giblets completely with water and bring the water to a boil. Once boiling, simmer for 1 hour or until the meat is cooked through.
- Next, use a slotted spoon to remove the giblets from the water and set them aside. At this point you can decide to discard the liquid from the giblet water or save a little of it to use at the very end of making your gravy if you need to make the gravy thinner. Otherwise you don't need this liquid).
- Once the giblets have cooled, remove the livers and discard them (they add a really strong taste and flavor not many people like). Use your fingers to remove any meat from the turkey neck. Add the meat to the rest of the giblets and discard what's left of the neck. Then dice the giblets into small pieces and reserve them for the gravy.
- When you have taken your turkey out of the oven, pour the drippings (what's left in the roasting pan after cooking the turkey. This includes fat that has melted and any bits of meat that have fallen off) from your turkey roasting pan into a large bowl. (Tip the pan away from your body and be careful not to burn your self)!
- Now let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove) most of the fat from the top of the the drippings.
- To make the gravy, use a large sauce pan and add 1 cup of drippings to the pan.
- Add 1/2 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
- Once you get a nice golden brown color, add 4 cups of chicken broth and 1 additional cup of drippings.
- Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. Then add the giblet meat.
- At this point, decide for yourself if you like the consistency of the gravy. If the gravy is too thick, add giblets broth or drippings liquid. If gravy is too thin, cook for about 10 minutes. If it's still thin, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy). Continue heating until gravy thickens to desired consistency.
- Once your happy with the consistency of your gravy, season with salt and pepper, to taste, and enjoy!
- Store leftover gravy covered, in the refrigerator.
Nutrition Facts : Calories 25 kcal, Carbohydrate 3 g, Protein 1 g, Sodium 18 mg, ServingSize 1 serving
NO-DRIPPINGS GRAVY
Craving chicken or turkey gravy without drippings? Whether it's Thanksgiving or an ordinary weeknight, you can serve up homemade gravy without roasting anything. Use Gold Medal™ flour and Progresso™ chicken broth (or homemade turkey broth), and in 15 minutes, you'll be covering all your favorite dishes with even more flavor.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
- In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.
Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 470 mg, Sugar 0 g, TransFat 0 g
HOW TO MAKE GRAVY WITHOUT DRIPPINGS
Are you deep frying a turkey and wondering how to make gravy for it? You totally can! You don't need the roast drippings to make delicious gravy. Learn how to make gravy without drippings here. Also, learn how the same technique can be used to make an easy make-ahead gravy so that your roast dinner prep is a breeze.
Provided by Christine Pittman
Categories Sauce
Time 15m
Number Of Ingredients 10
Steps:
- In a large skillet heat the butter over medium heat. Let it melt and get slightly brown. Add the onion, garlic halves, and any optional vegetables. Cook stirring often until everything is browning a bit but nothing is burnt.
- Remove from heat. Whisk in the flour. Return to heat and whisk and cook the flour mixture until it is lightly brown.
- Add the wine and stir to bring up any brownings that are stuck to the pan. Remove from heat.
- Whisk in the poultry seasoning.
- Whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go.
- Once all the stock is added, heat over medium heat to a simmer, stirring often.
- Strain gravy through a fine mesh sieve.
- Taste. Stir in salt, pepper, garlic powder, and more poultry seasoning, if desired.
Nutrition Facts : Calories 172 calories, Sugar 1 g, Sodium 329.5 mg, Fat 12.4 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 10.1 g, Fiber 0.6 g, Protein 3.7 g, Cholesterol 30.5 mg
FOOLPROOF TURKEY GRAVY
There are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings. You'll be delighted with the smooth, flavorful results. This is a recipe you'll return to every year, so be prepared to become the designated "gravy maker" at all your holiday gatherings. You'll get rave reviews, but don't let anyone know how easy it really is to make turkey graving from drippings; it may sound complicated, but with Betty's foolproof recipe you'll be able to add another turkey feather to your apron.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 200 mg
THE BEST TURKEY GRAVY RECIPE
Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around! There's nothing better than topping creamy mashed potatoes with the most amazing turkey gravy and this recipe delivers - every single time.
Provided by Trish - Mom On Timeout
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
- If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)
- Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
- Bring the gravy to a simmer and continue simmering until it reaches your desired consistency.
- Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream.
- Serve hot in a gravy boat.
Nutrition Facts : Calories 174 kcal, Carbohydrate 1 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 19 mg, Sodium 28 mg, ServingSize 1 serving
BEEF GRAVY RECIPE (WITHOUT DRIPPINGS)
If you don't have pan drippings and still want a rich, velvety, flavorful gravy for your roast, hamburger steak or French fries, you can make this beef gravy recipe without drippings in 5 minutes. Quick, easy and essential if you're a gravy lover. Ditch the gravy packets!
Provided by Cheryl
Categories Gravy and Sauces
Number Of Ingredients 5
Steps:
- MAKE ROUX (FLOUR AND OIL): Put 2 tablespoons oil (or butter, half butter/half oil or fat drippings) in small saucepan. Heat to medium heat. Stir in 2 1/2 tablespoons of flour and cook, stirring, for 2 minutes until the roux starts to turn a very light brown. This will get rid of the raw flour taste. Don't let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil). Note 3 for gluten free gravy.
- FINISH GRAVY: Add half of broth. Whisk until smooth. Add rest of broth and thyme. Whisk. Cook about 3 minutes until gravy has thickened. Taste and adjust seasonings (salt, pepper, more thyme). Note 4 for added flavorings.Gravy will thicken on standing or in fridge. To loosen, add a splash of water or broth.
Nutrition Facts : Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 417 mg, Sugar 1 g, Calories 57 kcal, Fiber 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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