Mean Chefs Turkey Gravy Recipes

MEAN CHEF'S TURKEY GRAVY

Steps:

• When the turkey is done, transfer it to a serving platter to rest and set aside.
• Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
• Leave any browned bits in the bottom of the roasting pan.
• Let stand for 5 minutes.
• Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
• If the drippings don't seem dark enough, pour half back into the roasting pan and set over two burners.
• Bring to a boil over high heat.
• As the drippings reduce they will darken.
• Pour in the remaining drippings until the liquid in the pan is as dark as you want.
• The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
• Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid.
• set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat.
• Add 6 tablespoons of the reserved fat to the pan.
• Sprinkle the flour into the pan, whisking constantly.
• Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
• It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
• Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
• Simmer for 2 to 3 minutes, whisking occasionally.
• If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
• If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.

PERFECT NO-FAIL ROAST TURKEY GRAVY

Steps:

• In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
• Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
• Continue to cook, covered, until giblets are done, about 2 hours more.
• Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
• Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
• Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
• Heat through briefly, and season with salt and pepper to taste.
• Pour into a gravy boat to serve. ENJOY your perfect gravy!

MEAN CHEF'S MAPLE BRINE

Steps:

• Combine all ingredients in large stainless steel pot.
• Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
• Rinse turkey well.
• Put turkey in cold brine.
• Use a stainless, plastic or other non-reactive container.
• Add water if brine doesn't cover bird.
• Refrigerate 2- 4 days, turning bird twice a day.
• To cook: remove turkey from brine, pat dry, brush with olive oil.
• Either grill or cook in oven.
• It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
• This completely dries out the skin to insure a crisp finish.
• DO NOT stuff turkey.

MOM'S PAN TURKEY GRAVY

Steps:

• After roasting the turkey, transfer it to a platter. Either place roasting pan on burner of stove or place dripping in a pan on stove. Turn burner to medium heat.
• Mix flour with cold milk in a jar with a lid and shake to remove lumps. Add a little bit of the pan drippings to jar and mix.
• Pour milk/flour mixture into the roasting pan with drippings. Add broth. Cook and stir over medium heat until thickened and bubbly. Turkey gravy is usually not very thick. If you want the gravy thicker, add more flour/milk.
• Season with salt & pepper.
• OPTIONAL: I always take the giblets, put them in a pan and cover with water and cook on slow simmer until done, about 2 hours. Then chop the meat and add it to the gravy. Yum!