Rich And Silky Turkey Gravy Recipes

THE BEST TURKEY GRAVY RECIPE

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.

RICH MAKE-AHEAD TURKEY GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
• Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
• Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

RICH AND SILKY TURKEY GRAVY

Steps:

• Stock up:
• Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. (For a recipe, see Do- Ahead Turkey Stock ; in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.) When you're ready to make the gravy, bring 4 cups stock to a boil in a medium pot. Remove from heat; keep warm.
• Make a roux:
• Melt 4 tablespoons unsalted butter or turkey fat in a large heavy saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2-3 minutes it will be the color of café au lait and smell slightly toasted. Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer.
• Customize it:
• Now, for an herbaceous kick, add 2 bay leaves or 1 sprig thyme. For an umami boost, stir in 4 dried porcini mushrooms or 2 teaspoons porcini powder along with 2 tablespoons Madeira. With or without these upgrades, let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon. Season with kosher salt and serve. Or keep the gravy warm until the turkey is finished and take it one step further...
• Extra credit:
• Transfer the turkey to a cutting board and strain the drippings from the pan into a measuring cup. Skim the fat; add enough water to measure 1 cup. Place the pan across two burners set on medium-high heat. Add the drippings mixture and deglaze the pan, stirring and scraping up any browned bits with a wooden spoon. Strain into the gravy; simmer until slightly thickened, 10 minutes. Season to taste with salt and serve.

RICH TURKEY GRAVY

Steps:

• Heat oven to 350.
• Place turkey wings, celery, onion and carrot in roasting pan.
• Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
• Place ingredients from roasting pan in 8 qrt stockpot.
• Add the water and reserved turkey drippings Simmer, partially covered 2 hours, skimming fat from time to time.
• Strain and reserve carrots, onions and celery.
• Add more water if needed to make 4 cups broth.
• Puree carrots, onions and celery add to stockpot.
• Cook over low heat.
• Stir flour and reserved 1/2 cup broth in small bowl.
• Whisk into pan along with salt and pepper.
• Cook over low heat, whisking, until thickened.
• Strain and serve.