PERFECT BROWN GRAVY
Use the flavorful pan drippings from the roast beef to prepare Perfect Brown Gravy.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Pour water and beef drippings into medium saucepan. Stir in Gravy Mixes with wire whisk until smooth.
- Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Nutrition Facts : Calories 37.3 calories, Carbohydrate 3.1 g, Cholesterol 8.7 mg, Fat 0.9 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 354.7 mg
PERFECT GRAVY
Make homemade gravy from turkey drippings and more with our video. You'll never buy gravy again after trying our Perfect Gravy recipe for homemade gravy!
Provided by My Food and Family
Categories Sauces & Condiments
Time 25m
Yield Makes 2 cups or 16 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Pour drippings (juice and fat) from roasting pan carefully into heatproof measuring cup or fat separator. Let stand until fat rises to the top.
- Remove 1/4 cup of the fat; return to roasting pan. Discard any remaining fat. Add enough water or broth to remaining drippings to measure 2 cups.
- Gradually add flour to drippings mixture; stirring constantly with wire whisk until well blended.
- Return drippings mixture to roasting pan over two burners. Bring to boil. Reduce heat to medium-low; simmer 5 to 10 min. or until slightly thickened, stirring frequently.
- Season to taste with pepper; stirring lightly with wire whisk.
Nutrition Facts : Calories 35, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PERFECT GRAVY
My old fashioned gravy is the finishing touch to my family's holiday meal. Sliced turkey and mashed potatoes just wouldn't be complete with out this savory topping. -Sharon Adamczyk, Wind Lake, Wisconsin
Provided by Taste of Home
Time 1h45m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- Place the giblets, neck bone, broth, onions, carrots, wine, celery leaves, garlic and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Strain and discard giblets, neck bone, vegetables and bay leaf. Set cooking juices aside; cool slightly. (Refrigerate if made ahead.), Just before serving, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PERFECT GRAVY
After you've roasted the turkey, save all the fat and juices in the pan, and use them to make this delicious gravy.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events
Time 20m
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Remove turkey from the roasting pan. In a small jar, shake flour with water until smooth; set aside.
- Leaving carrot, onion, and turkey neck in the pan, remove 2 to 3 tablespoons of fat from the bottom, using a baster.
- Place pan over medium heat; add chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer the mixture until the sauce has darkened, about 5 minutes.
- Remove the vegetables and the turkey neck from the pan, and discard. Strain the sauce into a large measuring cup; discard any solids. You should have approximately 3 1/2 cups of strained liquid; add more stock if needed.
- Return the liquid to the pan; bring it to a simmer. Whisking constantly, gradually add the flour mixture.
- Cook mixture until gravy is smooth, has no lumps, and is thick enough to coat the back of the spoon, 10 to 12 minutes. Season gravy with salt and pepper to taste. Serve hot.
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THE PERFECT TURKEY GRAVY RECIPE FROM COOKINGNOOK.COM.
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Cuisine AmericanCategory SauceServings 10Total Time 3 hrs 5 mins
- While the turkey is in the oven, put the turkey parts (neck and giblets) into a large saucepan. Add the stock, wine, onion, carrot and celery. Bring it all to a boil.
- Reduce the heat to low and skim off any fat. Simmer for 3 hours. Strain the mixture into a large measuring cup, adding wine, if needed, to make 3 cups. Set aside.
- Put the roasting pan on the stove element. Skim off the excess fat in the roasting pan. Cook the remaining juices for 1 minute. Whisk in 2 1/2 cups of the stock, leaving out 1/2 cup, and bring to a boil, stirring to scrape up the brown bits from the pan.
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- When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top. Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Redu
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- Once hot, add in the flour and whisk to combine. Cook the flour in the fat for about 2 minutes and whisk intermittently. You’re essentially making a roux here and the goal is to get rid of that raw, uncooked flour taste, and brown up the flour in the fat a tiny bit.
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- Preheat the oven to 240C/475F/gas 9. Rub the beef with salt, pepper and mustard. Place it in a roasting tin suited to later go on the hob to cook the gravy in. Prop the beef with two halves of the onion.
- Put it in the oven and roast for 20 minutes, then turn the heat down to 190C/375F/gas 5 and roast for 15 minutes to a pound of beef for medium rare – in this instance another 70 minutes.
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