EASY TURKEY GRAVY
This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy.
Provided by Graden
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 17m
Yield 28
Number Of Ingredients 8
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.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 2.5 g, Cholesterol 1.9 mg, Fat 1 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 227.2 mg, Sugar 0.5 g
SIMPLE TURKEY GRAVY
A traditional from-scratch gravy recipe will work for any roasted meat or poultry. Switch up the herbs to fit your preferences, or simply use what you have on hand. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 6
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.
Nutrition Facts :
EASY TURKEY GRAVY
This simple gravy compliments delicately flavoured turkey meat and is quick enough to make at the last minute
Provided by Jenny White
Categories Condiment, Side dish
Time 15m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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
EASY TURKEY GRAVY
Make and share this Easy Turkey Gravy recipe from Food.com.
Provided by 2atdiemer
Categories Sauces
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 7.6, Sodium 0.3, Carbohydrate 1.8
EASY GRAVY FOR TURKEY
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic and onions here adds richness without being heavy. I think it is also tasty with the flavor of the turkey drippings. Additionally, the garlic cloves that are left somewhat whole in the gravy add texture. All that's missing are some potatoes and a platter of carved turkey...
Provided by Alex Guarnaschelli
Categories condiment
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
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.
TURKEY GRAVY
Provided by Food Network Kitchen
Time 2h25m
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy.
- Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.)
- Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.)
- Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper.
- Transfer gravy to a sauce boat and serve hot.
SIMPLE TURKEY GRAVY
This simple turkey gravy is...wait for it...simple! You don't want to use gravy from a can or from a package when it's this easy and delicious!
Provided by The Gruntled Gourmand
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 25m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 189 calories, Carbohydrate 3.1 g, Cholesterol 19.9 mg, Fat 19.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.7 g, Sodium 83.7 mg
EASY MAKE-AHEAD TURKEY GRAVY
I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!
Provided by Tina S.
Categories Sauces
Time 10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, melt butter and whisk in flour.
- Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
- Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
- Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
- Remove from heat and season with salt and pepper.
- At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.
Nutrition Facts : Calories 117.2, Fat 9.4, SaturatedFat 5.7, Cholesterol 22.9, Sodium 449.5, Carbohydrate 4.9, Fiber 0.2, Sugar 0.4, Protein 3.2
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4.5/5 (2)Total Time 5 minsCategory Sauces, Dressings And CondimentsCalories 146 per serving
- Strain your turkey cooking liquids using a fine mesh strainer into a heat-safe container (such as a Pyrex measuring cup or bowl). Let sit for a few minutes so the fat rises to the top. Skim off the fat and discard.
- Melt the butter in a small pot over medium low heat. Once melted, add the flour and whisk to combine. Let the mixture cook over medium low for 1-2 minutes, whisking on occasion, to cook out the raw flour taste.
- Slowly pour the strained turkey drippings into the sauce pan, whisking well to incorporate and starting with 1 1/2 cups. The gravy will seize up at first, which is normal. Keep adding the liquid slowly and whisking constantly until you get a smooth, uniform gravy. Add additional turkey drippings, up to the full 2 cups, to get your desired consistency for the gravy. (If you run out, you can also use turkey or chicken broth or a bit of water.)
- Continue to cook the gravy for 2-3 minutes, until the gravy reaches your desired consistency and is nice and hot. (Keep in mind that the gravy will continue to thicken as it sits.) Season to taste with black pepper. (It should not need any salt.)
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