HOLIDAY TURKEY GRAVY
I make this recipe a day ahead so I can get the food on the table faster on the big day. The aroma while this cooks permeates the whole house and gets everyone ready for the feast. I save the turkey meat and use it in recipes that call for cooked turkey or chicken. -Isabelle Rooney, Summerville, South Carolina
Provided by Taste of Home
Time 5h30m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to pan, stirring to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low 4 hours., Remove wings; discard or save for another use. Strain and discard vegetables from turkey stock; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and remaining broth until smooth. Slowly whisk in stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until gravy reaches desired consistency.
Nutrition Facts :
TED ALLEN'S DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY
Steps:
- For the Gravy:
- 2 to 3 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- cup all-purpose flour
- Kosher salt and freshly ground pepper
- Brine the turkey:
- Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
- Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
- Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
- Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
- Carve the turkey pieces and garnish with sage. Serve with the gravy.
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
CLASSIC TURKEY GRAVY
Making turkey gravy recipes is simple when you have the right proportions of ingredients. This version tastes delicious and will become your go-to gravy for every holiday dinner. -Virginia Watson, Kirksville, Missouri
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups., In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste.
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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 :
DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY
Steps:
- Brine turkey:
- Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey - about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
- Roast turkey:
- Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.
- Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
- Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
- Make gravy:
- Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
- Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
- In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
- Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.
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- 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).
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