Moms Pan Turkey Gravy Recipes

Steps:

• Remove the center oven rack and preheat oven to 325 degrees F.
• Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.
• Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.
• Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**).
• Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.
• Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note***.)
• Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.
• Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.

Steps:

• Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
• Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

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!

Steps:

• Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts lightly with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.
• Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.
• Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.
• When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.
• In a deep skillet or large heavy pot, melt 12 tablespoons (3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.
• Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

Steps:

• Wrestle that bag of giblets out of the turkey and pry the neck out of the other end.(Take the giblets out of the bag...I know if don't say that, someone will leave them in the bag to cook!). Put them in a big pan with about 6-8 cups of water and sprinkle with a little salt and pepper to taste. Toss in some onion and celery chunks if you want to add flavor, and simmer them, covered, until the larger pieces of the giblets can be easily pierced with a fork.
• Chop the giblets into small pieces (small enough that the children won't know what they're eating!) and cut the meat off the neck. Set the meat aside.
• Heat the broth from the giblets and add any drippings and juice from the pan you roasted the turkey in. The idea here is to get as much gravy as you can, while adding as little water as possible! While the broth is heating, stir the cornstarch into the cold water until it dissolves as much as possible.
• When the broth is boiling, gradually pour in the cornstarch mixture while stirring. You should see the broth beginning to thicken. Don't let it boil over, turn the heat down a little, but keep it pretty hot. Stop pouring and stirring and check the thickness. I usually use all the initial mixture of cornstarch and end up making more and adding it. It depends upon how much broth I have to work with.
• When the gravy is starting to thicken, add the meat, salt and pepper, and the Kitchen Bouquet. This is a liquid seasoning that adds flavor and color to the gravy. If you've never used it, it's worth looking for, and it's worth the cost. Be very careful not to use too much, though, because it can make your gravy bitter. NEVER measure it over the gravy (THIS is the voice of experience! :) ) In a pinch, a few drops of Worcestershire Sauce will make a fairly adequate substitute, but it's not nearly as good!
• The final step is to let it simmer a few minutes, and taste it again. See if you're satisfied with the amount of salt and pepper and if it's thick enough to suit you. You can always thin it with broth or water, or you can bring it back to a boil and add more of the cornstarch mixture if it's too thin.
• HANDY HINT: Once my gravy is perfect, I put in a Crock-Pot on low. It stays hot and perfect throughout the meal. I can just refill the gravy boats with hot gravy as they're needed.

Steps:

• Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.
• Increase heat to medium high and add a little white wine, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper.