Perfect Turkey Gravy Recipes

Steps:

• Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

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:

• When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
• When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
• Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
• Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
• Start with cold heavy cream and mix on high speed.
• After about 3 minutes, you'll have whipped cream; continue mixing.
• After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
• Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
• Pumpkin
• Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
• Spiced Cranberry
• Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
• Bourbon-Raisin
• Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
• Sage Brown Butter
• Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.

Steps:

• 1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• 2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
• Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.
• Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.
• Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.
• Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.
• Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick(R) Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.
• Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick® Ground Cinnamon and McCormick® Gourmet Collection Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

Steps:

• Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
• Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
• Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.

Steps:

• Make giblet stock while turkey is roasting.
• Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
• Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
• Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
• Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
• Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

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.

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.

Steps:

• Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
• When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.

Steps:

• Position a rack in the lowest position of the oven and preheat to 325 degrees F.
• Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
• Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
• Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
• Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
• Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
• Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

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.

Steps:

• Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear 4-cup measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove 1/4 cup oil using a kitchen syringe; transfer to a saucepan.
• Mix flour into the oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour 1 cup juices from the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Mix chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

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.

Steps:

• Preheat oven to 350 degree F (175 degrees C) with the rack in the lowest position. (if you have not brined your turkey you will need to remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels).
• Place the turkey, breast side up, on a rack in a large roasting pan. Stuff the cavity loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey.
• Combine butter, salt and pepper and rub mixture over the top of the turkey, lifting the skin on the breast slightly to push some of the butter under the skin.
• Place the pan in the oven and pour 3 cups of the chicken broth into the bottom of the roasting pan.
• Cover loosely with a foil tent.
• Baste the turkey about every 30 minutes. After about 2-1/2 - 3 hours of roasting (2-1/2 hours for smaller birds, 3 hours for larger ones), remove the foil tent to brown the skin. Once the foil tent is removed, do not baste to allow the skin to become crispy and evenly brown. If the drippings evaporate at any time, add more chicken broth to the bottom of the pan, about 1 to 2 cups at a time.
• Roast until the thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), A 10 - 18 lb turkey will take between 4 - 5 hours to get to temperature, a little less if you have brined your turkey.
• Transfer the turkey to a large serving platter, and let it stand for at least 15 to 20 minutes before carving.
• Make gravy while turkey stands: Strain juices from the bottom of the roasting pan through a fine strainer.
• Melt butter in a heavy pot and stir in flour.
• Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Simmer 5 minutes. Season gravy with salt and additional pepper to taste.

Steps:

• Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

Steps:

• Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).

Steps:

• Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
• Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

Steps:

• In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
• Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
• Continue to cook, covered, until giblets are done, about 2 hours more.
• Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
• Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
• Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
• Heat through briefly, and season with salt and pepper to taste.
• Pour into a gravy boat to serve. ENJOY your perfect gravy!

Steps:

• Melt butter in a medium-size saucepan over medium heat about 1 minute, do not brown; add 1 can of the broth; bring to a simmer.
• In large measuring cup or bowl with a pouring spout, whisk remaining can of broth, gravy starter and flour.
• Gradually pour flour mixture into simmering broth while stirring with a wooden spoon to incorporate.
• Add salt, poultry seasoning and pepper.
• Increase heat to medium-high and bring mixture to a full boil.
• Once boiling, cook 3 minutes, until thickened (to test thickness, draw your finger through gravy on back of spoon. If distinct line forms, the gravy is ready).
• Transfer to a gravy boat and serve warm.