I am doing Thanksgiving for the 1st time, for my family and my in-laws. I went to the store and bought everything I needed. Since I did not feel like figuring out how to make gravy I picked up some. I got home and realized I had gotten beef gravy and I do not want to use that for Thanksgiving. And I am not going back to the store. So my mother-in-law suggested I make it. But how? I am cooking my 15lb turkey in a roasting oven, hoping it will be moist but if it is not I need gravy. So please help what is a good turkey gravy recipe? And please make it simple.
send your neighbor to buy it.
Mikkey | Nov 23, 2009
go to a website and find out. You have Google don’t you or some other search engine.
Jeff R | Nov 23, 2009
It’s simple:
pan drippings
flour
water
Preparation:
Pour the turkey or chicken pan drippings into a 2 cup measuring cup and skim the fat off. Put about 1/4 cup of the fat into a saucepan and stir in 1/4 cup of flour (all purpose). Add enough water to the drippings (throw the rest of the fat away) to make 2 cups of liquid. Pour the 2 cups of liquid into the flour/fat mixture. Cook, stirring, until thickened and bubbling. Cook for about 1 minute, stirring. Add salt and pepper to taste.
This recipe makes about 2 cups of gravy.
Af | Nov 23, 2009
You dont want to know…
Michael J | Nov 23, 2009
well i don’t have a recipe but i know you have to use the turkey juice n fat after its been cooked, and beef or chicken stock, water, flour & with salt to taste
HM | Nov 23, 2009
http://www.reluctantgourmet.com/turkgrav .htm
this should really help.
Geraldine | Nov 23, 2009
use chicken stock, and all the juices from the turky added together and boil add some cornflower to thicken. but the more turky juices u add the better. no salt whatever you do to keep turkey moist put in tin foil in a dish of water under it make sure u wrap turky well and top the water up frequently hope this helps
oreillyjacqui | Nov 23, 2009
Flour, and the broth/drippings from the Turkey. Add in a small amount of cornstarch to thicken it.
Sorry, I don’t have any amounts, it’s just something that I gradually level out until it feels right.
RudieCantFail | Nov 23, 2009
Quick Method for Making Gravy
The quick method for gravy making requires that the pan in which the turkey was oven roasted has the versatility to be used on the stovetop as well. This allows some of the steps used for traditional gravy making to be combined. The quick method of gravy making uses a roux for thickening. The fat and flour for the roux are cooked in the roasting pan after the meat juices and fat have been poured off and reserved.
To begin the quick method, pour off the meat juices and fat from the roasting pan and separate them as described previously in "Separating the Fat from the Meat Juices." The pan can be deglazed if desired, but this is not necessary for this method.
Make sure the cooking liquid is handy. Cooking liquids may consist of juices from pan drippings, homemade stock, broth, potato water, or plain water.
Place the roasting pan on the stovetop over medium heat. If the roasting pan is large, it may be necessary to position it over two burners.
Determine amount of fat required for the quantity of gravy being prepared. Use the fat that was separated from the meat juices and pour the required amount into the roasting pan. Refer to the "Determining the Gravy Quantity" chart for calculating the quantity of fat, flour, and cooking liquid required.
Sprinkle the required amount of flour into the roasting pan and stir it into the fat. Cook the fat and flour mixture (roux) for approximately 2 minutes, stirring constantly.
Pour gradually a 1/2 cup of the cooking liquid into the roasting pan while stirring constantly. Stir quickly to prevent lumps and to combine the flour and fat evenly with the liquid. The mixture will thicken quickly.
As the gravy thickens, add more cooking liquid. Pour in approximately a 1/2 cup at a time and stir until it is thoroughly blended into the gravy. Continue to add the cooking liquid in this manner until the all of the required liquid (for the number of desired servings) has been used and the gravy has a smooth consistency.
Simmer the gravy for 5 to 10 minutes. After simmering, taste the gravy and adjust the flavor with salt and pepper if necessary.
If the gravy contains unwanted particles, pour it through a mesh strainer before serving. Pour the gravy into a serving bowl or gravy boat and serve it while piping hot.
Adjusting the Consistency of the Gravy
If the consistency of the gravy is not as desired, there
are several techniques that can be used to correct it.
If the Gravy is Too Thick:
Add a small amount of broth and whisk it into the gravy. If the gravy is still too thick, continue to add more broth, a little at a time, whisking it into the gravy thoroughly after each addition. Continue to add broth until the gravy is at the desired consistency. Be sure to return the gravy to a boil after adding the broth.
If broth is not available to thin the gravy, water can be used; however, if too much is used, the flavor of the gravy will become diluted.
If the Gravy is not Thick Enough:
If time allows, simmer the gravy on the stovetop. This will evaporate some of the liquid in the gravy, which will help to thicken it.
Add 1 tablespoon of flour into 3 tablespoons of cold water and mix thoroughly until the flour is completely dissolved in the water. Add it to the gravy gradually, whisking constantly to prevent lumps from forming. If the gravy is still not thick enough, repeat the process. Be sure the gravy is heated to a boil after adding the flour and water mixture.
Cornstarch can also be used to thicken the gravy. Mix 1 teaspoon of cornstarch with 1 cup of cold water and blend thoroughly. Add it to the gravy in the same manner as the flour and water mixture.
Jason | Nov 23, 2009
A good way to make gravy is if you take the turkey juice out of the pan when its cooked, and adding a few spoons of gelatin.
So,
Cook the turkey
Take out some (however much you need for the gravy) of the broth
Put it in a bowl
Stir in a spoon full of gelatin.
Stir more to let thicken
Add gelatin as needed
Then, you will have a delicious, homemade gravy!
Hope you enjoy!
Happy Dinosaur | Nov 23, 2009
flour milk
awommack | Nov 23, 2009
