Best Basic Turkey Gravy Recipes
AMERICAN KITCHEN CLASSIC BASIC TURKEY GRAVY
This basic recipe will give a better result using the turkey stock. Remember to warm your gravy boat or serving pitcher with hot water a few minutes before you need it to serve the gravy. Dry it before adding the gravy.
Provided by Member 610488
Categories Sauces
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring 4 cups of stock to a boil. Remove from heat and keep warm.
- Melt butter in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking!
- Within 2-3 minutes it will be the color of cafe au lait (golden brown) and smell slightly toasted. Gradually whisk in the warm stock and bring to a boil. Lower heat so the gravy is at a bare simmer.
- Add the bay leaves, mushrooms and Madeira and let simmer until grav is reduced by half. Remove the bay leaves and the mushrooms by a slotted spoon. Keep warm until turkey is finished.
- Transfer the turkey to a carving board and strain the drippings from the pan into a measuring cup. Skim the fat, add enough water to measure 1 cup.
- Place the roasting pan over two burners on medium high heat. Add the drippings mixture and deglaze the pan, stirring and scraping any browned bits with a wooden spoon. Strain into the gravy and simmer until slightly thickened, 10 minutes. Season to taste and serve.
Nutrition Facts : Calories 73.6, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 1.3, Carbohydrate 4.5, Fiber 0.3, Sugar 0.1, Protein 0.6
BASIC TURKEY GRAVY
After you've roasted the turkey, use all the flavorful vegetables and cooking juices in the roasting pan to make a rich-tasting gravy.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Place roasting pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until vegetables are very brown, 5 to 15 minutes.
- Pour off (and discard) all but 1/4 cup fat from pan. Add wine; cook, stirring constantly, until syrupy, 1 to 2 minutes. Add flour, and cook, stirring, until browned, 1 to 2 minutes.
- Add water, and bring to a boil. Cook, stirring occasionally, until gravy reaches desired consistency, 5 to 10 minutes.
- Discard large solids, and strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm or reheat just before serving.
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