Best Mean Chefs Turkey Gravy Recipes

MEAN CHEF'S TURKEY GRAVY

Steps:

• When the turkey is done, transfer it to a serving platter to rest and set aside.
• Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
• Leave any browned bits in the bottom of the roasting pan.
• Let stand for 5 minutes.
• Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
• If the drippings don't seem dark enough, pour half back into the roasting pan and set over two burners.
• Bring to a boil over high heat.
• As the drippings reduce they will darken.
• Pour in the remaining drippings until the liquid in the pan is as dark as you want.
• The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
• Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid.
• set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat.
• Add 6 tablespoons of the reserved fat to the pan.
• Sprinkle the flour into the pan, whisking constantly.
• Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
• It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
• Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
• Simmer for 2 to 3 minutes, whisking occasionally.
• If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
• If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.

PERFECT NO-FAIL ROAST TURKEY GRAVY

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!

MEAN CHEF'S MAPLE BRINE

Steps:

• Combine all ingredients in large stainless steel pot.
• Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
• Rinse turkey well.
• Put turkey in cold brine.
• Use a stainless, plastic or other non-reactive container.
• Add water if brine doesn't cover bird.
• Refrigerate 2- 4 days, turning bird twice a day.
• To cook: remove turkey from brine, pat dry, brush with olive oil.
• Either grill or cook in oven.
• It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
• This completely dries out the skin to insure a crisp finish.
• DO NOT stuff turkey.