Best Savory Turkey Gravy Recipes

APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY

Steps:

• To prepare brine, combine first 8 ingredients in a large saucepan, bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
• Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse Turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerat for 12 to 24 hours, turning occasionally.
• Preheat oven to 500 degrees:.
• Remove turkey from bags and discard bring, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsely, onion, and broth in the botom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down on roastick rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Bake at 500% for 30 minutes.
• Reduce oven temperature to 350 degrees.
• Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350 degrees for 1 hour 15 minutes or until a thermometer inserted into meat party of thigh registers 170 degrees. Remove turkey from oven; let stand20 minutes. Reserve pan drippings for Savory Herb Gravy.
• Directions for Gravy:.
• Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hours). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely.Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
• Strain the reserved turkey drippings throug a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
• Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.

APPLE CIDER BRINED TURKEY WITH HERB SAVORY HERB GRAVY (CL)

Steps:

• To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely. Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally. Preheat oven to 500º. Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes. Reduce oven temperature to 350º. Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY

Steps:

• Preparation To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely. Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally. Preheat oven to 500º. Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes. Reduce oven temperature to 350º. Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

SAVORY TURKEY GRAVY

Steps:

• In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water.
• Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS

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.
• Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
• Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
• Make a slurry: In a small bowl dissolve flour in water.
• Slowly pour into roasting pan; stir to incorporate.
• Slowly stir in remaining stock.
• Raise heat to medium high. Stirring consistently.
• 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.
• Adjust seasoning.

SAVORY TURKEY GRAVY

Steps:

• In a medium saucepan, bring the turkey stock to a boil.n
• Gradually dissolve flour in water. Slowly stir the flour mixture into the turkey stock. Stir in poultry seasoning, pepper, celery, and salt. Boil to desired consistency.n