Best The Best Turkey Gravy Recipes

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CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

Making turkey gravy recipes is simple when you have the right proportions of ingredients. This version tastes delicious and will become your go-to gravy for every holiday dinner. -Virginia Watson, Kirksville, Missouri

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 4

Drippings from 1 roasted turkey
1 to 1-1/2 cups turkey or chicken broth
1/4 cup all-purpose flour
Salt and white pepper to taste

Steps:

  • Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups., In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste.

Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

THE BEST TURKEY GRAVY



The Best Turkey Gravy image

This gravy takes a little work but it is sooooooo worth the time and effort.

Provided by JULZBROWN

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 3h35m

Yield 20

Number Of Ingredients 9

1 ¼ pounds giblets and neck from turkey
1 cup chopped onion
1 cup chopped celery
1 pinch ground white pepper, or to taste
2 (1.2 ounce) packages dry turkey gravy mix
3 (14.5 ounce) cans chicken broth, or more as needed
1 ¾ cups turkey drippings
¼ cup quick-mixing flour (such as Wondra®)
½ cup milk

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.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 4.9 g, Cholesterol 42.2 mg, Fat 20.3 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 142.9 mg, Sugar 1 g

CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

Provided by Food Network Kitchen

Time 3h

Yield 8 cups

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium onion or leek, or 2 shallots, sliced
Neck and giblets from your turkey (discard the liver)
8 cups low-sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Turkey drippings from your roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons cold Flavored Butter, recipe follows (optional)

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.

BEST GRAVY EVER



Best Gravy Ever image

Provided by Alton Brown

Categories     condiment

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 22

1 Good Eats Roast Turkey, recipe follows
24 ounces reduced sodium chicken broth
8 ounces red wine
1/3 cup all-purpose flour
1 tablespoon fresh herbs such as oregano, thyme or rosemary
Kosher salt
Freshly ground black pepper
One 14- to 16-pound frozen young turkey
1 gallon vegetable stock
1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Steps:

  • Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
  • 2 to 3 days before roasting:
  • Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  • Early on the day or the night before you'd like to eat:
  • Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  • Preheat the oven to 500 degrees F.
  • Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  • Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

HOMEMADE GRAVY



Homemade Gravy image

Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.

Provided by Ina Garten

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 9

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

Steps:

  • In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
  • Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

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