how do I make a home-made gravy to go with roast turkey?

Answer 1

Here is a good recipe with directions..

TURKEY GIBLET GRAVY

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper

1. Pour off all turkey fat from roasting pan into a
glass measuring cup. Measure and return 1/4 cup to
pan. Sprinkle flour into fat; cook and stir 2 or 3
minutes over low heat. Add water and 2 cups of the
reserved turkey stock. Cook, stirring and scraping up
browned bits in pan with wooden spoon, until gravy
thickens and bubbles 2 minutes. Strain gravy into
saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed

Answer 2

Get a clean pan and put about 1 tablespoon of flour (or more if you want a thicker gravy), 1 chicken stock cube a few mixed herbs (like a little thyme, dried basil) and add some cold water (not a lot) and stir for a bit. Then when it is quite mixed add some hot water from your veggies that you have been cooking (either potatoe water or carrot, cauli etc. (as much water as you want gravy) Keep stirring while you heat it up to boiling. Keep stirring while boiling for at least 2 minutes then add some of the juices from your turkey roasting dish. I sometimes add a little gravy browning if it is too light in colour. (I used to make gravy by adding flour to turkey juices etc but I ended up with lumpy gravy) My new method always works perfectly so long as you keep stirring until it reaches boiling point. I sometimes add a bit of wine or other ingredients to gravy.

Answer 3

Take the turkey out of the roasting dish, pour of the majority of the fat retaining the juices, (at this stage if you like thick gravy mix a little cornfour and water or flour and water into a smoth cream, add to pan juices and stir in) place roasting pan onto hotplate or gas ring and start to cook (braise) the mixture, then slowly pour in the water from your potaotes and from your veg eg carrots - if you use the water from your cabbage you can prevent arguements after dinner as it is a natural soporific and can help people sleep), stir all the time. Season with pepper if required. This is also very nice with cranberry jelly stirred in at the flour stage. Make sure the bits of the pan are stirred in - be very vigorous as many of the juices stick to the pan. You can sieve out any large pieces of turkey that may come of the pan. Delicious.

Don't add Oxo, Gravy Thickener, Bovril, Bisto or anything else - it does not need it. At the thickening stage you could use a roux but remember there is already turkey fat in the gravy.

I used to use the giblets and boil them up with onions but unfortunately it is rare to get the giblets now.

Answer 4

Take the juices left in the bottom of the roasting tray once you have removed the turkey. The turkey should be left to sit for 10 minutes once removed anyway so gives you plenty of time. Boil the kettle and pour in some hot water and a couple of spoons of plain flour. Stir it around with the flat bottom of a metal spoon. Pour in some white wine if you have some and put the tray on the hob under a med heat and keep stirring as you reduce down the mixture. Put some more water in if necessary. Taste and season. If it is lumpy pour it through a sieve before transferring to the gravy jug.

Answer 5

Everyone is giving you too much work!

Save the drippings, and go with the packets of gravy mix.

Take your drippings, and add just enough water to taste like a mild-to-medium flavor broth. Strain! (Very important!)

Use 1 Cup of "broth" instead of plain water for each packet per directions. Depending on how much "broth" you end up with, I'd start with 1 turkey packet, then 1 pork, then a mushroom. That'll give you 3 cups of gravy, and it will taste great without all the hassle of rue, flour lumps, etc.

Answer 6

Take giblets & other pieces removed & cook over medium heat in small saucepan til meat is tender.Set aside, saving liquid. In medium skillet, heat 1 stick butter some liquid from giblets & stir in flour til thickened. Add some drippings from the turkey & a little more liquid, then stir in chopped giblets & 3 boiled eggs chopped. Serve with southern cornbread dressing of course!!

Answer 7

This is the way we do it in the south.

Gravy for Turkey or Chicken

3 stk butter
4 tbl flour
turkey stock, or chicken stock (of course from the bird)
6 x eggs, boiled and chopped
Giblets, cut up
salt and pepper, to taste


Place butter in iron skillet, melt slowly. Add flour until dissolved.
Skim the top of stock and add to butter and flour. Stirring constantly over low heat until smooth. Add salt and pepper to taste.
This should be like the texture of cream of chicken soup. now add the chopped eggs and giblets.

Answer 8

when turkey is cooked, remove from tray. Juices in tray can be used to make a really tasty gravy. Add some onion and veggies to juices from tray(a glass of wine adds sone depth), simmer on a low heat to reduce and concentrate the sauce. Strain and serve

Answer 9

Gran's Favorite Turkey Gravy:: place the (giblets) neck,liver,heart, gizzard in a large pan and cover with water. cooking until tender.( I add extra chicken livers) add 4-5 chicken theighs. and cook till all is tender. de-bone all meats and chop all fine. add white and chopped green onions and celery.I add a can of chopped mushroom. when you are getting ready to serve - - Add 2 chopped boiled eggs and a can of cream of chicken or cream of mushroom soup. add corn starch to milk if it needs to be thicker. I start my giblets early so i can work on it when I have time and it all can cool good and tender. if it needs a little more flavor just add a little drippings juice from the turkey.

Answer 10

1.Collect all the turkey drippings strain them
2.Put the drippings in a frying pan along with 2 TBL spoons of lour
3.Make sure the flour is dissolved and boil the mixture stirring constantly for about 5 minutes then simmer until you reach the consistency you like I like to let the mixture cool and and a little cream or milk cuz I like creamy gravy