Can you give me a nice recipie of Gravy for Turkey?

Question

It will be nice to be an easy one.

Answer 1

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

Gravy Base
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 carrot
* 1 rib celery
* 1/2 yellow onion
* 2 cloves of garlic
* 1/2 cup apple juice
* 8 cups homemade chicken stock or turkey stock
* 1 teaspoon black peppercorns, whole
* 4 sprigs fresh parsley
* 4 sprigs fresh thyme
* 2 bay leaves

To make the gravy

* 1/2 cup dry white wine
* Gravy Base just made
* 1/2 cup reserved turkey fat
* 1/2 cup all purpose flour


Making the Gravy Base

1. Heat the butter and oil in a saucepan over medium heat. Add the chopped vegetables, garlic, turkey neck and sauté until the vegetables are caramelized. (approx. 15 minutes). Stir occasionally to prevent sticking and burning.

2. Deglaze the pan with apple juice and stir, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (Approx. 5 minutes)

3. Add the chicken stock, peppercorns, and herbs. Reduce heat to low and simmer, uncovered for one hour. Strain gravy base and set aside.

Making the Gravy

4. Remove turkey from roasting pan. Pour off pan drippings and reserve. Place pan over high heat and deglaze with white wine. Skim the fat from the reserved pan drippings and reserve.

5. Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat.

6. Make a roux by heating the reserved turkey fat and enough butter to make 1/2 cup in a small sauté pan. When the fat is hot, add flour and whisk to combine.

7. To thicken the gravy, whisk in small amounts of roux until the gravy is at the desired consistency. Season with salt and pepper to taste.

Answer 3

It IS VERY nice and fairly simple and goes deliciously with the mashed spuds.

For gravy base
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 carrot
* 1 rib celery
* 1/2 yellow onion
* 2 cloves of garlic
* 1/2 cup apple juice
* 8 cups homemade chicken stock or turkey stock
* 1 teaspoon black peppercorns, whole
* 4 sprigs fresh parsley
* 4 sprigs fresh thyme
* 2 bay leaves

To make the gravy
* 1/2 cup dry white wine
* Gravy Base just made
* 1/2 cup reserved turkey fat
* 1/2 cup all purpose flour

Begin by getting your Gravy Base ingredients prepped. Peel and chop the carrot, celery, onion and garlic. Either make or get ready the chicken stock.
Heat the butter and oil in a saucepan over medium heat. Add the chopped vegetables, garlic, turkey neck and sauté until the vegetables are caramelized. (approx. 15 minutes). Stir occasionally to prevent sticking and burning. Deglaze the pan with apple juice and stir, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (Approx. 5 minutes). Add the chicken stock, peppercorns, and herbs. Reduce heat to low and simmer, uncovered for one hour. Strain gravy base and set aside.
Making the Gravy
Remove turkey from roasting pan. Pour off pan drippings and reserve. Place pan over high heat and deglaze with white wine. Skim the fat from the reserved pan drippings and reserve. Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat. Make a roux by heating the reserved turkey fat and enough butter to make 1/2 cup in a small sauté pan. When the fat is hot, add flour and whisk to combine. To thicken the gravy, whisk in small amounts of roux until the gravy is at the desired consistency. Season with salt and pepper to taste.

Answer 4

Try this one for Giblet Brown Gravy. It's easy to follow:

http://www.gourmet-food-revolution.com/brown-gravy-recipe.html

Enjoy!

Answer 5

Always start out with the stock. In this case, turkey or chicken. I'd mince some mushrooms and put in a few spices depending on what you're looking for. Keep in mind, less is more. The more you put in the bigger chance it will turn out funny. Keep it simple and it'll be fine.

Answer 6

remove meat from roasting tray and place on heat. Add 1/2 glass red wine and stir to remove all the bits from the bottom. When reduced by 1 third, add 1 cup cream and whisk well. Season.

Answer 7

if you dont want to put alot of time into it you can buy the gravy that are already made and they are in packets at the grocery store