about making gravy?????

Question

Ok this is only the second time ive made thanksgiving dinner for my friends and family...and I'll be using a turkey bag for the turkey...and draining the jucies for gravy...if anyone makes gravy like this for their mashed potatos...do you prefer to use Flour or corn startch to thicken it up??
and how much of it do you use?? (i bought a medium size turkey) and do you have any recipes or tips to follow for making the gravy?

Answer 1

make a roux by: in a fry pan or similar one add equal amounts of flower and oil (turkey grease or fat, butter, marjorine, olive oil... whatever you have) about 4 Tablespoons each.
Cook the flower and oil stirring it.(medium heat) For darker gravey, cook it until it darkens. other wise just make sure it has no flowery taste left. you may turn the pan on lo while doing other things you have to do.
(the roux keeps you from getting lumps in the gravey)

I use flour because that is what is generally used and I prefer its flavor.
I use cornstarch for oriental dishes (to thicken sauce)

most people mix flower and water and that is why they get lumps. Flower disloves in grease/oil much better than water. I like to use a wire wisk but you can use a fork to stirr it.

When using cornstarch, you always mix it with equal amounts of cold water before adding it to the sauce.

Now you may add juices from the turkey bag, some chicken boullion cubes that you have mixed with boiling water 2cubes to 4 cups of water or canned broth instead of cubes & water. will work.

Cook the gravey keep stirring it, it will become thicker. Taste it to see if you want to add more flavor (boullion) I always have the cubes mashed up or disloved in very little water in case I want a stronger flavor.

when you put your turkey in the bag, add some onions(whole peeled) carrots (fresh pealed) and a few stalks of cellery - this will make your gravey taste better too. Sprinkle Garlic powder on the bird too.
Use common sense, if the gravey is too thick add more liquid ...
That is why cooking is an ART & SCIENCE we all have different taste buds. I told you the basics. Get creative, you can use a coffie cup with water and boullion (microwave) to thin the gravey at the last min if it is too thick.
Sometimes I just make a seperate pan with boullion flavored water to add as necessary then throw away what I don't use. (so you are not in a panic if the gravey is too thick. It is easier to thin than thicken.
I hope I have helped at least.

Answer 2

My gravy recipe, you can use it for any meat.

Simmer all the vegetable peelings and turkey giblets for about 20 minutes in 1 1/2 pints water, then strain and keep the stock.

Pour most of the fat off from the turkey roasting tin, but make sure you keep all the juices that will lay under the fat.

Take the tin off the heat whilst you add in the flour. I don't use cornflour myself, but if you do, it will make a glossier gravy.

Add some of the stock before returning to the heat (this stops lumpy gravy). Bring to the boil to thicken, and season according to taste. If it is too thick, you can add more stock.

I've been making gravy for a good few years now, so I can't actually give you ounces of flour etc, I just sort of do it by feel.

If it does go lumpy and horrible, put it through a strainer, nobody will ever know.

Answer 3

I would prefer you to use a little flour to thicken the gravy up.A little flour goes a long way especially in gravy.And i also wanted to state that using the turkey juices for the gravy is an awesome idea.But if never seems to be anough juice.So I take some chicken stock/broth and it taste so good mixed with the gravy juices.But if you want just the turkey flavor you can use turkey stock/broth.

hope I helped

Answer 4

This is my no fail gravy, especially for chicken or turkey and mashed potatoes.....simple too. You can double or triple the recipe for more because this only makes @1 cup for my small family.

Pan Gravy-
2 TBS drippings from Turkey
2 TBS flour
1 c chicken broth

Heat drippings and add flour and stir and cook until smooth and bubbly. Stir in liquid and boil and stir until desired consistency. Add salt and pepper to taste.

Answer 5

Here are my cheater tips for gravy. I often add a can of undiluted condensed cream of mushroom soup to my chicken or turkey juices. It helps thicken the gravy and gives it some extra flavor. You can use cream of chicken soup or cream of celery soup if you prefer.

If your gravy isn't as brown as you like, add a few drops of Kitchen Bouquet or Gravy Master, commonly available at the supermarket.

Answer 6

Actually, I use instant mash potatoes to thicken my gravy, you can get flavored instant mashes....my fav is garlic...it adds extra flavor while thickening the gravy....to do this I add 1 tablespoon at a time...allowing a few minuted to disolve and check consistancy before I add another tablespoon....good luck

Answer 7

Ingredients1 Turkey kosher salt pepper vegetable oil a million cup Onion a million cup celery a million cup carrot 6 cup chicken inventory 6 cup milk a million cup bread flour a million cup cream DirectionsRemove giblets from hollow area of Turkey and reserve liver for yet another use. Drain off and reserve the fat from the roasting pan. Set the roasting pan over a medium flame. warmth to decrease moisture and prepare dinner the fond until easy to medium brown. Deglaze the pan with 4 cups of the chicken inventory, eliminate from warmth. integrate the deglazed drippings with the giblet broth in a saucepan, over a medium flame. convey to a boil and degrease nicely. upload last inventory and milk-blend nicely. warmth a million-½ cups reserved fat in a skillet, over a medium flame whisk in the flour to make a blonde roux. Beat the roux into the gravy mixture. warmth and stir until thickened. stress gravy with the aid of a chinois. Season to style with salt and pepper. end gravy with heated cream-blend nicely. Carve the Turkey into skinny slices. Serve warm, with 2 oz. gravy

Answer 8

flour (here's the secret : SIFT the flour for creamy gravy)


use whatever recipe you like. sift.

Answer 9

I use flour sifted!!!!!!!!!!