I need help with making turkey gravy!?

Question

In the past, I haven't had any trouble with my gravy, but it seems the last two years, when the turkey is done cooking, what's left in the pan is basically grease. When I attempt to make gravy out of it, it is a disaster..separated and lumpy. What am I doing wrong?

Answer 1

The best way to make gravy is to use the giblets to make a stock. Pull out the bag inside the turkey that contains the neck, liver, etc and put them in a sauce-pan of water, enough to just cover them. Cover and slowly simmer throughout the day. When it comes time to make the gravy, drain the water through a colander and put in back in the pan with a few tablespoons of corn starch and a little chicken stock seasoning (bouillon). Let it boil until thickened, add a little salt, pepper, and poultry
seasoning. FYI. Never add flour to hot liquid;it will immediately lump up.

Answer 2

Try pouring the grease out into a separate container. If you do it carefully, you should be left with the juices, as the grease will float on the top of the roasting tin. Then add some of the water you boiled the veggies in to the juices in the bottom of the tin. Use a metal spoon to scrape the residue off the bottom of the pan and mix it all in. Then pour that mixture into a pan, adding more of the veggie water as required. Bring it to a boil and either use gravy granules, or let it reduce to about 1/2 and thicken with cornstarch which you've made into a paste/liquid with some cold water. Mix in teaspoonsful over a moderate heat, until it reaches the thickness you want, stirring continuously (or it'll go lumpy!). If it does go lumpy, just use a whisk to break up the lumps, and you'll be left with a nice smooth gravy. That goes for most sauces too.

Hope that helps, and best of luck!

Answer 3

This is how my mom taught me,,,Before you cook the turkey, take out the little bag of innards, IE the heart, liver, neck and kidneys, they should be in a bag inside the bird, put them in a 2 quart saucepan. Boil them with 2-3 cups of water for about 1 hour. let them cool down, chop up the innards, remove the neck meat, add more water to make 2-3 cups of stock. After the turkey is done, remove from pan, heat pan of turkey "grease" , add the chopped up innards, along with the 2-3 cups of stock. Now you mix milk with flour to make a pancake-like sauce, not too runny, not too thick. Boil the pan of stock, grease, and innards. SLOWLY add the milk and flour mixture. This should do it. You'll end up with 2-3 cups of gravy. Hope this helps, it tastes great!

Answer 4

what you need to do is prepare pot of hot water first then with the grease that is left you need to mix some flour in it but pour the flour slowly so it wont lump the once the flour is in the pan stir until the grease is absorb into the flour dont worry if it lump up then

then once the flour is browned from the grease then pour the hot water you prepared earlier and stir that if there are lump stir those out in the hot water and that's how it should be done or that how i learned

Answer 5

i like watching the food network and they make some good looking turkey gravy so you can try that just go the the foodnetworks site and type in turkey drippings gravy and the recipes should come up.

use this site:

Answer 6

Try any of these recipes:
(1)
Ingredients: *1/4 cup (2 fl oz/60 ml) dry white wine *1/4 cup (2 fl oz/60 ml) water *5 tablespoons all-purpose (plain) flour *4 cups (32 fl oz/1 1iter) chicken or turkey stock, heated
salt and freshly ground pepper

Preparation: After removing the chicken or turkey from the roasting pan, skim or pour off the fat from the pan juices, reserving 3 to 4 tablespoons of the fat. To the remaining pan juices, add the wine and the water and place over medium heat. Bring to a boil and boil for 2 to 3 minutes, stirring with a wooden spoon to dislodge any browned bits stuck to the bottom of the pan. Strain into a bowl and set aside.
In a saucepan over medium heat, warm the reserved fat until it is bubbly. Add the flour and stir rapidly for a few seconds to cook the flour. Add the strained pan juices and 3-1/2 cups (28 fl oz/875 ml) of the stock. Cook, while rapidly stirring, until smooth and thickened, 1 to 2 minutes. Add the remaining stock as needed to achieve the desired gravy consistency. Season to taste with salt and pepper. Pour into a warmed sauceboat and serve.
Yield: Makes about 4 cups (32 fl oz/1 1iter)

(2)
GIBLET GRAVY INGREDIENTS: *turkey giblets and neck *1 1/2 quarts water *2 chicken bouillon cubes *1 onion, quartered
*1 medium carrot, quartered *2 ribs celery, with leaves *1 tsp salt
pepper, to taste *6 tablespoons flour *1/2 cup water *2 hard-cooked eggs, sliced or chopped *1/2 to 1 tablespoon Kitchen Bouquet browning and seasoning sauce
pREPARATION: Place the liver in a small bowl and place in refrigerator. Cover neck and remaining giblets with water in a pot. Add bouillon cubes, onion, carrot, celery, salt, and pepper. Simmer, covered, for 1 hour. Add liver and cook 15 minutes longer. Remove turkey to a warm serving platter and place turkey roaster with drippings on stovetop. Add 1 cup of the broth to drippings in turkey roaster. Bring to a boil, stirring well to loosen all brown bits from sides of pan. Degrease if necessary. Add about 2 more cups giblet broth, stirring to blend. Reduce heat. Make paste from flour and 1/2 cup water until very smooth. Add slowly to gravy mixture and continue to cook slowly, stirring constantly until slightly thickened. Remove giblets and chop. Add to gravy along with eggs. Adjust seasonings. If color of gravy is not dark enough, add up to 1 tablespoon of Kitchen Bouquet or Gravy Magic. Makes about 5 cups.

HAVE A GOOD TIME IN HOLIDAYS! BYE

Answer 7

I have had great success with this site,try it:

http://www.clemson.edu/fieldops/Cgs/turkey.htm