turkey gravy: I hate jarred gravy, any good, simple recipes?

Question

I'm making my own bird. Any tips (yes, I know about allrecipes.com) to making a good (not thin) gravy?

oops, not just tips.. recipes and tips.

Don't have time left for fancy incredients... just a simple old fashioned gravy. (as I read the special need) Allrecipes, recipes.

Answer 1

Whisk together in pan: 1/2 cup drippings from your turkey with 1 tablespoon cornstarch. Begin to heat this on medium heat as you slowly whisk in 1 can chicken broth. Continue whisking until it starts to thicken a bit... then whisk in a can of cream of mushroom soup. Add salt and pepper to taste.

Answer 2

No, no, no, no NO!

Take the pan with all the drippings and put it on the stove, with a lowish/mediumish heat.

Add flour and whisk, getting all the nummy dark bits from the pan.

Keep cooking this rue until the flour turns really, really dark brown.

THEN add liquid (slowly, and whisking the whole time).

While the turkey is cooking, you might want to boil the neck and organs in water, with celery, onion, and carrot. Use that as your liquid, but only add it after the flour is dark brown.

My mother cuts up the organs and adds them to the gravy, but I wouldn't.

Add a little too much liquid, that is, make it a little thinner than you want. Add salt and pepper to taste, and let it cook down a bit, say, 10-15 minutes.

The two things that give all the flavor are using the fat and other juices from the bird, and really browning that rue (flour and fat mixture) before adding the liquid -- which could be water, or the liquid from boiling the organs and veggies, or even broth (but you don't really need the broth if you use the bird juices and cook your rue).

I'm telling you, there's nothing like it. NUM!

Answer 3

Ahh, the classic gravy. After you cook your turkey (and this won't take long to make) put it on a platter and try to drain all of the juices into the cooking pan. Stick that over low-medium heat, and add just a little bit of a mixture of cold water and corn starch. I like corn starch better than flour, because it takes forever to cook that gross flour flavor out of the gravy (yuck :0). If all you have is flour, make a roux (I think that's the correct spelling) by cooking equal parts of fat, like oil or butter, and flour. cook it all into a paste, but beware: the longer it cooks, the less thickening power it has, which may actually be a good thing in case you make too much. Add the drippings into the same pan as the roux, make sure there is enough room for all of the drippings, and stirr all of it in. Let it cook for a short amount of time, just to cook together and heat up with both the corn starch and roux methods. I hope it wasn't too complicated, and that I helped!

Edit: sorry, I forgot. You should add a little bit of liquid if the roux and dripping mixture is too thick, like a chicken or turkey stock, stocks are becoming more popular than broths because of their taste, availability, and low price. If you want to kick up the flavor in either type of thickening style, you should add at least a little broth. Again, I hope I helped!

Answer 4

after you cook your turkey, pour of all the liquid that is left in the pan. Skim off as much of the fat as you can. With the juices that are left, addit to a bit of hot water in a saucepan. Add salt to taste. Bring this to a boil. While it's coming to a boil, put a couple tablespoons cornstarch in enough cold water to make it disolve and pourable. When the broth comes to a boil, slowly whisk the cornstarch in to it and stir and cook until it thickens. You may not need all the cornstarch or you may need a bit more. I've been making clear gravy like this for years. If you dont' have cornstarch, white flour will work also, but be sure and whisk like crazy because flour is more likely to make lumps.
Good luck.

Answer 5

Take the bird out and while it is resting, remove most of the oil from the pan. If you do not have enough juices left, you can add canned broth. Take corn starch and put about 1/2 cup in a glass and add water, about 1/4 cup, mix well. Bring your juices back up to a boil and pour a little in at a time, stiring constantly until you get the thickness you like. Flavor with salt & pepper to taste. You can add the cut up giblets at this point if you like.

Answer 6

Melt 1 stick of butter ina sauce pan. Add about 2 Tablespoons of flour. Make sure there's enough flour to make a think cream. Cook it for a few minutes. Add salt and pepper. After you cook the flour mixture for a minute add your Turkey drippings. I cook onions in my butter and then add flour. Also, you can make giblet gravy, by adding the chopped up liver and gizzard with a boiled egg to the gravy. Make sure you have some cans of Chicken broth just in case you need to adjust the amount and flavor. Good Luck. BTW~ I would practice with the chicken broth prior to making it for the family.

Answer 7

I just make a roux with equal parts butter and flour (tbsp for tbsp) in the pan with the turkey drippings, mix it all together with a wisk and then slowly add chicken stock/broth continually mixing until it reches desired thickness. Then I add salt and pepper.

I start out with like 4-6 tbsp butter and flour and maybe 2 or 3 cans of broth. That usually makes about 2-3 cups of gravy.

Here are some additional tips:

http://busycooks.about.com/od/howtocook/a/gravy101.htm

Answer 8

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Answer 9

boil giblets and simmer about 20-30 minutes, then remove them from the broth. In a saucepan, melt 1 tablespoon butter, whisk in 1 tablespoon flour and cook 2-3 minutes. Whisk in broth and bring to a boil. Allow to thicken to the consistency you want and remove from heat. Salt and pepper to taste.

Answer 10

juice from your bird (about 1-2 cups depending on how much you want to yeild) and flour and water (or milk). Put the bird juice in a sauce pan and heat on medium. in a seperate container mix a little flour and milk (or water) and add it to the bird juice. The more flour you add to it the thicker it will be but make sure that you add slowly and stir constantly until you remove it from the heat. Also--dont make it until last!!