Turkey GRAVY from ROUX? How too make it with turkey FAT?

Question

WE ALL WANT TO LEARN MORE FROM EVERYONE ASAP!!

We all should know, how to make a roux from butter. Moreover, how to make all kinds of gravies and sauces from a ROUX.

We want to learn about different fats to use like turkey fat. Also different starches, like WHOLE WHEAT?? What happens if we use whole wheat or turkey fat? Also, how dark or long should we cook the roux to make turkey gravy?

All we know and have tried the normal formula of 1 oz of both unsalted butter and basic all purpose flour, too 1 cup of reduced broth and turkey drippings, after the fat has been removed. This makes the most famous and quickest turkey gravy, right!! But we want to learn more and all the different ways and opinions on Roux and Gravy. Especially, the effects, tastes and tests using turkey fat and whole wheat flour.

How do you make a Roux and/or GRAVY?

Answer 1

It is fine to use the turkey fat, or other fat from your meat you are cooking to make a roux. Basically you would make it the same as you would with butter. The advantage of using the roux is that you can brown it to a color that looks appetizing, and it has the turkey flavor that has gone into the fat. I use whole wheat flour almost exclusively now, it may give a slightly grainy texture than white flour when used in gravy but I haven't tried it.

Like one of the other respondents, I use cornstarch for my gravy because I find flour tends to be pasty and not have as good a mouth feel; also cornstarch seems to reheat better. I am not a measuring cook; but your proportions above are equal fat and thickener, to 1:8 ratio for the liquid. To get it a darker color, I use liquid bouqet, a couple of drops as turkey gravy should be lighter than beef. The one cup wouldnt work as normally for Thanksgiving we have at least a 20 pound turkey and 10 lbs of potatoes; a cup of gravy wouldn't go anywhere near far enough.

If I use a combo of flour and cornstarch, I will make the roux and put in half of the broth and mix it very well with a whisk (for gravy, I use one that is like a spiral coil on the handle, not the crossed wires). Once it is smooth, then I add in the water/broth with cornstarch that has been made smooth. You will never get the lumps out if you add the thickening to the hot liquid.

I often boil the turkey neck and giblets with some celery, onion, garlic and salt, then strain the mix instead of just using drippings.

Answer 2

For turkey gravy I don't go with a roux- I use corn starch.
I boil the neck and wing tips in water with some carrots and celery and onions while the turkey is in the oven. Then I add drippings from the pan after the turkey is out of the oven and resting. I season it with some salt and kitchen bouquet and then add in corn starch that has been mixed with very cold water and raise the temp to a boil for about a minute. It will thicken as it cools so I make it a little more on the thin side knowing that it will thicken up by the time it reaches the table.

Answer 3

I am a former chef and generally use the dripping and if I need more fat add a bit of veg oil, butter or marg makes it to rich, and it is rich enough, if you want to transfer the dripping to a pot fine, unless your using a metal not aluminum foil roasting pan, I add what is nessessary, the flour and coook it on the stove until I see it has start to brown slightly, I also make a stock with the neck, wing ends and tips along with the giblets adding a carrot, onions, and celery to it and cooking it on the stove while the bird is roasting, in the trade we would make a lot of gravy for our service time.

I prefer white all purpose flour, or corn starch, WWheat flour is not got much or any gluten to bind the sauce, you can also use arrowroot, potato starch or tapioca, the gravy will have a clearer tinge.

I season it when it has fully cooked, the giblet can be cut up into it, but mostly I use them for flavour, my mothers treat is the gizzard. If you like a darker colour, gravy I add a bit of soya sauce for a browner gravy or a bit Kitchen Bouquet or a bit powder "Bisto" powder.

Answer 4

Well I think alot of your answers will come from your experiments. I personally love to use pork fat as a base in my Roux (bacon, fat back). The only problem I see with possibly using whole wheat flour is the amount of gluton. Seems to me that whole wheat will not produce enough to cause a thickening process (just a guess)
Also I would stop the roux at the blonde stage, perhaps a wee bit darker for a little more intense flavor.

Cheers
P.S. The intensity of flavor achieved from a roux is far superior to any of the other methods (cornstarch, adding flour at a later stage) Try it with the bacon, adds a great smoke backdrop.Enjoy

Answer 5

This is one of my favorite!

Turkey Pan Gravy From Food Network Kitchens

4 cups low-sodium chicken broth
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.

Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Answer 6

OK
here is what the dictionary says..

roux
NOUN:
A mixture of flour and fat cooked together and used as a thickening.

you should write an encyclopedia on gravy..
AS for me after adding to all the other foods in the gravy
and the pepper (and hot sauce) who knows what the fat is???
who cares..??? except the religious nuts..

Answer 7

use a roux rather than cornstarch, the flour taste will cook off better than cornstarch