Can I give you the best turkey gravy recipe??

Question

I am amazed, just experimenting and it is to DIE for. I like to stuff my turkey, so the drippings absorb into the dressing. So here's what I did:

Package of turkey tails.

Salt and peppered the turkey tails and put in the oven at 350 until toasty darkish brown, then covered loosely with foil. Removed and drained the oil into a skillet. Heated on high, added flour, let it brown, added water, let it thicken a little, reduced heat to med low, added a little more water, little bit of chicken bullion, s & p, then put the turkey tails back in. It is gently simmering, all that flavor working together and it tastes absolutely delicious. When done, I will strain the gravy, and freeze it for later use. The turkey tails I will save as much meat from as I can and throw it into my stuffing.
I just wanted to pass this on as it is great and it is the season . . .

Yes, it would be excellent fresh, and Yes, turkey's DO have tails. Remember the 'shake a tailfeather baby' . . those feathers come out of the turkey tail :-)
I'd do it fresh but I'm doing the whole meal alone and need to do what I can ahead of time. I have put the gravy into ovenware and will set it out the night before, put it on low early in the morning with the other do-ahead items. Happy Thanksgiving to all!!!

Answer 1

Thanks I'll pass it on to my husband who loves making gravy...

Answer 2

I'd have to agree with your first answer, because most gravy recipes call for pan drippings as the base.

Answer 3

give turkey gravy recipe

Answer 4

Turkey Gravy Recipe

2 pounds turkey wings
5 tablespoons extra-virgin olive oil
1 medium onion, halved
4 carrots, chopped
1 head garlic, smashed
2 sprigs fresh thyme
2 sprigs fresh rosemary
8 black peppercorns
2 tablespoons unsalted butter
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper

Heat the oven to 375 degrees F.
Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.

Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

Sounds great I use this one with good results.
Have a great holiday. enjoy.

Answer 5

Oh my God, that sounds so very delicious. I want some right now. thank you for sharing that recipe. Now all I need is a fresh hot biscuit to dip in that turkey tail gravy...YUMMY!

Answer 6

You gave the recipe before people answered if they wanted it. My gravy is wonderful... not looking for a new recipe.

Don't most people stuff their turkeys?
You certainly shouldn't need chicken bullion for added flavor. And chicken bullion is VERY high in sodium.
Lastly.. since when does a turkey have a tail?????

Glad you're happy. Hopefully you'll make it again... fresh on Thanksgiving day. Enjoy!!! I'm sure it's delicious.

Answer 7

No thanks. I already have a great gravy recipe.

here it is:
1. Call wife to kitchen.
2. Hand her turkey drippings.
3. Stand back.
4. Allow her to make gravy.

Answer 8

Thanks ill be sure to try it.I love gravy!

Answer 9

oh! i will definetly try this