Gravy for Thanksgiving dinner?

Question

What is the best way to make homemade gravy on Thanksgiving to go with the turkey and mashed potatoes? You use the turkey drippings and what else?

Answer 1

I would use the turkey drippings, plus either turkey or chicken broth (whatever you can find in your local market). I like to have a total of about 4-5 cups of liquid.

Melt 3 T of butter in a large pan. Stir in 4 T of flour to make a roux (paste). Add a pinch of salt, some pepper, and a little poultry seasoning. Slowly whisk in the broth. Bring to a simmer. Check the seasoning. Add more salt, pepper, or poultry seasoning if you think it needs it. If your gravy is too thin, you can whisk in a little more flour or cook it longer so it continues to reduce.

Answer 2

I boil the neck, gizzard, liver and heart in broth made from Chicken Bullion cubes..I boil these for two or 3 hours, and add more water if needed. Then I let it cool and chop up everything, and take the meat off the neck bone...I give the fat to the cat....then I set this aside, until the Turkey comes out of the oven. I use some of the drippings, about 2-4 TBSP or more if I want lots of Gravy...I put the drippings in a pan, add some pepper and some flour, and stir until it is thick...then I add the Broth and Giblet mixture....and stir until thickened...I can't tell you how much flour to use, because sometimes I make more Gravy than other times.......it depends on the amount of liquid you have...sometimes I have to add more flour..and to do this I use a small jar...with a couple of TBSP flour in cold water...Shake it well, to get the lumps out, and pour it into the gravy mixture if you need exta thickening.

Answer 3

Make a Roux and use that.

You can even make the Roux a day before ... simple .. equal parts of butter and flour. 1 cup butter, 1 cup flour. Heat over low heat until blended into a paste.

The next day, use the drippings from the turkey .... heat in large saucepan add rue until the desired thickness is met. Will not clump.

Answer 4

A roux made of equal parts (1/4 cup each, or more or less depending on how much you want) butter and flour. Mix the roux with about 6 times (say, 1-1/2 cups) of liquid (drippings and milk, a little water, broth) and whisk on low for about 5 minutes. Flavor with salt and pepper.

Answer 5

All the answers you have about how to make the gravy will work just fine, but a word of advice: If you have never made gravy before, buy a couple jars of store bought gravy in case you mess it up. Making gravy is pretty difficult and takes some practice to get it right.

Answer 6

take the drippings and skim the grease off the top. you'll need at least a cup. put it in a sauce pan and simmer. in a separate bowl, put some cornstarch or flour, add about a teaspoon of water until the powder is smooth and dissolved. it should be very thin. add this slowly to the drippings stirring continuously.

Answer 7

about 1 Tablespoon of drippings for each CUP of finished gravy
about 1 Tablespoon of flour for each CUP of finished gravy
about 1 CUP of water for each CUP of finished gravy

Add the flour to the drippings and cook for a few minutes to eliminate the raw taste of the flour
Add all the water at once while stirring.
Keep stirring until the gravy boils gently
Turn heat to very low and simmer gravy until it just coats the back of your metal spoon.

Serve
Do not forget to send some to me, with dressing and cranberry sauce, please.

Thanks.
O, and some candied yams too.

Answer 8

A thickner like flour.First you mix flour with warm water get it thick not lumpy.Pour in juices be mixing with other hand so it doesn't lump up.This has to be done on medium heat.When you get it to desired thickness you have gravy.Be careful not to use too much flour it gives gravy flour taste.

Answer 9

Check out this simple instructional page for making great gravy!

http://www.mahalo.com/How_to_Make_Gravy