Emeril's World's Best Turkey Gravy???

Question

my wife lost her recipe for this gravy. Does anyone have it? She can't remember which mag it was in.

Answer 1

This recipe seems to rely on the fact that you are also using Emeril's recipe for turkey also... Hope this is the one you were looking for!

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Ingredients
# 2 quarts apple cider
# 2 cups packed dark brown sugar
# 2 cups kosher salt
# 1/4 cup black peppercorns
# 1 tablespoon juniper berries
# 4 bay leaves
# Two 3-inch cinnamon sticks
# 1 teaspoon whole cloves
# 4 quarts dark beer
# One 8- to 10-pound turkey, neck and giblets reserved for gravy
# 3 cups chopped yellow onions
# 1 1/2 cups chopped celery
# 1 1/2 cups chopped carrots
# 6 garlic cloves, peeled and smashed
# 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter
# 2 tablespoons Emeril's Original Essence
# 4 cups chicken stock
# 1 tablespoon olive oil
# 3 tablespoons all-purpose flour
# 1/2 cup dry white wine
# 2 tablespoons chopped fresh sage

Directions

Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt.

Combine the mixture with the beer in a 40-quart cooler, or large plastic container. Place the turkey in the brine and, if necessary, weigh down with heavy dinner plates to completely submerge. Cover with plastic and refrigerate for 24 hours.

Spread the onions, celery, carrots, and garlic in the bottom of a large roasting pan. Add the turkey neck to the bottom of the pan. Preheat the oven to 400° F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels and place on top of the vegetables in the roasting pan.

Combine 1 stick of the butter and the Essence in a small pan and melt over medium heat. Remove from the heat. With a pastry brush, baste the top and sides of the turkey with half of the butter. Roast for 30 minutes.

Baste the turkey with the remaining seasoned butter, reduce the oven temperature to 300° F. and roast for 30 minutes.

Baste the turkey with 1/2 cup of the chicken stock. Return to the oven and roast until golden and an instant-read thermometer inserted into the thickest part of the thigh registers 160° F, 1 1/2 to 2 hours longer, basting once with 1/2 cup of the chicken stock.

Remove the turkey from the oven and transfer to a platter or cutting board. Tent with foil and let rest for 15 minutes before carving.

Melt the remaining tablespoon butter with the olive oil in a medium heavy pot over medium-high heat.

Add the reserved giblets and cooked turkey neck, and cook, stirring, until browned, 2 to 3 minutes.

Add half of the vegetables from the roasting pan and cook, stirring, for 5 minutes.

Add the flour and cook, stirring, for 1 minute. Add the white wine and stir to deglaze the pan. Add the remaining 3 cups chicken stock and any juices accumulated in the roasting pan and bring to a boil.

Reduce the heat, add the sage, and simmer briskly until reduced by half, about 10 minutes. Remove from the heat and discard the neck.

In batches, pulse the liquid and solids in a food processor into a thick liquid. Strain through a fine mesh strainer into a bowl, pressing against the solids with a spoon to extract as much liquid as possible and transfer to a gravy boat. Adjust the seasoning to taste.

To serve, carve the turkey and serve with the gravy.

Recipes courtesy of Emeril Lagasse, copyright © 2003.

Answer 2

Emeril Turkey Brine

Answer 3

Turkey Brine Emeril

Answer 4

This was the only recipe for Turkey Gravy on Emeril's site.

TURKEY SAUSAGE RED GRAVY

Ingredients needed:
•1 tablespoons olive oil
•1 pounds Turkey Sausage
•Salt
•Freshly ground black pepper
•1 cups finely chopped onions
•1/4 cup finely chopped celery
•1/4 cup finely chopped carrot
•1 tablespoons chopped garlic
•1 (28-ounce) can peeled, seeded and chopped tomatoes
•1/2 small can tomato paste
•1-1/2 cups water
•1 sprigs fresh thyme
•1 bay leaves
•1 teaspoons dried oregano
•1 teaspoons dried basil
•Pinch crushed red pepper
•1 ounces Parmigiano-Reggiano cheese

In a large non-reactive saucepan, over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well.

Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, re-season with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using.

Yield: about 3/4 to 1 qt.

emerils.com

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

For the best answers, search on this site https://shorturl.im/awMJz

ricky, you starred in one of my favorite movies, love that avatar! :) but you sure as hell better mean drippings instead of droppings! in that case, wait until the turkey finishes cooking. melt some butter in the pan, add equal amount of flour and let cook out for a minute. whisk in turkey "drippings" and let simmer. keep whisking to ensure no lumps. p.s. mother can't make good gravy anymore--she is still recuperating from having half her face blown off from that fabulous french liqueur.....

Answer 7

Turkey with Oyster Dressing and Old-Fashioned Gravy Recipe courtesy Emeril Lagasse, 2000

For the Turkey:
1 1/2 gallons very cold water
3/4 cup kosher salt
3/4 cup brown sugar
1 turkey, about 10 pounds
1/2 cup corn syrup
1/2 cup cane syrup (recommended: Steen's)
1/2 cup melted butter
1 tablespoon essence, recipe follows
1 cup chopped trinity, (equal amounts of onion celery and green bell pepper to yield 1 cup)
1 clove garlic, minced
Reserved turkey neck, and giblets
1/4 cup plus 1 tablespoon flour
4 cups chicken stock
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce

In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved. Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated).
Preheat oven to 475 degrees F. When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove turkey from brining liquid and pat dry with paper towels. Place turkey on a rack, breast side down, and baste with syrup-butter mixture. Bake for 20 minutes, then reduce temperature to 300 degrees F and continue baking for another 45 minutes, breast side down, basting every 30 minutes. Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155 degrees F. Let turkey rest while you make the gravy.

In a saucepan, place 1 1/2 cups of pan drippings and add trinity and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 1 to 2 minutes. Add chicken stock and stir well to combine. Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce. Let simmer 10 minutes to allow flavors to meld. Strain and serve immediately with roast turkey.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

For the Oyster Dressing:
3 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons chopped garlic
3 cups cubed day-old bread
1 1/2 cups oysters, shucked and in their liquor
1 cup chicken broth
1/4 cup chopped green onions
2 tablespoons chopped parsley
1 tablespoon Creole seasoning, recipe above
1/2 teaspoon hot pepper sauce
Salt and freshly ground black pepper

Preheat oven to 350 degrees F. Generously oil a baking dish.
In a large skillet, heat oil until it begins to smoke. Add onion, bell pepper, and celery and saute, stirring frequently, about 2 minutes or until softened. Add garlic and cook 2 minutes longer. Lower heat and fold in bread, oysters and their liquor, and broth. Stir until moistened and add green onions, parsley, Creole seasoning, and hot pepper sauce. Season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes, until golden brown on top.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Giblet Gravy:
1 tablespoon butter
2 teaspoons olive oil
Giblets, liver, and neck from 1 turkey
1 cup diced onions
1/3 cup minced celery
1/3 cup peeled and minced carrots
2 cloves garlic, peeled and minced
4 teaspoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken broth
1 sprig fresh thyme
Salt and freshly ground black pepper
In a medium, heavy pot, melt the butter and the olive oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1 minute.

Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper. Serve warm with Emeril's Big Bird.

Yield: about 3 cups

hope this helps. enjoy.