Do you know any recipe for a great tasting gravy?

Answer 1

Hey, you again.

1- Do you have the giblets (guts) from the turkey? Throw everything except the liver into a saucepan. Add some peppercorns, a chopped onion, the tops of some celery, a carrot, some garlic, etc (seriously, just use the scraps, but make sure they're clean) and bring to a boil. Lower heat to a simmer and put the lid on. Leave it alone.

2-When the turkey comes out of the oven, take it out of the pan and put the pan on a burner. If your pan is to big, pour all the fat, drippings, etc out into a heavy-bottomed saucepan. (If the one with the guts is the only one you have, drain the broth into a large bowl or some other container and throw the giblets away, eat them, or pick the meat off and feed it to your pet. You could also chop 'em up and put them in with the gravy, but I never do and don't really know how you're supposed to.) Turn on the heat.

3-Now, in a jar or tupperware with a lid, put in a couple of tablespoons each of flour and cold water. Put the lid on and shake the hell out of it. When the fat, etc, starts boiling, pour in the flour mixture (through a strainer if it's lumpy). Use a whisk to mix them together. If they don't emulsify fully (that is, there's fat separate from the mixture), make some more of the flour-water stuff and pour it in, bit by bit, whisking constantly.

3a- You can make a really big jar of the stuff at the beginning and pour it in, bit by bit, if you want to. This is probably better if it's your first time making gravy, because you need to be whisking pretty much constantly.

4- How's the texture? Pour in some of your giblet water. If you have water from cooking vegetables, you can use this instead. Just don't use anything too strongly flavored (wine might be a mistake, as would clam juice). Whisk it until it's the texture you want. Taste it. What does it need? I usually use seasoned salt and Marmite. (Just a little blob. It works like Gravy Master.) Use whatever it is you sprinkled onto the bird before you roasted it.

Enjoy it!

Answer 2

Drain your turkey drippings into a measuring cup (if you have one of the gravy separator kind it is best) let is sit for a few minutes so all the fat rises to the surface and skim off most of the fat. Pour the rest of the drippings into a sauce pan and add some cold water if needed or if there isn't a lot of drippings ( you want about 2 cups of drippings) and seasonings like salt, pepper and things like that. Turn the stove to medium high and let it start to get real hot, almost boiling, in the mean time mix 1/4 cup of cold water with 2 tablespoons flour in another measuring cup until smooth. When drippings are almost boiling add this mixture VERY SLOWLY to the hot drippings stirring constantly and it will thicken the drippings. Serve immediately.

Answer 3

Very Easy ....

INGREDIENTS
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.25 ounce) can beef gravy
• 1 1/4 cups Marsala wine
• 1/4 teaspoon kosher salt, or to taste

DIRECTIONS
1. Whisk together the mushroom soup, beef gravy, and Marsala wine in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Season to taste with kosher salt before serving.

Hope you enjoy

Answer 4

What kind of gravy?
I make meat gravy, mushroom gravy, white or country gravy, and chocolate gravy.
Which one do you want?