How do you make the best turkey gravy ever?

Answer 1

I like this method from Tyler Florence (after roasting a turkey and vegetables. The full recipe is on the link):

Remove the turkey and the vegetables from roasting pan when they are finished cooking and place on serving platter. Now work on the gravy: Put the roasting pan over 2 burners, over medium heat. Stir in the flour with a wooden spoon (or wisk). Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy.


** side note: I always keep a couple of jars of ready-made Heinz turkey gravy as back up. It's only $1 a jar at this time of year. If we run out of homemade gravy or I mess it up while making the homemade stuff, no one knows the difference if I use the jar! Just hide the evidence!

Answer 2

Turkey Gravy
This tirkey giblet gravy can be made the day before serving and kept in the fridge.
Dish Details:




INGREDIENTS:

turkey neck and giblets
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
2 bay leaves
few sprigs fresh thyme
3 tbsp plain flour
gravy browning
salt and freshly ground black pepper





PREPARATION:

1. Place the turkey neck and giblets in a saucepan with the vegetables, herbs and 600ml cold water. Bring to a simmer, cover and cook for 30 minutes. Drain and reserve.
2. To make the gravy, pour 3 tbsp fatty juices from the turkey roasting tin into a pan and stir in the flour. Cook, stirring, for about 1-2 minutes until lightly browned.

3. Pour in the giblet stock and 150ml turkey juices (or wine) and bring to the boil, stirring. Add a llittle gravy browning, season to taste and simmer, uncovered, for 10 minutes.

You now have a delicious turkey gravy

Prep time: 1 hour Serves: 8

Answer 3

Put the bird to roast breast down for at least 70% of its cooking time on a rack over a tin. In the bottom of the tin, put a couple of good chicken stock cubes and about a pint of water.

About half way through cooking, syphon off juices under the bird - allow to cool. Make bisto paste, add to juices and bring slowly to the boil - you don't want it too thick. Right at the end of the cooking time for the turkey, throw the gravy you have into the turkey tin and reheat in there - stirring all the time to get the last of the bits of meat and juices. Yummmy!

Answer 4

Cook the giblets in a pint of water and a little seasoning for approx' 25mins, then pour the water into a separate saucepan, add a chicken/turkey stock cube and bring to the boil, when it starts to bubble lower the heat to a simmer, add the meat juices and a tablespoon of bisto to thicken it stirring all the time until thick and smooth.

Answer 5

Simmer the bones and unedible meat from the turkey for a few hours in a big pan full of water and after a few hours, strain it and use the stock to make gravy by adding a tablespoon or 2 of gravy granuals. Beef, onion or chicken flavour will do fine.

Answer 6

Whilst your cooking it, tip out the juices that it makes into a aucepan, afterwhich, add water to taste and a few Bisto gravy granules/powder. It's really nice.

Answer 7

You have to wait for the turkey to be almost done, so that you can use fresh turkey drippings. Then take the meat from the neck and slick the giblets in to thin strips with 3 cups of the drippings. begin to boil all together, slowly adding flour paste
untill it thickens. Good Stuff Maynard!!

Answer 8

Use the juices from the turkey after cooking bring to boil with red or white wine, and add cornflour to thicken like you would to make a white sauce

Answer 9

boil the giblets in a pan and use juices to make the gravy

Answer 10

with the juices from the cooked turkey