Can you tell me all about how you make turkey pan gravy?

Question

Recipes are okay, but I'd prefer if you could tell me how you actually do it. Thanks~

Answer 1

Remove your turkey from the roasting pan. Using a strainer, pour the drippings into a saucepan. Rinse the pan out w/ a little hot water (maybe ½ cup?) and pour that in, too.

If you are able, set your roasting pan on a burner or two and add water or white wine or stock to deglaze the cooked-on bits. Strain this into your sauce pan, too. (not a required step, just extra flavor!)

Now, if you have tons of grease floating on top of your drippings/water, scoop some off. A couple Tbsp are fine, but mroe than that and your gravy will just be greasy.

Bring to a boil. You want to evaporate out some of the water you added to get the pan juices out. When at a rolling boil, add either (1) a ¼ cup of Wondra flour in the blue can or (2) ¼ cup of all-purpose flour mixed w/ about 1/3 cup COLD water, and whisk in slowly. Return to the boil. Let boil about 1 minute, then turn off heat. Gravy will thicken as you let it sit, but it will stay hot, too. Taste, and add salt or pepper as needed.

Answer 2

After you roast a turkey there will be juices and bits of meat and fat in the bottom of the pan. Drain that juice and meat into a sauce pan and put the heat on low. Sprinkle in a few tablespoonfulls of flour into the liquid and whisk. If you want the gravy to be clear (like an au jus sauce), add a little white wine, salt and pepper and diced and sauteed onions. If you want the gravy to be creamy do everything as listed but add in a little more flour and some milk or heavy cream. Whisk the entire mixture over low heat until you are ready to eat it.

Answer 3

this will hands down give you the most flavorful gravy...not just bland, watery tasting jelly..
chop up a carrot, celery stalk and onion into big chunks. Chop up the turkey neck and other parts into big chunks (you want it big so you can pull it out later). Add to the bottom of a roasting pan w/ a sprig of thyme and a sprig of sage. Place your turkey on a rack above the veggies. Add about a cup of water to the bottom of the pan. Roast your turkey as you normally would. Make sure that the pan never dries out. It can get low and thick, but don't let it get dry and start to burn. If you have to add more water.
When the turkey is done put the pan on the stove top, add about 2 cups of chicken stock (if the pan has little-to-no drippings in it, or it's very thick add 1 cup of water too). Bring to a boil, scraping the bits and pieces off the bottom of the pan. Boil for about 15 minutes. Strain in a strainer, catching the broth in a sauce pan. Put the pan back on the stove, add salt, pepper, and about 1/4cup of vermouth or white wine. Bring to a gentle boil again, for about 10 minutes. Add cornstarch mixed with water to thicken (add slowly! you don't want to make a jello with it) Enjoy! :)

Answer 4

Ya wanna cheat? Get a package of turkey gravy powder. Skim the turkey fat from the pan, whisk in the powder, add one cup of water and stir over low heat on the stove.

Answer 5

I take the drippings from the turkey pan and strain them into a bowl. put in the freezer and let the fat congeal, then remove from top. I make a flour and butter roux, add the drippings til it is the consistency I like. That simple.

Answer 6

After removing the turkey, put a few tbsp of flour into pan.
Stir into fat & juices to make a smooth paste (roux).
Add chicken stock or water from vegetables gradually.
Stir continuously over low heat, until thickened.