Gravy recipe?

[edmicman]

Anyone have a homemade turkey gravy recipe?

 

[xSauronx]

meh to recipes for gravy. its technique.

personally, id melt some butter in a large saucepan, 4 tablespoons or so, add 4 tablespoons of flour and whisk together, keeping it on medium heat. (the butter/flour mixture is called a "roux" and should cook for a minute or so while whisking to cook the flour)

then id pour in the turkey drippings slowly, half a cup or so at a time, whisking in constantly. it will be very thick at first, then thing out as you add more liquid, its normal, just keep whisking so nothing burns.

general rule is for every cup of liquid, youd need 1tbl butter and 1 tbl flour

bring the full mix, while whisking, to a boil for a moment to determine the final thickness of the gravy. keep in mind, you wont serve it boiling hot, and it will thicken as it cools on the plate, so having it just a little runnier than you prefer as it boils should make it perfect when its eaten.


come to think of it, you dont want to ruin it, and its a good idea to practice making some gravy so you can be sure to get it right.

try the technique with milk a time or two in place of the gravy before the big meal. if you get it right, its great to serve over some sausage and biscuits

 

[edmicman]

Thanks, that sounds like it will work! I was gone over Thanksgiving on my honeymoon, and so we're gonna do our own turkey dinner thing this week. I've never made homemade gravy, but she's all about it, so I thought I'd give it a try. Thanks again!

 

[Fritzo]

Originally posted by: xSauronx
meh to recipes for gravy. its technique.

personally, id melt some butter in a large saucepan, 4 tablespoons or so, add 4 tablespoons of flour and whisk together, keeping it on medium heat. (the butter/flour mixture is called a "roux" and should cook for a minute or so while whisking to cook the flour)

then id pour in the turkey drippings slowly, half a cup or so at a time, whisking in constantly. it will be very thick at first, then thing out as you add more liquid, its normal, just keep whisking so nothing burns.

general rule is for every cup of liquid, youd need 1tbl butter and 1 tbl flour

bring the full mix, while whisking, to a boil for a moment to determine the final thickness of the gravy. keep in mind, you wont serve it boiling hot, and it will thicken as it cools on the plate, so having it just a little runnier than you prefer as it boils should make it perfect when its eaten.


come to think of it, you dont want to ruin it, and its a good idea to practice making some gravy so you can be sure to get it right.

try the technique with milk a time or two in place of the gravy before the big meal. if you get it right, its great to serve over some sausage and biscuits

Yep...this is sauce making 101 A roux is the basis of most sauces- if you add milk and pour it over potatoes, you have scalloped potatoes. If you add milk and melt cheese in it, then pour it over pasta, you have mac & cheese.

Some people like to add a spash of white wine to their turkey gravy, but I'm more of a purest. Although, I might boil some minced giblets in with the broth once in a while.

 

[tfinch2]

Just mix run-off from turkey with flour until desired consistancy is reached.

 

[FoBoT]

i saw the barefoot contessa make some on foodTV that looked mega awesome
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20880,00.html

 

[JasonCoder]

Originally posted by: tfinch2
Just mix run-off from turkey with flour until desired consistancy is reached.

While heating to a boil and adding spices to taste. I also sometimes use cornstarch instead of flour.

 

[xSauronx]

Originally posted by: tfinch2
Just mix run-off from turkey with flour until desired consistancy is reached.

needs more than just mixing it. without some extra heat initially, its going to tast like flour. meh.

Originally posted by: Fritzo

Originally posted by: xSauronx
meh to recipes for gravy. its technique.

personally, id melt some butter in a large saucepan, 4 tablespoons or so, add 4 tablespoons of flour and whisk together, keeping it on medium heat. (the butter/flour mixture is called a "roux" and should cook for a minute or so while whisking to cook the flour)

then id pour in the turkey drippings slowly, half a cup or so at a time, whisking in constantly. it will be very thick at first, then thing out as you add more liquid, its normal, just keep whisking so nothing burns.

general rule is for every cup of liquid, youd need 1tbl butter and 1 tbl flour

bring the full mix, while whisking, to a boil for a moment to determine the final thickness of the gravy. keep in mind, you wont serve it boiling hot, and it will thicken as it cools on the plate, so having it just a little runnier than you prefer as it boils should make it perfect when its eaten.


come to think of it, you dont want to ruin it, and its a good idea to practice making some gravy so you can be sure to get it right.

try the technique with milk a time or two in place of the gravy before the big meal. if you get it right, its great to serve over some sausage and biscuits

Yep...this is sauce making 101 A roux is the basis of most sauces- if you add milk and pour it over potatoes, you have scalloped potatoes. If you add milk and melt cheese in it, then pour it over pasta, you have mac & cheese.

Some people like to add a spash of white wine to their turkey gravy, but I'm more of a purest. Although, I might boil some minced giblets in with the broth once in a while.

ive tried it with a splash of white wine before. not bad, i didnt use much though, so it didnt overpower the gravy.

and remember to BRINE that turkey. itll be the juiciest you ever had!

 

[xSauronx]

Originally posted by: JasonCoder

Originally posted by: tfinch2
Just mix run-off from turkey with flour until desired consistancy is reached.

While heating to a boil and adding spices to taste. I also sometimes use cornstarch instead of flour.

cornstarch doesnt require the full boil that flour does

however, if the gravy turns out to be a bit too thin, its great for thickening. a couple of tablespoons of cornstarch, mixed thoroughlywith a little water to make a slurry and then added to the gravy (or whatever other sauce you may make) will thicken it up with only moderate heat.

reminds me, i havent cooked any stir fry in a while, i could go for some about now

 

[Fritzo]

Originally posted by: JasonCoder

Originally posted by: tfinch2
Just mix run-off from turkey with flour until desired consistancy is reached.

While heating to a boil and adding spices to taste. I also sometimes use cornstarch instead of flour.

If you don't make a paste out of the flour first, it'll form dough balls in your gravy. Cornstarch makes a nice thickener- but again, you have to make a paste out of if first.