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  • Turkey Gravey Help

    Hi Ya'll, We Are Frying Our Turkey This Year (yum) My Problem Is How Do I Make Great Gravey With No Pan Juices Since We Are Frying The Bird? Help

  • #2
    Re: Turkey Gravey Help

    Boil the neck then add chicken stock to the liquid and thicken. Or you might want to buy a couple of turkey legs and boil them up with the neck and add a couple of cans of chicken stock. I always add the chicken stock to make sure I have LOTS of gravy

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    • #3
      Re: Turkey Gravey Help

      Last year I used an Alton Brown recipe. You basically roasted lots of chicken wings, etc and made up a gravy stock. I did add drippings although I did not have many the best part was you could do it in advance. I can hunt for it if you want. It makes a very strong gravy. If you wanted to add drippings you could probably roast a chicken use that and freeze. My husband said it was the best gravy I ever made.

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      • #4
        Re: Turkey Gravey Help

        I make this every year. YUM!

        This is so good! I use big turkey drumsticks.

        Make-Ahead Turkey Gravy

        4 turkey wings, about 3 lb.
        2 medium peeled onions, quartered
        1 cup water
        8 cups chicken broth
        3/4 cup chopped carrot
        1/2 teaspoon dried thyme
        3/4 cup all-purpose flour
        2 tablespoons butter
        1/2 teaspoon freshly ground pepper

        Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.

        1. Heat oven to 400F. Have ready a large roasting pan.

        2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1-1/4 hours until wings are browned.

        3. Put wings and onions in a 5 to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours.

        4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

        5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).

        6. Whisk flour into remaining 2 cups broth until blended and smooth.

        7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months. Makes 8 cups.


        Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod. Source: Woman's Day Magazine November 2000.

        Lynn's notes: Made this for Thanksgiving 2000; started it 2 days ahead. I used homemade chicken stock, 3 lbs. of turkey necks instead of the wings, used 1/2 cup cornstarch for the flour (use less if you like a thinner gravy), omitted butter and added 1 tablespoon soy sauce. I'll add the turkey drippings on Thanksgiving, after I cook the turkey. This was very easy to do and was the best tasting gravy I've ever had. My suggestion, if you use the necks instead of the wings, is to make the gravy all on one day. There was very little fat to skim off with the necks and this eliminates the need to keep reheating the gravy.
        Source Lynn @ RQ

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        • #5
          Re: Turkey Gravey Help

          I am sooo looking forward to Thanksgiving!
          I can almost smell these recipes right now....lol!
          Have you made time to listen to the birds today........

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          • #6
            Re: Turkey Gravey Help

            I always have packets of Knorr turkey gravy on hand. To make it creamy, use milk or cream, not just water.

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            • #7
              Re: Turkey Gravey Help

              [QUOTE=TexAnn;288183]I am sooo looking forward to Thanksgiving!
              I can almost smell these recipes right now....lol![/QUOTE]


              Me tooooooooooooooooo!

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              • #8
                Re: Turkey Gravey Help

                Giblet Gravy

                3 ea Chicken thighs, cooked and chopped
                4 ea Boiled eggs, chopped
                3 drops Yellow food coloring, optional
                2 cn Cream of Chicken Soup
                3 c Chicken broth
                1 cn Cream of Mushroom Soup
                1/4 c Cornstarch
                1 cn Chicken broth
                1 c Unbaked dressing mixture
                1 1/2 t Creole Seasoning

                In a 4 quart saucepan, add 3 cans of chicken broth and food coloring to desired look. Add soups and creole seasoning. Bring to a boil. Combine cornstarch to 1 can of chicken broth and mix until smoothe. Slowly add to boiling broth, stirring constantly until smoothe. Add the chopped eggs, chopped chicken and one cup of dressing mixture. Simmer until gravy is desired thickness. More broth may be added if needed. Serve over cooked dressing.
                Compensate dressing ingredients for using 1 cup of raw dressing mixture in gravy. If using 5 cups of cornbread, add 6 cups cornbread to compensate. Seasoning adjustment is all that is needed to compensate for the added cornbread to the dressing. Makes about 2 quarts of gravy. The cooking time for gravy is about 30 minutes total.

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                • #9
                  Re: Turkey Gravey Help

                  Spicy Giblet Gravy

                  3 T Butter
                  1/4 lb Chicken gizzards, ground
                  1/2 c Onions, chopped
                  1/2 c Bell pepper, chopped
                  2 t Garlic, minced
                  1/4 c Flour, all-purpose
                  3 1/3 c Chicken stock
                  1/2 lb Chicken livers, ground

                  Combine the seasoning mix ingredients in a small bowl and set aside.

                  1/2 t salt
                  1 t ground red pepper (cayenne)
                  1 t dried thyme leaves
                  1/2 t white pepper
                  1/2 t dried oregano leaves
                  1/4 t black pepper
                  1/2 t rubbed sage

                  Melt the butter in a large skillet over high heat. Add the spice, gizzards, onions and bell peppers; saute until gizzards are browned, about 5 minutes, stirring occasionly. Reduce heat to medium and add the garlic, seasoning mix and flour; cook until flour is a rich brown color, about 3 minutes, stirring frequently and scraping pan bottom well. Add the stock; bring to a boil over high heat and then simmer about 5 minutes, stirring occasionally. Stir in the livers and continue simmering until gravy has reduced to about 3 cups, about 10 minutes, stirring occasionally.

                  May also use cooked, chopped chicken instead of gizzards and liver. If chicken is used, add chicken after gravy is made and simmer until heated through.

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                  • #10
                    Re: Turkey Gravey Help

                    bumpity bump.

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