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There's nothing quite like homemade gravy. This one is no exception, it's rich and absolutely delicious. It takes a little while to make, but the results are really worth it.
4 people made this
- 450g giblets, neck and clipped wing tips from turkey
- 2 carrots, roughly chopped
- 1 stick celery, roughly chopped
- 1.5 litres water
- 500ml chicken stock
- 350ml turkey drippings from roasted turkey
- 4 tablespoons plain flour
- 2 tablespoons tomato puree
- 2 tablespoons redcurrant jelly
- salt and ground black pepper to taste
MethodPrep:15min ›Cook:3hr20min ›Ready in:3hr35min
- While the turkey is roasting, place the giblets, turkey neck and clipped turkey wing tips into a large saucepan with the carrots, celery, water and chicken stock. Bring to the boil over medium heat, skim off any foam that forms on the top, reduce heat to low and simmer the stock for 3 hours. Strain the stock, skim off the fat and set aside. There should be about 1 litre of stock.
- Skim off and discard all but 4 tablespoons of the fat from the drippings in the roasting tin and place the roasting tin over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato puree; bring to the boil, simmer for 5 minutes, then whisk in the redcurrant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.
This recipe assumes that the turkey will produce about 350ml of drippings after skimming. Actual amount may vary.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
As the author of this recipe, I would like to point out that the stated 5 cup yield is a bit of a stretch. To ensure the full flavour is achieved it might be wise to not overly dilute. If possible use chicken stock rather than water should you decide to do so. Any extra liquid above what the recipe calls for should be added in small quantities. Taste as you go. I hope you like it. Enjoy!-13 Sep 2010
This took a long time to make but it was so worth it. I made this for thanksgiving and it was a hit. I added shallots to the mix which made it less sweet. Very rich flavor and a darker gravy which is delish in my opinion.-30 Nov 2010
The Best Turkey Gravy Recipe
Why It Works
- Soy sauce enhances the meatiness of turkey, giving the gravy an umami flavor boost.
- Browning the turkey trimmings in fat enhances their flavor.
- Using just enough flour to thicken the gravy, without making it stodgy, is key.
This simple recipe uses the trimmings from your turkey and a dash of umami-rich soy sauce to enhance the stock, forming a gravy that's intensely savory, with a texture that coats your turkey and mashed potatoes but doesn't feel heavy or starchy. Need a way to keep it hot? Read about our favorite ways to keep gravy warm without hogging a burner.
I do this every Thanksgiving except I brown the turkey parts in the oven until very dark brown to make the stock a darker color.
Simply wonderful! Used it as the base for gravy for Thanksgiving, and used the rest the following day as soup with leftover turkey in it. Delicious!
YUM! This made the *best* gravy. Instead of wings (which I couldn't find at the store), I used 4 turkey drumsticks. Will definitely be my go-to recipe for stock.
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Top gravy recipes to try
1. Prosecco gravy
2. Sticky port gravy
3. Onion gravy
4. Make-ahead madeira gravy
Watch our video on how to make the easiest ever red wine gravy:
Enjoyed these recipe tips? Check out more essential roast info…
Try these top tips out in our selection of gravy recipes. What’s your favourite gravy recipe? Leave a comment below….
Our Favorite Turkey Gravy Recipe
Looking for a foolproof way to prepare turkey gravy at home? Check out our recipe.
This simple gravy uses all those building blocks we discussed before, including turkey drippings, creamy butter, and your preferred flour or flour substitute. It also works in some stock, fresh sage, fresh thyme, and of course, salt and pepper.
That’s really all you need to make some smother-worthy turkey gravy, and the technique is just as simple. Start by heating your stock in a saucepan until simmering. In a sauté pan, melt together the drippings and butter. Whisk in flour, and continue whisking for 5 minutes to thicken. Add the butter mixture to the saucepan, and whisk for another 5 minutes, until thick and creamy.
At this point, you will whisk in your herbs, salt and pepper. Feel free to get creative and give your gravy some oomph with flavorings like wine, porcini mushrooms, or even shallots and onion.
For more, check out this quick little instruction video from ButcherBox Head Chef Yankel Polak:
How do I make gravy using pan drippings?
Pan drippings are a flavorful option for making a homemade gravy from scratch. In order to use the pan drippings you’ll need to carefully remove them from the hot pan and strain off any fat or gristle. The easiest way to do this is to pour the liquid through a fine mesh strainer into measuring cup so you can easily see how much dripping liquid you have.
VARIATION: You can also thicken your pan drippings using a cornstarch slurry directly into the pan rather than using the traditional gravy making method. This works well when there are a lot of pan drippings from a roast and the gravy is made while the pan drippings are still very hot, straight from the oven. Skim off any fat or gristle, then spoon out 1/4 cup of the pan drippings into a small bowl. Whisk in 2 tablespoons of cornstarch (for approximately 2 cups of drippings), and then pour this slurry back into the pan. Whisk well until gravy thickens.
Preheat oven to 180°C (160°C fan-forced). Thoroughly pat turkey dry with paper towel. Stuff turkey cavity with half the carrots, onions and celery. Tie turkey legs together with kitchen string. Place remaining carrots, onions and celery in a large flameproof roasting pan. Place turkey on a rack in the pan.
In a small saucepan over low heat, melt butter with Worcestershire sauce. Remove from heat. Brush some butter mixture all over turkey. Cover the pan with foil. Roast turkey for 1¼ hours. Uncover and baste turkey with more butter mixture. Roast, uncovered, basting with butter mixture every 20 mins, for 1¼-1½ hours or until an instant-read thermometer reads 75°C when inserted into thickest part of the turkey breast.
Transfer turkey to a carving board (don’t clean out roasting pan) and rest for 20 mins before carving.
Meanwhile, to make gravy, carefully pour liquid from the roasting pan into a small measuring cup. Set aside for 5 mins to allow fat to rise above juices. Spoon off fat, reserving pan juices.
Heat roasting pan over medium-high heat. Add reserved pan juices and stock. Bring to a simmer, stirring to scrape up brown bits. Strain and discard solids.
In a medium heavy saucepan over medium-high heat, swirl butter to melt. Add flour. Cook, stirring, for 2 mins. Whisk in stock mixture. Bring to a simmer. Simmer for 5 mins or until gravy thickens slightly. Season.
Turkey Gravy Recipe
Well many people would take sides in that discussion based on however their family has always made it. Below is a fabulous, more gourmet turkey gravy. It’s a never fail recipe and can be made even when you aren’t baking a turkey because you simply start with chicken or turkey stock.
The gravy recipe I grew up with wasn’t so fancy. I have added my own family’s “recipe” in the notes below.
This recipe for making turkey gravy from favored stock is absolutely delicious. But many people simply add the water from boiling potatoes (when you are making mashed potatoes) to the pan drippings (add the same amount called for in the stock recipe). That’s the gravy I grew up with and I think it results in delicious gravy too. So take your pick – make old fashioned gravy using potato water, or kick it up a notch with wine and chicken stock.
Either way, you will end up with perfectly delicious gravy, ready to top you next turkey dinner.
Tips for Gravy, Plus 5 Easy Turkey Gravy Recipes( 1 Votes)
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A smooth, velvety homemade gravy is the perfect finishing touch for your holiday turkey. Not to mention your favorite mashed potatoes, stuffing, and so much more! Whether you're looking to make gravy with pan drippings from your turkey, or you want a simple something you can make ahead of time, these easy turkey gravy recipes are sure to please. Flavorful additions like white wine, portobello mushrooms, and bacon will make for gravy that's anything but boring. Or, why not start with our recipe for Classic Pan Gravy and then experiment with your own tastes? You may never buy jarred or packaged gravy again once you see how easy and delicious homemade gravy can be.
Tips for Luscious & Lump-Free Gravy:
1. Don't forget to skim the excess fat from the pan drippings. This is the clear, oily liquid that rises to the top.
2. Whisk flour as it cooks for at least two minutes to remove any starchiness from the gravy.
3. Warming the broth or liquid you're using before adding it to the flour mixture will help prevent lumps.
4. Always be sure to season with salt to taste.
5. If you do end up with lumps, you can strain your gravy through a colander or mesh strainer.
Test Kitchen Secrets:
1. If a recipe calls for you to skim off the fat from the pan drippings, and you do not have the amount that the recipe calls for, then add enough vegetable oil or melted butter to make up for the difference.
2. Add a drop or two of browning and seasoning liquid (like Kitchen Bouquet or Maggie) to the gravy to give it a richer, more traditional, color.
3. Add ingredients like chopped mushrooms or onions to your gravy after you thicken it. That way, if your gravy is lumpy, you can strain the lumps out without straining out the chopped additions that you desire.
Foolproof Turkey Gravy
This easy gravy comes together in just two steps, and because it doesn't require pan drippings, it's a great make-ahead. Not only is it simple, it's a delicious topping for your holiday turkey.
Portobello Mushroom Gravy
When plain gravy isn't good enough, go for this gravy that has the bonus of chopped sauteed portobello mushrooms. Our easy Portobello Mushroom Gravy is definitely no ordinary gravy.
Bacon Turkey Gravy
These days, bacon is so popular, and for good reason. Your holiday guests will love this flavorful Bacon Turkey Gravy, and they'll be surprised by your twist on traditional holiday gravy.
Creamy Tarragon Gravy
Usually gravy is just "there," but not this one. Uh uh! With its distinctive flavor of tarragon, our easy Creamy Tarragon Gravy gives plain roast turkey the flavor lift it needs to make it spectacular.
White Wine Gravy
When you want a gravy with a touch of elegance, go with this easy White Wine Gravy. A drizzle of this gravy will make any meal seem special.
Ultimate Jerk Turkey + Simple Gluten Free Gravy.
“Chris we want ah Jerk Turkey recipe.. tired of boring oven roasted turkey” That was the DM I received on Twitter a couple weeks back.. even before I was thinking about doing this Christmas Special. I’m not a huge fan of turkey as I find the meat boring, especially when you think about the cost of it and the time it takes to get good results. My goal with this recipe is to show you how simple it is to make a tasty jerk oven roasted turkey, using a ‘cheap’ turkey and in much less time than the traditional method used for roasting turkey.
1 turkey (abt 12 lbs)
2 stalks celery
5-6 parsley stalks (optional)
2 scotch bonnet pepper
1 medium onion
5-7 cloves garlic
10 sprigs thyme
1/4 cup parsley
1/4 cup light soy sauce
1/2 cup citrus juice (I used fresh clementines)
1/3 cup olive oil
1 tablespoon salt
1-2 tablespoon brown sugar
4 slices ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon allspice (aka ground pimento)
Gluten Free Turkey Gravy
– 3 cups chicken stock (gluten free)
– pan drippings (there was about a cup)
– 2 sprigs thyme (chopped)
– 1 tablespoon parsley (chopped)
– 1 tablespoon corn starch (potato or rice will also work)
– 2-3 tablespoon water
* adjust salt and black pepper if necessary
IMPORTANT! If doing this gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the soy sauce and chicken stock.
You may have to watch the video below to fully understand how to spatch-cock the turkey. Basically you have to remove the entire back bone, then press down on the breast to crack the bone so it sits flat (I usually make a cut on the inner part of the breast-bone to help achieve the flatness I require). I also trimmed off the wing tips. please save the back bone, wing tips and if the neck is included with the bird. Please note that I used a ‘utility’ turkey from Walmart. it’s pretty much the cheapest bird available as I wanted to show you that you DON’t need an expensive turkey (works great with more pricey birds as well). Be sure to choose one that not freezer burned, no blemishes and looks overall decent. Be sure to trim off excess fat and skin.
By removing the back bone (spatch cock) it will help the turkey cook MUCH faster in the oven as we’ll have more cooking surface. Give all the ingredients (for the marinade) a rough chop and place it all in your food processor or blender. Please pulse until you have a sort of chunky marinade. Wash your hands immediately after with soap and water after handling the scotch bonnet pepper – same for if you apply the marinade with your hands as I did.
Basically all you have to do now is massage the jerk marinade all over the bird. If you wanted you can also work it below the skin. Then cover and allow to marinate overnight or at least 4 hours. Before I placed the marinated turkey on the roasting tray I was using, I created a bed with chopped carrots, celery and some parsley. This way the turkey had some space below it to allow the heat to do it’s thing. I would also recommend that you line your roasting tray with tin foil or it will take some WORK to clean it after.
I then placed the pieces of clementines I juiced earlier for the marinade as well as the back bone and wing tips (for some reason the package didn’t have the turkey neck) on the roasting tray. As your oven comes up to 35 F, cover the roasting tray with tin foil (loosely over the breast so it doesn’t stick as it roast).
Place the marinated (covered) turkey into the oven (middle rack) and cook for an hour. After an hour remove and baste with the juices. Be VERY careful when removing it from the oven as it will generate a lot of juices and combined with the weight of the bird, it could potentially spill on you.
After another hour in the oven it’s time to remove once again baste it. The remove 90 % of the juices which formed, along with the back, neck and wing tips. Now back into the oven UNCOVERED!
Place the juices along with the back/neck/wing tips in a sauce pan, along with the chicken stock and bring to a boil. Then reduce to a simmer and allow to reduce by about 1/2. It’s then time to strain this and place back on the burner. Go in with the chopped thyme and parsley.. then thicken this gravy. Since we’re doing this gluten free, add the corn starch to the water (cold) and whisk. then into the pot with the gravy. Whisk, taste for salt (adjust) and thicken to your preference. Add a bit more corn starch if needed (you may also use potato or rice starch).
By now the turkey can come out of the oven fully cooked. By having it go the last 40-45 minutes uncovered, it will develop a wonderful color and really heighten the ‘jerk’ flavors. The cooking time will vary a bit according to the size of your turkey, plus your oven may give different results than mine. basically you want the thickest part of the turkey read 165 F on a meat thermometer. (Total cook time was 2 hrs 45 mins for me)
We achieved a few things with the jerk turkey. We took a cheap turkey and evenhanded it with the jerk marinade and at the same time we cooked it much faster than if you were roasting a whole bird.
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