Time 10m Yield 8 Number Of Ingredients 5 Steps:
Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
Time 10m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place all in a large saucepan and bring to a boil, stirring constantly. (add water or broth if you don’t have a lot of turkey drippings). Reduce heat. Stir more or use a hand blender to make smooth.
Time 4h30m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Remove the center oven rack and preheat oven to 325 degrees F. Remove the giblets and neck from the turkey and rinse. Reserve for the dressing. Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside. Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook’s Note**). Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack. Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook’s Note***.) Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat. Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.
Time 25m Yield 16 Number Of Ingredients 5 Steps:
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes. Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
Time 15m Yield 2 cups. Number Of Ingredients 4 Steps:
Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.
Time 10m Yield 8 Number Of Ingredients 4 Steps:
After removing turkey from pan, pour drippings (turkey juices and fat) into fat separator or glass measuring cup, leaving browned particles in pan. The fat will rise to the top. With spoon, return 2 tablespoons of the fat to the pan. Pour or spoon off and discard any remaining fat drippings. Stir Bisquick into fat in cooking pan. Cook over low heat, stirring constantly and scraping up browned bits, until mixture is smooth and bubbly; remove from heat. Gradually stir in reserved juices plus enough broth or water to equal 1 cup. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in browning sauce if a darker color is desired.
Time 25m Yield 5 Cups of gravy, apprx Number Of Ingredients 9 Steps:
Spoon off all but about 4 tbsp of the fat in the roasting pan. Make sure you leave all the brown bits. Add wine (or some stock if not using wine) the onions, shallots and mushrooms. Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean. Add the stock and continue to cook for about 10 minutes. If you are using giblets put them in for this cooking time. Mix cornstarch with the water. Turn heat to low and stir in the mixed cornstarch. The gravy will start to thicken almost immediately. Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more. Season to taste with salt& pepper.
More about “turkey pan gravy recipes”
Yield Makes 6 servings Number Of Ingredients 16 Steps:
Make turkey: Preheat oven to 400°F with rack in lower third. Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour. Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour. Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F). Make gravy while turkey stands: Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock. Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
