Help~ Turkey isn'td dripping any fat! GRAVY?
nauset
15 years ago
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maddielee
15 years agochase_gw
15 years agoRelated Discussions
Do you make good turkey gravy?
Comments (15)OK Boop I'm going to give you my family recipe I use and my disclaimer and warning, I never measure so I will try to get as close as I can but most of the time I follow the rule of start small and keep adding to taste. If you can get 2 cups of drippings, add 1 to 2 cups of chicken stock. Then add the turkey neck and the turkey butt to the pot. Next add poultry seasoning, sage, salt and pepper to taste. Normally I add a bit of poultry seasoning and sage, let it simmer for awhile and then add more to taste. Next add 3 to 4 boiled eggs cut up, about a tablespoon of butter and let the whole thing simmer on low to slightly medium until it finally starts a good rolling boil. During the cooking process, stir every now and then mostly to make sure that it is not sticking in the pan. When you have a good rolling boil, then add a little water to a cup and slowly add a tablespoon, possibly two, depending on how much gravy you wind up making, of flower and stir in the cup until it is smooth. If you add the flour slowly and stir into the water quickly, it won't be lumpy. Once you have a smooth non lumpy flour misture, pour this mixture into the gravy and again cook slowly until it comes to a boil. At this point then begin adding the additional poultry seasoning, sage and salt and pepper to taste and cook until thickened and that's it! It is really easy peasy and if you feel you have to measure the seasonings start with a teaspoon and keep adding until you get to get just the right taste level. If you get really stressed email me and I will give you my home number and I can walk you through it! Gobble gobble!!...See MoreHelp! My "make ahead Turkey gravy" won't thicken
Comments (29)Flour makes gravy thick. Cooling gravy gets very thick too. However, what has been said is that floured gravy that is cooked at a high heat for a long period of time will eventually lose its thickness. The key is that the floured gravy is cooked at a high heat for a long time. Something happens that results in a breakdown of the flour's ability to keep the gravy thick. If you normally don't heat your gravy at a high heat for extended periods of time, you would never encounter this situation. It's similar to the idea that browned flour, such as is used for making a traditional dark roux, doesn't have the thickening power of a lighter colored roux. So boiling a thin, floured gravy may not result in a thicker gravy. Not unless it is boiled enough to actually reduce the liquid quite a bit. "Sauces thickened with starches should be reheated carefully, as they will lose some thickening ability if reheated to a full boil."...See MoreGravy from turkey brast?
Comments (7)I too would rather use canned chicken broth than store bought gravy. I would melt two or three tablespoons butter in a saucepan and to that add a tablespoon or so of minced shallot. Saute until translucent. Add two or three tablespoons flour, stirring constantly cook until golden. Whisk in a can of chicken broth, 1 tablespoon of either sherry or white wine.(in a pinch I use dry vermouth)Salt and pepper to taste and let simmer 5-10 minutes. Add more chicken broth or milk if too thick. I always keep browned flour in a jar to color my gravy. Add a cup of flour to a dry cast iron skillet. On medium heat, watching carefully and stirring often, brown the flour until a light golden brown. Being careful not to walk away and let it scorch. Let cool, put into a container. After cooking like this it will not have the thickening "power" that uncooked flour does, so I use a tablespoon or so basically as a coloring agent....See MoreTurkey Gravy help
Comments (24)I know the OP asked about a turkey gravy mix; but I just have to post this recipe. It is the only one we have used for the past several years, and it is so good - no one can get enough of it. I made my notations to be in Italics. FAMOUS TURKEY GRAVY http://www.favfamilyrecipes.com/turkey-gravy/ This is the old recipe from years ago on the site, 11-6-12. The recipe currently posted on the site is a bit different. We just stick to the old one. Turkey drippings from turkey gravy packet (if included with turkey) 1-3 tsp. Wyler’s chicken bouillon granules I use the BTB pepper, to taste 1 – 2 c. milk be sure to use only 1 cup 2 Tbsp. cornstarch 1/3 c. water Leave drippings in roasting pan or Dutch oven (remember to read above about roasting pans) and carefully place on your largest stovetop burner over medium heat. Remove any grease or fat from turkey drippings with wire mesh strainer or slotted spoon. If a gravy packet is included with your turkey add that to the drippings– if not, no biggie. Whisk up any little browned bits that may have cooked to the roasting pan… these add extra yummy flavor. Bring to a simmer. Sprinkle in bouillon granules (start with 1 tsp and add more later if it needs it) and pepper, to taste, then add milk (depending on how much gravy you want– we like LOTS of gravy so she usually adds about 2 c. of milk). Add more bouillon if needed for flavor. Keep tasting it as you add bouillon until you get the flavor you want. Bring back to a simmer. In a separate, small bowl, combine cornstarch and water. Whisking constantly, slowly add cornstarch mixture a little at a time until thickened. REMEMBER…. make the gravy slightly thinner than what you usually prefer because it will thicken a little as it cools....See Morecoconut_nj
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