HOW TO MAKE TURKEY GRAVY RECIPES

Name: Foolproof Turkey Gravy
Prep time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 1/4 cup turkey drippings (fat and juices from roasted turkey); 1/4 cup Gold Medal™ all-purpose flour; 2 cups liquid (juices from roasted turkey, broth, water); 1/2 teaspoon salt, or less, if using turkey drippings; 1/2 teaspoon pepper

FOOLPROOF TURKEY GRAVY RECIPE - BETTYCROCKER.COM

Foolproof Turkey Gravy Recipe - BettyCrocker.com image

There are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings. You’ll be delighted with the smooth, flavorful results. This is a recipe you’ll return to every year, so be prepared to become the designated “gravy maker” at all your holiday gatherings. You'll get rave reviews, but don’t let anyone know how easy it really is to make turkey graving from drippings; it may sound complicated, but with Betty's foolproof recipe you'll be able to add another turkey feather to your apron.

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 5

Ingredients

1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal™ all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
1/2 teaspoon salt, or less, if using turkey drippings
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 40 , CarbohydrateContent 2 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 2 Tablespoons, SodiumContent 200 mg

GRAVY RECIPES - BBC GOOD FOOD

Gravy recipes - BBC Good Food image

Make one of our simple gravy recipes to take your roast dinner to the next level. Make a rich red wine gravy, a meaty classic or a flavourful veggie version.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "how to make turkey gravy recipes"

CHRISTMAS GRAVY RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 114 calories per serving

GET AHEAD 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on top. 3. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender. 4. Remove the tray from the oven and transfer to a low heat on the hob. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes. 5. Gradually stir in the flour, then pour in 2 litres of boiling kettle water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally. 6. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. ON THE DAY 1. If frozen, take the gravy out to defrost when your turkey goes into the oven. 2. When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. 3. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours. 4. Once your gravy is piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.

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BRINED BARBECUED TURKEY WITH A RICH GRAVY - DELICIOUS ...

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From deliciousmagazine.co.uk
Total Time 3 hours 15 minutes
Calories 335kcals per serving

To make a simple yet gorgeous gravy, lift the turkey out of the tray onto a large plate/platter. Set the tray of vegetables and roasting juices over a low heat. Sprinkle in the plain flour and stir well, cooking gently, for 1-2 minutes. Crush the onions and carrots with the back of a spoon and scrape up any dark sticky patches on the bottom of the tin. Add the red wine along with enough really tasty chicken or beef stock to give you a good consistency. Bring the gravy to a simmer, stirring regularly until it begins to thicken. Pass the gravy, along with all the veg, through a fine sieve into a clean saucepan, pressing out all the flavour with the back of the spoon or a ladle as you go. Set the pan over a low heat and add the red wine vinegar and redcurrant jelly. Season to taste with salt and pepper and stir well.

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This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Breakfast, Brunch
Calories 337 calories per serving

In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking it into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

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CHRISTMAS GRAVY RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

GET AHEAD 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on top. 3. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender. 4. Remove the tray from the oven and transfer to a low heat on the hob. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes. 5. Gradually stir in the flour, then pour in 2 litres of boiling kettle water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally. 6. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. ON THE DAY 1. If frozen, take the gravy out to defrost when your turkey goes into the oven. 2. When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. 3. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours. 4. Once your gravy is piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.

See details

BRINED BARBECUED TURKEY WITH A RICH GRAVY - DELICIOUS. MAGAZINE

To make a simple yet gorgeous gravy, lift the turkey out of the tray onto a large plate/platter. Set the tray of vegetables and roasting juices over a low heat. Sprinkle in the plain flour and stir well, cooking gently, for 1-2 minutes. Crush the onions and carrots with the back of a spoon and scrape up any dark sticky patches on the bottom of the tin. Add the red wine along with enough really tasty chicken or beef stock to give you a good consistency. Bring the gravy to a simmer, stirring regularly until it begins to thicken. Pass the gravy, along with all the veg, through a fine sieve into a clean saucepan, pressing out all the flavour with the back of the spoon or a ladle as you go. Set the pan over a low heat and add the red wine vinegar and redcurrant jelly. Season to taste with salt and pepper and stir well.

See details

BISCUITS AND SAUSAGE GRAVY RECIPE: HOW TO MAKE IT

In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking it into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

See details

FOOLPROOF TURKEY GRAVY RECIPE - BETTYCROCKER.COM

There are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings. You’ll be delighted with the smooth, flavorful results. This is a recipe you’ll return to every year, so be prepared to become the designated “gravy maker” at all your holiday gatherings. You'll get rave reviews, but don’t let anyone know how easy it really is to make turkey graving from drippings; it may sound complicated, but with Betty's foolproof recipe you'll be able to add another turkey feather to your apron.
From bettycrocker.com
Reviews 4.5
Total Time 10 minutes
Calories 40 per serving

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.

See details

GRAVY RECIPES - BBC GOOD FOOD

Make one of our simple gravy recipes to take your roast dinner to the next level. Make a rich red wine gravy, a meaty classic or a flavourful veggie version.
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See details

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See details

BRINED BARBECUED TURKEY WITH A RICH GRAVY - DELICIOUS ...

To make a simple yet gorgeous gravy, lift the turkey out of the tray onto a large plate/platter. Set the tray of vegetables and roasting juices over a low heat. Sprinkle in the plain flour and stir well, cooking gently, for 1-2 minutes. Crush the onions and carrots with the back of a spoon and scrape up any dark sticky patches on the bottom of the tin. Add the red wine along with enough really tasty chicken or beef stock to give you a good consistency. Bring the gravy to a simmer, stirring regularly until it begins to thicken. Pass the gravy, along with all the veg, through a fine sieve into a clean saucepan, pressing out all the flavour with the back of the spoon or a ladle as you go. Set the pan over a low heat and add the red wine vinegar and redcurrant jelly. Season to taste with salt and pepper and stir well.

See details

BISCUITS AND SAUSAGE GRAVY RECIPE: HOW TO MAKE IT

In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking it into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

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CHEF JOHN'S ROAST TURKEY AND GRAVY - ALLRECIPES

We will continue to make this recipe for turkey and gravy for now on! MAKE AHEAD: We make the turkey the day/night before Thanksgiving, carve up the birds, and put the slices in two separate aluminum trays (white meat vs. dark meat). I usually make extra turkey …
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