TURKEY CREAM GRAVY RECIPES

CREAMY TURKEY GRAVY RECIPE: HOW TO MAKE IT

Creamy Turkey Gravy Recipe: How to Make It image

With my easy recipe, even someone who has never made homemade gravy before can be assured of success. —Phyllis Schmalz, Kansas City, Kansas.

Provided by Taste of Home

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2-1/3 cups.

Number Of Ingredients 6

Ingredients

2 tablespoons cornstarch
2 tablespoons turkey drippings
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/4 cup whole milk

Steps:

In a small saucepan, mix cornstarch, drippings, salt and pepper until smooth. Gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Nutrition Facts : Calories 38 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 234mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

ROAST TURKEY WITH CREAM GRAVY RECIPE | EPICURIOUS

Roast Turkey with Cream Gravy Recipe | Epicurious image

When it comes to the Thanksgiving centerpiece, most people aren't looking for a lot of bells and whistles—they simply crave a big, juicy bird with golden skin. This recipe delivers. Cream gives the gravy, which is equally straightforward to prepare, a velvety lushness that your guests won't soon forget.

Provided by Andrea Albin

Total Time 4 hr

Cook Time 35 min

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
2 1/2 cups water, divided
About 4 cups hot turkey giblet stock
Melted unsalted butter if necessary
5 tablespoons all-purpose flour
3/4 cup heavy cream
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen string; a 2-quart measuring cup or a fat separator

Steps:

Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour.
Preheat oven to 450°F with rack in lower third.
Add 1 cup water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 1 3/4 to 2 hours total.
Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 1 1/2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices. Add enough turkey giblet stock to pan juices to bring total to 5 cups.
Put 5 tablespoons reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.
Serve turkey with gravy.
Lagier Meredith Mount Veeder Napa Valley Syrah '06

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