I'm looking for a good recipe for gravy to pour on my christmas turkey. Any ideas, guys?!
The Best (Do-Ahead) Turkey Gravy
1 tablespoon vegetable oil
2 turkey wings (about 1 1/2 pounds, separated at the joints)
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalks celery, each cut into 4 pieces
1 clove garlic, sliced in half
1/2 cup dry white wine (my preference is Chardonnay)
3 1/2 cups chicken broth (or two 14 1/2 ounce cans)
1/4 teaspoon dried thyme
1/2 cup all-purpose flour
3 cups water
In deep 12 inch skillet, heat oil over medium-high heat until hot.
Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
Transfer turkey and vegetables to a large bowl.
Add wine to skillet, and stir until browned bits are loosened.
Return turkey and veggies to skillet.
Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
Reduce heat to medium-low; simmer, uncovered, 45 minutes.
Strain into an 8-cup measure or a large bowl; discard solids.
Let broth stand a few seconds until fat separates from meat juice.
Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
Gravy can be reheated in microwave prior to serving.
http://www.recipezaar.com/42402
Answers: this one???????
The Best (Do-Ahead) Turkey Gravy
1 tablespoon vegetable oil
2 turkey wings (about 1 1/2 pounds, separated at the joints)
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalks celery, each cut into 4 pieces
1 clove garlic, sliced in half
1/2 cup dry white wine (my preference is Chardonnay)
3 1/2 cups chicken broth (or two 14 1/2 ounce cans)
1/4 teaspoon dried thyme
1/2 cup all-purpose flour
3 cups water
In deep 12 inch skillet, heat oil over medium-high heat until hot.
Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
Transfer turkey and vegetables to a large bowl.
Add wine to skillet, and stir until browned bits are loosened.
Return turkey and veggies to skillet.
Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
Reduce heat to medium-low; simmer, uncovered, 45 minutes.
Strain into an 8-cup measure or a large bowl; discard solids.
Let broth stand a few seconds until fat separates from meat juice.
Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
Gravy can be reheated in microwave prior to serving.
http://www.recipezaar.com/42402
I don't know, but I think some sites I found could help.
See the sites on my Sources..... Good Luck!! = )
http://allrecipes.com/Recipe/Savory-Turk...
we buy our turkeys they are wild from the Johnley Turkey Reserve. They sell 1 pound buckets of Carpenter's Old-Fashioned Gravy, which is TO DIE FOR! Try googling it. It's expensive $50/bucket!, but WORTH IT!
2 (8-ounce) packages cranberries, fresh or frozen
1 orange-the juice, zest cut into strips
1/2 cup sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.
Instead of refrigerating pour over sliced turkey while warm.
I don't know if you are looking for something out there, but for a good "just like mom made" gravy, this is what I do. I will say a lot of it is based on what tastes good to you, and there really isn't any set measurements...as it all depends on how much liquid your turkey has produced and how much gravy you are making.
Make sure to baste your turkey as its cooking, so that there are juices at the bottom of the pan, as this is what makes it taste so good. Whatever is in/on your turkey will add to the flavour. When your turkey is done, remove it to a platter to rest, as well as any veggies that have roasted with it. Take your roasting pan, still full of juices, and put it over a burner (or two depending on how big your pan is) set to medium.
Add a cup or two of water or chicken stock (any liquid really that sounds good to you) and use a spoon or whisk to deglace the pan (means to use a liquid to get all the brown bits off the bottom, this is what gives it browner colour and flavour, don't worry too much about it not being smooth at this point.) You can really use as much liquid as you want, though the more liquid you use the more you dilute any natural juices the turkey has produced so make sure to take a small taste.
Using flour or cornstarch, stick a couple tablespoons into a small bowl or cup, and add enough cold water to make a smooth slightly liquidy paste. Adding straight flour to the gravy is a sure way to get lumps. Add this in small amount, whisking briskly (if some lumps form don't worry, just keep whisking) and let simmer...this will make it thicken. How thick you want your gravy is up to you, and will dictate how much flour/cornstarch you add. Always give it a chance to simmer for at least a few minutes before adding more, you will also want to let it simmer after to cook out any raw flour taste (which is why you add small amounts). At this point you will want to salt it, and add pepper if you desire. When its reached the consistency you desire, strain using a mesh strainer into a container for a nice, smooth, delicious gravy.
I promise this sounds a lot more complicated than it really is, this is how all the women I grew up with did.
artsygirl has given you good instructions. Gravy is actually very simple. I don't know about that recipe with all the vegetables and stuff in it... that hardly seems like "gravy" to me.