How do I make the gravy for the turkey or is there another nice sauce?!


Question: 1) Once the turkey is cooked, you remove it from the pan and there's tons of juices and fat from the turkey left over. 2)Transfer those juices to a sauce pan and add water (about the same amount of water as their is juices).
3) Bring to a low boil.
4) Mix cornstarch with water in a separate container and slowly add this to the boiling water and turkey juices. This thickens the gravy and just add it until it's reached your desired thickness.
5) Add salt and pepper to taste.

And that's GRAVY yummy


Answers: 1) Once the turkey is cooked, you remove it from the pan and there's tons of juices and fat from the turkey left over. 2)Transfer those juices to a sauce pan and add water (about the same amount of water as their is juices).
3) Bring to a low boil.
4) Mix cornstarch with water in a separate container and slowly add this to the boiling water and turkey juices. This thickens the gravy and just add it until it's reached your desired thickness.
5) Add salt and pepper to taste.

And that's GRAVY yummy

Well it kinda depends on how you cook it.
If I cook it in the oven I will usually deglaze the pan with some red wine. Add garlic and onion. Then I will make a roux(butter and flour together until light brown. And then add the two together. And you can add more flour to make it thicker.

Old-Fashioned Country-Style Turkey Gravy

Take the giblets out of the turkey, unwrap them and put them in a 2 qt saucepan. Fill the pan with water and let it simmer for several hours, while the turkey roasts.

After the turkey is removed from the oven, move it to a platter. Place your roasting pan on the stove and pour in the giblet broth. (I feed the giblets to the cats but some people cut them up & add them to the gravy.) Leave everything in the pan from the baking EXCEPT the turkey and any bones that fell out.

Turn the burner under the roaster to medium-high. Add about 1/2 tbsp poultry seasoning and 1 tsp salt, and 1/2 tsp black pepper. Let the liquid into the pan come to a boil.

Put 1 cup of cold milk and 1/2 cup of flour in a shaker. (more flour if you like a really thick gravy). Shake the heck out of it. Do this over the sink and hold the shaker tight.

Pour the liquid into the roasting pan. Turn the heat to high and stir constantly with a large whisk until the gravy starts to thicken. Turn the heat back to medium-high.

Taste for seasoning, adjust as needed. While stirring, scrape up any bits of meat that are clinging to the pan. If they bother you, either take them out with a slotted spoon, or put them in the blender with a little gravy and blend, then add to the pan. We leave them in. Continue to cook the gravy over Med-high heat. Stir frequently.

When the gravy has thickened as much as you like, turn off the burner, remove from heat and serve.

This may seem like a lot of fuss but after you've done it once or twice it's really easy.

Best of luck!!

You can make a simple "brown gravy" to go with the turkey by putting the broth from when you cooked the turkey on a cooking surface and bring to a boil. While waiting for it to boil mix water and flour together in about a 3 to 2 ratio (3 parts water to 2 parts flour). After the broth has come to a boil slowly add the flour mixture in while stirring constantly until thickened. Amounts of the flour mixture depend on how much broth you have to start out with so add it gradually and the more it cooks the thicker it will get. Salt and pepper to taste or add any other spices desired.

Douglas is very close. Half way through teh cooking, add chopped carrots, onions, and celery. Remove bird when cooked. Remove some of the "grease" and than add a heaping tablespoon of tomato paste. Cooked until golden. Add your flour and proceed. If you have chicken broth on hand, add slowly to a thicken mass with few lumps. When u have the desire amount, strain out veggies, discard, season to taste like salt and pepper and fresh sage, and serve. A slurry of cornstarch and wine may be added to a runny gravy but it must be boiling first. G.L.





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