How do you make turkey gravy?

[XanaDUer]

I got a fresh turkey this year, and need to know how to make a basic turkey gravy. I remember something about mixing flour in cold water and then adding it to something. I usually use the packet that comes in the turkey, but there is not one this year.:(

Any suggestions would be appreciated!

[NMDemDist2]

1. use flour or cornstarch

mix in a little water at a time and stir like mad until you have a smooth mixture (roux), lumpy roux makes lumpy gravy

after you take the turkey out of the roasting pan, skim out any chunky stuff or use cheesecloth to strain the grease

put the roaster (or any flat skillet like pan) on the stove over low heat and slowly add the flour mix stirring constantly salt and pepper to taste. if you want giblet gravy, boil the giblets first and slice them up and add to the gravy as you are stirring madly

the flour mix will thicken up and mix with the turkey grease until it's smooth and yummy. add the flour mix a bit at a time, it will start to thicken and you'll know when you have enough flour mix in there if you add too much just add more water or milk

some folks use chicken bouillon or milk (if you use milk it will have to cook at a lower temp for a longer time) instead of water for more flavor

sounds time consuming but it takes like 5 minutes total to stir in the flour and have it thicken. serve immediately

here's a web recipe site too for more gravy suggestions

http://southernfood.about.com/od/gravyrecipes/r/blbb590.htm

PS you may want to roast a chicken and practice before T Day or use bacon grease and practice

[XanaDUer]

3. Thanks!

I think this is what my mother used to do, but she died quite a while ago and I could not remember.

Happy Thanksgiving! :hi:

[bearfan454]

8. Bacon grease make real good gravy n/t

[cally]

2. I like the practice ahead idea

I tried the make ahead gravy (see thread below) and I flopped. The gravy was sweet :eyes: and lumpy. I'm over 40 and I still need help with this. My Mom always makes it. I'm determined to do it this year. I know how to make it, I just don't succeed.

Basically, you take the pan drippings. Separate most of the fat and put the roasting pan with the separated drippings on the stove. You then mix flour and water and slowly mix that into the drippings. Cook it until it's thick. You then add spices to improve the flavor. Seems simple. :shrug:

[XanaDUer]

4. Thanks.

I tried to make gravy once before-and it was BAD. :hi:

[NMDemDist2]

5. the key is making the roux nice and smooth

and it IS a trick... warm water works best but just practice making roux

the cooking part is easy....

[bearfan454]

6. The roux is the best

It has never failed me.

[bearfan454]

7. Easy turkey gravy

Brown some all purpose flour in a non stick pot.(About 1/2 cup to a cup depending on how much you want to make). Brown it dry. Stir it around but don't let it get burned. When it starts getting brown take it off the heat. This is just to get the floury taste out of it. Add drippings from the turkey(oil). Make a roux out of this. Brown it a little more. It should be runny. Add turkey broth while stirring constantly under a medium to high heat. It will keep thickening so keep adding turkey broth until it is the thickness you want. You can use water if you run out of turkey broth. Add a dash of Kitchen Boquet browning and seasoning mix. A little goes a long way, a teaspoon is plenty. Season your gravy however you like it. I use pepper, garlic powder, and McCormick Spicy Season All. Strain it into the serving dish through a wire strainer to get the lumps out. This method has never failed me.

[Eurobabe]

9. make a turkey roux from the grease

(flour and fat) stir constantly over med-low heat, until the mixture becomes translucent. Then you can add milk or water, this way you don't get lumps. I also like to take the turkey out of the pan, and deglaze with hot gravy.

[Rhiannon12866]

10. I make gravy the way that my mother always did

I take the drippings from the turkey/chicken, put them in a pot, add the water that my potatoes have cooked in, and slowly add a small jar of flour that has been shaken with cold water. I may add more than one, depending on how well it is thickening up. I sometimes add a little powdered bouillon or a few drops of gravy master, for the color. The most important thing is to simmer it long enough for it to thicken sufficiently and to cook off the raw flour taste. Taste it for seasoning. I must try the roux method, sometime, but this is what I learned, so this is how I do it. Happy Thanksgiving and Good luck!:D

[XanaDUer]

11. Thanks everyone!

Here is what I did:

I took some butter and melted it and added some flour and made a roux over medium heat.

Then I took some of the gunk that was in the turkey roasting pan mixed with some broth I made from the turkey guts (not too much drippings, which was weird) and added it a little at a time and then kept stirring it over medium heat until it thickened.

Added a pinch of salt and it was fantastic.

[NMDemDist2]

12. yummmmmmm well done! congrats n/t

[Rhiannon12866]

13. I'm so glad that it worked out for you!

I may try this way, myself, since making gravy is always hit or miss for me. I don't get lumps, but I often have to cook it for awhile to make sure it's thick enough.:-)

[cally]

14. Congrats! I made it too!

I used my suggested method above and it worked. It tasted great.