Wednesday, September 1, 2010

renee's best roast turkey gravy

Homemade turkey gravy is the best and pretty simple , below are the 2 basic ways of making gravy from turkey drippings, the first is to use corn starch, the second one uses flour. Both start with your delicious turkey drippings. Sometimes you may have  more drippings than you need for the amount of gravy you want to make, for each cup of gravy you want to make you need 2 tablespoons of drippings.  The following is to make 2 cups of gravy so you can double it depending on how much gravy you need!!

While your turkey is roasting make your turkey stock for your gravy.

8 cup(s) water
3 large carrots, cut into large chunks
3 large stalks celery, cut into large chunks
2 medium onions, cut into chucks
1 small garlic clove
2 whole bay leaves
1 sprig rosemary
1 steam sage
Giblets and neck from turkey, DO NOT USE THE LIVER
Salt & WHITE Pepper to taste

In 8-quart stockpot or sauce pot, place water, carrots, celery, onions, and bay leaves. Cover until it boils then add giblets, neck, and 1/2 TSP. Reduce heat to medium and simmer uncovered for about an hour. Strain stock into large bowl, discarding vegetables, neck and giblets. You can refrigerate stock for up to 3 days or freeze for 3 months!

Making Gravy with Corn Starch

Place 2 TBS of the drippings in the pan. Dissolve 2 TBS of corn starch in the minimum amount of turkey stock needed to make a thin paste roughly 1/4 C. Pour into pan with drippings and use a wire whisk to blend into the drippings. Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add 1 3/4 C turkey stock and 1/4 C good quality heavy cream to the pan and 1 TBS white wine. Alternate stirring and adding liquid, maintaining the consistency you want, for about 5 minutes.  you will end up with about 2 cups of gravy. Season with salt, white pepper!! ENJOY!!

Gravy with Flour

Place 2 TBS of the drippings in the pan and stir in 1 to 2 TBS of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly. Slowly add back some of the previously removed drippings. In addition, add 1 3/4 C stock and 1/4 C good quality heavy cream to the gravy and 1 TBS white wine. Season the gravy with salt, white pepper!! ENJOY!!

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