Trouble in Paradise
vjcjenn1
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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how do you make you tday gravy
First timer!
Re: how do you make you tday gravy
My recipe:
I'm lazy like that...
Put the giblets/neck/etc in a small saucepan, cover with water, bring to a boil, then let simmer as long as the turkey is roasting.
After the turkey's done, remove the turkey from the roasting pan. Put the roasting pan on your stovetop, covering two burners, and turn the burners on to medium.
Using a whisk, stir up the drippings in the pan, scraping up the bits.
Add a little chicken broth. Turn the heat down and let it simmer for a few minutes.
Remove the giblets from the saucepan. Toss the neck and heart, which are too tough. Mince the rest into tiny pieces. Add to gravy mixture.
Whisk together 2tbsp flour and about a cup and a half of chicken broth. Add slowly to your gravy mixture, whisking to blend. Turn up the heat on both burners and allow the mixture to come to a boil. The gravy will thicken appreciably. Adjust the thickness you want by adding either more flour mixture or more plain old broth. Keep stirring constantly to prevent burning/sticking.
Salt and pepper to taste.
Updated September 2012.
I don't make gravy...not a fan.
Psst...did you mean to click on "What's Cooking"? I mean, we can help you, but it might lead to Gravygate.
I do something similar to this, except I omit the giblets part. I use the dripping, add chicken stock and I use a special gravy flour. The flour just makes it less likely to lump.
I make it similar to LHC. Though I have to lie to my husband and tell him there are no giblets in there. He loves it as long as he believes that there are not giblets in there. He knows I'm lying to him but doesn't care. I tell him just don't come in the kitchen until I'm done with the gravy lol.
LMAO at Gravygate. Would it be similar to the bacon debacle? I seem to remember that when I was lurking.
Ditto.
I may try adding giblets this year. GET CRAZY!
Open packet of vegetarian gravy, add to water, heat and stir. Ta-da!
Last year I panicked because neither of us knew how to make the real stuff, so I had my mom do it. I should probably learn for this year.
I think she came to the right place. Gravy isn't healthy and does not contain rare ingredients and is dangerously close to cream of crap soup. That does not fit "What's Cooking's" high standards.
OP, I usually make my mom do it. I'm not good at it and neither is MIL, so its her job
It depends on what I feel like doing. I usually attempt something and keep a couple envelopes of backup fake gravy on hand just in case. Thankfully, it's been about three years since I ruined gravy.
Anyway, I do one of two things.
Version one: deglaze the roasting pan with vermouth. Sautee onions and mushrooms in there with some butter. Sprinkle over a tbsp or two of flour and stirring constantly, cook until flour is golden brown. Slowly add chicken broth while stirring. Cook until thickened.
Version two: Skip the vermouth, onion, and mushroom business, only add butter if there aren't sufficient drippings then proceed as above.
Click me, click me!
I reckon this will be my 32nd Thanksgiving turkey. I make my gravy with a roux, and I make really good gravy.
After the turkey's done, pour most but not all the fat out of the pan and discard the fat but reserve the rest of the liquid (use a separator if you have one or just use the turkey baster to suck if the fat and discard it).
Turn the heat on under the pan until the drippings just start to sizzle, then add an amount of flour equal to the amount of fat in the pan. Stir the flour into the fat until all the fat is absorbed (adding more flour or fat if need be).
Then add cold water to the pan (it's hard to give volumes since it's all based on how much fat and flour you use) but maybe an inch or so. If the gravy ends up too thick, add more COLD water. If it's too watery, boil it down. Season to taste. I just use salt and pepper, but I usually brine my turkey, so the drippings have lots of flavor already.
I strain before serving because I like my gravy smooth, but my kids like the little bits of fond in theirs, so they prefer I not strain. When they cook the turkey, they can serve their gravy au naturel.
Good luck with your gravy. I could drink it as a beverage.
I did mean to go to what's cooking, but didn't want to admit it right away because I like the answers I got here...hi everyone!!! Thank you!!!
I use the drippings from the bird. Put them in a pan, bring to a slight boil. I then mix some flour and water, (getting lumps out). Slowly add that to drippings. Stirring constantly.
My mom's a caterer, and she also told me that to get away from the 'floury' taste, you can use cornstarch and water. I've tried that, and it works.
I do that with the drippings from any roasts/chicken that I make, also.
My family wishes I'd make gravy more often...
Good luck!