Turkey Gravy

[GotGarlic]

Hey, all. Not sure if this is the right place to post this, but here goes...

I love love love turkey gravy. I came across this recipe, or method, really, for making lots of flavorful gravy. What do you all think, particularly about the flour-toasting technique?

How to make vast amounts of homemade gravy - Slashfood

TIA.

 

[jennyema]

I don't think I'd care for the taste to deeply toasted flour in my gravy. Plus too much time.

Other than that, he makes his gravy the way I do. I already made up some stock over the weekend using a package of wings. I'll simmer the giblets in it and use it with the drippings to make gravy. I made about a gallon last year with 2 turkeys.

 

[Uncle Bob]

Browning flour to make gravy is an old trick. Browned in oil or butter it's called a roux.
Browning the flour in a dry pan (no oil) either on the stove, in the stove or in a microwave will work as well as a thickening agent. IMO it does not taste nearly as good as the roux however.

 

[jennyema]

I don't want my gravy to taste like gumbo!

 

[Uncle Bob]

I don't want my gravy to taste like gumbo!

Browned flour a gumbo does not make.

 

[CharlieD]

I'm trying to watch the video right now. it is pretty annoing. I would have been dome by now. Oh, thanks G-d, it's over.
Where is animal right people when you need them. Feeding poor dog gravy, bad people.

2 cups of flour, thats like more than a galon of gravy in the end, I just do not know if one needs that much gravy.
I've asked here about gravy, I think last year. And recieved few great advizes here. And seence been making gravy on a regular bases, falowinf said advise and it is always great. And there is always pleny.

 

[Jeff G.]

It's OK, but for gravy made from broth I prefer to disolve some corn starch in milk, then stir that into the broth and cook to thicken. It makes a very creamy gravy without the flour overhead.

 

[Katie H]

GG, I make tons of gravy when I cook my turkey. I begin by browning then braising, in homemade chicken stock, 2 pounds of turkey necks. I usually get at least 2 cups of rich broth. I save the necks. They get cooked with the giblets from the turkey, which produces a nice turkey broth. I save the water from my russet potatoes, too.

Finally, when I cook my turkey I drape it with several layers of butter and wine soaked cheesecloth. After I remove the cheesecloth, which is nice and brown and filled with "yummies" I put it into the potato water so the flavor and browned bits come out.

Now, it's time to make gravy. From the roasting pan I strain the drippings and defat it. Once it's defatted, I return it to the pan and stir in some flour and stir until the mixture begins to bubble and starts to thicken. At this point I add the broth from the turkey necks and as much of the giblet water and infused potato water as I need.

I easily get close to a gallon of rich, brown turkey gravy. Even from a small turkey.

 

[jennyema]

GG, I make tons of gravy when I cook my turkey. I begin by browning then braising, in homemade chicken stock, 2 pounds of turkey necks. I usually get at least 2 cups of rich broth. I save the necks. They get cooked with the giblets from the turkey, which produces a nice turkey broth. I save the water from my russet potatoes, too.

Finally, when I cook my turkey I drape it with several layers of butter and wine soaked cheesecloth. After I remove the cheesecloth, which is nice and brown and filled with "yummies" I put it into the potato water so the flavor and browned bits come out.

Now, it's time to make gravy. From the roasting pan I strain the drippings and defat it. Once it's defatted, I return it to the pan and stir in some flour and stir until the mixture begins to bubble and starts to thicken. At this point I add the broth from the turkey necks and as much of the giblet water and infused potato water as I need.

I easily get close to a gallon of rich, brown turkey gravy. Even from a small turkey.

That's basically what I do, too, without the cheesecloth or the potato water (might try that trick though!). I use wings and not necks because necks are harder for me to find.

 

[GotGarlic]

GG, I make tons of gravy when I cook my turkey. I begin by browning then braising, in homemade chicken stock, 2 pounds of turkey necks. I usually get at least 2 cups of rich broth. I save the necks. They get cooked with the giblets from the turkey, which produces a nice turkey broth. I save the water from my russet potatoes, too.

Finally, when I cook my turkey I drape it with several layers of butter and wine soaked cheesecloth. After I remove the cheesecloth, which is nice and brown and filled with "yummies" I put it into the potato water so the flavor and browned bits come out.

Now, it's time to make gravy. From the roasting pan I strain the drippings and defat it. Once it's defatted, I return it to the pan and stir in some flour and stir until the mixture begins to bubble and starts to thicken. At this point I add the broth from the turkey necks and as much of the giblet water and infused potato water as I need.

I easily get close to a gallon of rich, brown turkey gravy. Even from a small turkey.

Sounds fabulous Thanks, Katie.

 

[suziquzie]

I am alone in my gravy boat in my house.

DH likes it, he doesn't smother/ I on the other hand am usually asked by his truely.... would you like potatoes with your gravy??? Quite frankly no. Leave me alone with my gravy!!!

Anyway, I think the flour toasted really makes it taste less floury, and is worth the extra 10 min.

 

[Caine]

I don't want my gravy to taste like gumbo!

Then, don't put filé powder in it!

 

[Loprraine]

"several layers of butter and wine soaked cheesecloth."

Wring that out over the turkey and I'll be happy!!!!

My Mom often toasted her flour as Uncle Bob suggested.

 

[thesongthatilike]

I need to get in on this thread. I've never made giblet gravy and don't really care for it, but DH does. I remember giblet gravy having hardboiled egg in it.
Can someone give me directions for it please?