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Gravy Making Made Simple

Gravy Making Made Simple



Cooking Instructions

• I make my turkey gravy days ahead using economical turkey wings (which are always available before Thanksgiving) and onions roasted with a little water. To the finished juices I add a shaken up flour/water slurry. I season and freeze the gravy. On Thanksgiving Day I plop it into my Crockpot & I have the most delicious gravy of which the juices of the Thanksgiving turkey can be easily added. I, also, cook two turkeys. The larger one is finished first & cut up on the platter, ready to be eaten. The second is for show in the middle of the table &, of course, for leftovers. (Submitted by Judie S.)

• Brown your roux for gravy, sauces, soups and gumbo in the microwave using equal parts of oil and flour in a non-plastic microwave proof bowl. Start out heating for 7 minutes, then in one minute intervals until the desired color is obtained. This saves so much time over standing over a stove and slowly browning a roux, especially for the darker roux. (Submitted by Gwen E.)

• Use apple cider, with an alcohol content, as half the liquid for the turkey gravy. The apple cider along with turkey broth adds wonderful flavor to the turkey gravy. (Submitted by Betty S.)

• We never had enough gravy for our large family gathering as we cooked one turkey in the oven and deep fried another one. To solve our gravy shortage, I buy three or four packages of turkey wings and bake them a couple of days ahead of time. I save the drippings for the gravy on turkey day and pull the meat off of the wings and freeze it for later use in salads, soups and pot pies. We now have plenty of gravy for the mashed potatoes and turkey sandwiches the next day. (Submitted by Stephen B.)

• For perfectly smooth gravy add flour to a jar w/lid containing at least one to one and a half cups of water. How much flour? About two tablespoons per cup of gravy desired. Shake up the jar until the flour becomes part of the liquid. Pour the flour/liquid into the hot pan of juices and cook as usual on stove top, stirring constantly. Season and stir to keep the gravy moving. Bring to a slow boil and cook at least three minutes until gravy is thickened. Experiment! Deliciously smooth gravy! (Submitted by Peggy R.)

• The best trick I have found in the last few years is to make turkey stock for the gravy and to moisten the dressing. You can pick up some turkey wings or drumsticks a couple of weeks in advance of the holiday, roast them until brown and simmer with vegetables to make stock. This makes all of the difference in the world in the taste of the gravy, as opposed to using chicken stock. (Submitted by Marcia F.)

• When making turkey gravy, after cooking some flour in the drippings, minus most of the fat, I use a broth I make with the giblets, celery, carrots, onion, and poultry seasoning, salt and pepper, and also some of the cooking water from boiling the potatoes, and a little white wine, to make delicious gravy. (Submitted by Patricia R.)

• To skim away excessive fat when making gravy, I will use stale ends of bread by placing them on top of the broth to absorb the fat. (Submitted by Amy H.)

• For the best gravy ever, save the giblets packed in the cavity of the turkey. Discard the liver and put the rest in a medium saucepan with half an onion cut in a few pieces and a celery top (I use the leaves). Add enough cold water to cover. Simmer on the stove while the turkey roasts. When the turkey is done, remove it to a platter. Skim as much grease as possible from the pan juices and add the broth only from the giblets. Thicken as you wish (I use a flour/water slurry). Your gravy will be rich and flavorful. It's never failed! (Submitted by Judith D.)

• I like to make a turkey reduction gravy. I take the turkey drippings, skim off the fat, add 2 cups of low sodium chicken broth and boil for 10 minutes. It makes a nice flavorful gravy. To make it thicker, add 1 tablespoon cornstarch dissolved in 1/4 cup water. Add at the end and stir to thicken. (Submitted by Susan S.)

• Use good-quality packaged chicken broth to make the gravy near the end of the cooking time for the turkey. No need to wait until the turkey is out of the oven to strain the juices to make the gravy at the last minute - with all the other last-minute tasks for dinner. Just reheat before sitting down for less stressful meal prep. (Submitted by Lisa P.)

• I start my gravy when I put the bird in the oven. Giblets go in a saucepan to simmer with a little onion and celery. I use this liquid to baste the bird, but also use my turkey baster to collect pan juices and add to the sauce pan. As the bird comes out of the oven I skim off the fat and make gravy. Sometimes I chop the giblets and add them, sometimes I just discard them. (Submitted by Janey M.)

• Giblet gravy: add giblets, neck and wings into a heavy pan. Add salt, coarse ground black pepper and sage cover with chopped onions and celery, cover all with chardonnay. Simmer 4 hours. Remove bones and skin. Blend mixture set aside. Remove cooked turkey from roaster add flour, deglaze. Add mixture and simmer. Enjoy! (Submitted by Stephen B.)

• For a simple, but delicious, moist turkey, 2 cups of your favorite white wine, and 2 sticks butter into the turkey cavity (if NOT stuffing of course)! Best gravy ever!! (Submitted by Patricia C.)

Add cream of chicken soup to your turkey drippings. Will add flavor and thickness to your gravy. (Submitted by Eileen H.)

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