janet-in-nc
Well-known member
Trying a stuffed and rolled turkey breast just for 2 so would like to have some ample gravy.
Thanks for any T and T.
Thanks for any T and T.
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There must be a thread for make ahead turkey gravy. Anyone have a good recipe? I am
- Thread starter janet-in-nc
- Start date
janet-in-nc
Well-known member
By the way, I bought 4 large turkey wings as a starter
melissa-dallas
Well-known member
Gravy
Roast your wing. Save the fat that cooks off it and keep pan to deglaze. Simmer your browned and roasted wing with celery and a little piece of onion. Use some of your wing stock to deglaze pan and add to stock. You need two tbsp of flour and fat for each cup of broth. Add butter to turkey fat if you don’t have enough. Make a well browned roux, add broth and simmer until thickened. I’d make it a little thick so I could add pan juices from the turkey breast when I reheated. the gravy.
Roast your wing. Save the fat that cooks off it and keep pan to deglaze. Simmer your browned and roasted wing with celery and a little piece of onion. Use some of your wing stock to deglaze pan and add to stock. You need two tbsp of flour and fat for each cup of broth. Add butter to turkey fat if you don’t have enough. Make a well browned roux, add broth and simmer until thickened. I’d make it a little thick so I could add pan juices from the turkey breast when I reheated. the gravy.
lana-in-fl
Well-known member
Rec: Chef John's make ahead turkey gravy
DD uses this. I did it last year and loved it.
INGREDIENTS:
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (optional)
3 tablespoons butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
3. Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
4. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
5. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
6. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
7. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
So pretty much what Melissa said. smileys/smile.gif
It was hard not to nibble at the nicely roasted wings, though.
DD uses this. I did it last year and loved it.
INGREDIENTS:
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (optional)
3 tablespoons butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
3. Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
4. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
5. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
6. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
7. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
So pretty much what Melissa said. smileys/smile.gif
It was hard not to nibble at the nicely roasted wings, though.
Here you go: The Way of CathyZ (she also uses Wondra flour)
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=244977
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=244977
I think Melissa covered pretty much what I do.
I usually have a big ole 24# bird but a smaller one this year. Since I stuff the bird the drippings and the deglazing of the pan has a good bit of sage and celery flavor so I don't add the veggies. I let the flour cook well with the turkey drippings so it is a nice brown gravy.
I usually have a big ole 24# bird but a smaller one this year. Since I stuff the bird the drippings and the deglazing of the pan has a good bit of sage and celery flavor so I don't add the veggies. I let the flour cook well with the turkey drippings so it is a nice brown gravy.
janet-in-nc
Well-known member
Thanks everyone, I'll give it a try.
G
Guest
Guest
Maybe I can help Janet
This is more a "method" than a recipe. I absolutely LOVE good, flavorful gravy and this is what I suggest for you:
You already have 4 wings. I would go looking for some pork bones for more flavor. Then I would put in a roasting pan with veggies: a couple big carrots (no need to peel) cut in hunks, 2 onions peeled and cut in half, a couple cloves of peeled garlic, a stalk of celery cut in hunks. Drizzle a bit of olive oil on it all and roast in the oven at 350 until the veggies are browned- maybe an hour but I never time it so just watch it. Turn the veggies and wings/bones once during roasting. Then dump everything into a big pot, add a bay leaf, pepper, maybe a Tbsp of dried thyme and enough canned or boxed chicken broth (low sodium if you can) to cover the ingredients. Simmer covered for a couple hours. Then scoop out the bones/turkey/bay leaf and simmer again with no lid to reduce the liquid some until it tastes really flavorful to you. Cool down and get the fat off- either put in the fridge until you can take the fat off the top or if you have a fat skimmer use that. Now you have excellent broth for your gravy. If it isn't flavorful enough, add a heaping tsp or so of "Better than Boullion" either chicken or turkey flavor. It deepens the flavor but adds salt.
Two possible methods here:
Gravy with Wondra Flour: Put about a cup of broth into a smallish bowl and add Wondra while whisking until you have a paste. Now start adding more broth to it. Remember you want gravy consistency, not soup so as you whisk, give it time to thicken up. Pour that back into the pot and whisk in. Add more Wondra/broth using the above method until you have the right final amount wanted. Then cook a bit longer on low heat to get the flour taste out of it. Season and use.
Gravy using conventional AP flour: Start with a roux of equal parts butter and flour. I would say around 4 Tbsp each. Melt the butter until it starts sizzling. Add flour and whisk like crazy. Cook for just a couple minutes to get the flour taste out. Then start adding broth while whisking until you have the right amount wanted. If you don't have enough gravy, start again with some butter and flour in another pan the same way you just did- add some broth, whisk and then add to the first pot, whisking like mad so you don't get lumps. Season and use your beautiful gravy!
This is more a "method" than a recipe. I absolutely LOVE good, flavorful gravy and this is what I suggest for you:
You already have 4 wings. I would go looking for some pork bones for more flavor. Then I would put in a roasting pan with veggies: a couple big carrots (no need to peel) cut in hunks, 2 onions peeled and cut in half, a couple cloves of peeled garlic, a stalk of celery cut in hunks. Drizzle a bit of olive oil on it all and roast in the oven at 350 until the veggies are browned- maybe an hour but I never time it so just watch it. Turn the veggies and wings/bones once during roasting. Then dump everything into a big pot, add a bay leaf, pepper, maybe a Tbsp of dried thyme and enough canned or boxed chicken broth (low sodium if you can) to cover the ingredients. Simmer covered for a couple hours. Then scoop out the bones/turkey/bay leaf and simmer again with no lid to reduce the liquid some until it tastes really flavorful to you. Cool down and get the fat off- either put in the fridge until you can take the fat off the top or if you have a fat skimmer use that. Now you have excellent broth for your gravy. If it isn't flavorful enough, add a heaping tsp or so of "Better than Boullion" either chicken or turkey flavor. It deepens the flavor but adds salt.
Two possible methods here:
Gravy with Wondra Flour: Put about a cup of broth into a smallish bowl and add Wondra while whisking until you have a paste. Now start adding more broth to it. Remember you want gravy consistency, not soup so as you whisk, give it time to thicken up. Pour that back into the pot and whisk in. Add more Wondra/broth using the above method until you have the right final amount wanted. Then cook a bit longer on low heat to get the flour taste out of it. Season and use.
Gravy using conventional AP flour: Start with a roux of equal parts butter and flour. I would say around 4 Tbsp each. Melt the butter until it starts sizzling. Add flour and whisk like crazy. Cook for just a couple minutes to get the flour taste out. Then start adding broth while whisking until you have the right amount wanted. If you don't have enough gravy, start again with some butter and flour in another pan the same way you just did- add some broth, whisk and then add to the first pot, whisking like mad so you don't get lumps. Season and use your beautiful gravy!
janet-in-nc
Well-known member
Thanks Cathy, I think of you every time I make your mothers pork roast with kraut.
I will follow your instructions and report. Happy Thanksgiving. My first not roasting a whole turkey an making gravy my usual way.
I will follow your instructions and report. Happy Thanksgiving. My first not roasting a whole turkey an making gravy my usual way.
G
Guest
Guest
You will do great Janet! And I am honored that you think of me.