Turkey Gravy

John Gaughan said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
and some water. It turned out like turkey broth, not gravy.

This may be a dumb question but did you give it time to reduce?

I also would have used Chicken Stock rather than water...

Quoted message said:

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes.

If you pick up the correct edition of Cook's Illustrated there's a great article on how to make
gravy without using meat (only using onions - carrots - and celery)... It's easy, quick and will
taste infinitely better on your mashed potatoes than that canned swill...

~john!

--
Say hello to the rug's topography...It holds quite a lot of interest with your face down on it...

John Gaughan said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
and some water. It turned out like turkey broth, not gravy.

Anyway, what did I do wrong, and what should I do tomorrow when I cook our next turkey (currently
brining)? If it helps I still have the necks and giblets from both turkeys. I heard that some
recipes use them for flavor, even if you don't use them for chunky gravy.

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes. I need *real* gravy for turkey. Any ideas?

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗ [email hidden]

Yeesh!!!

Here is how _I_ make turkey gravy! :-)

I buy 2 packages of gizzards and 2 packages of necks. (turkey of course)

I take the gizzards and chop them, then add several celery stalks, an onion or two, some garlic
powder, fresh sage, fresh thyme, fresh rosemary and mince the herbs fine with a chefs knife.

I toss all of that into a stock pot and fill about 2/3 with water.

Let simmer on the stove for about 3 hours.

Remove the necks and put aside to cool, and remove most of the stock broth until you just have a
slurry in the bottom with the gizzards and veggies and herbs.

I then take a braun hand blender and puree that mess. :-)

Add the stock back, debone the necks and put that shredded meat back into the gravy.

Bring up to a rolling boil and add just enough arrowroot slurry to thicken to the desired
consistancy.

When the roast turkey is done, drain off all the drippings into a fat separator pitcher. When the
fat settles at the top, add that roasted juice to the gravy.

Add salt and pepper to taste.

QED and it _always_ turns out so well, my guests take some home and I always make too much. So
did mom. <G>

K.

--

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In article said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down the
drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings and
some water. It turned out like turkey broth, not gravy.

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes. I need *real* gravy for turkey. Any ideas?

You add some flour to the bottom of the pan and make a roux by letting it cook for a bit. Add
chicken juice, when it comes to a boil that is how thick it will be. If it is not thick enough
add some flour to some cool chicken juice (not the warm stuff in the pan or you WILL have LuMpS).
Add some and let it come to a boil. Add the thickener in small amounts till you get the thickness
you desire.

The water you used thinned it and took away from the flavor.

--

Charles The significant problems we face cannot be solved at the same level of thinking we were at
when we created them. Albert Einstein

John Gaughan said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
and some water. It turned out like turkey broth, not gravy.

Anyway, what did I do wrong, and what should I do tomorrow when I cook our next turkey (currently
brining)? If it helps I still have the necks and giblets from both turkeys. I heard that some
recipes use them for flavor, even if you don't use them for chunky gravy.

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes. I need *real* gravy for turkey. Any ideas?

First of all, take the bird out of the oven and remove it from the cooking pan so that it can sit
for a while before carving. Potatoes should be well on their way to being cooked. I pour the juices
into a large measuring cup and let it sit for a minutes until all the good stuff is at the bottom
and the grease at the top. I ass some wine to the roasting pan to deglaze. Scrape off all those
little dark bits in the pan. That is where you get a lot of flavour and colour. Gently pour off most
of the fat and return the pan juices to the pan. Sprinkle a bit of flour over the liquid in the pan
and stir in. Turn on the heat and stir watching the consistency. If it starts to thicken up too much
add some potato water. Test for flavour and season accordingly. Seasoning should be done at the end
because if you season it to taste and then reduce it the seasoning will be intensified.

"John Gaughan" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
and some water. It turned out like turkey broth, not gravy.

Anyway, what did I do wrong, and what should I do tomorrow when I cook our next turkey (currently
brining)? If it helps I still have the necks and giblets from both turkeys. I heard that some
recipes use them for flavor, even if you don't use them for chunky gravy.

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes. I need *real* gravy for turkey. Any ideas?

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗ [email hidden]

My secret is to use some flour and either cool water or cool stock shaken up in a jar or some other
container. Heat the broth and reduce if necessary, then start adding this flour/stock mixture (I
usually have quite a bit of broth) until I get the consistency I desire. Season to taste. Never get
lumps this way.

I use the other methods described here when making gravy when there's only a small amount of
drippings.

John Gaughan said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down the
drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings and
some water. It turned out like turkey broth, not gravy.

Anyway, what did I do wrong, and what should I do tomorrow when I cook our next turkey (currently
brining)? If it helps I still have the necks and giblets from both turkeys. I heard that some
recipes use them for flavor, even if you don't use them for chunky gravy.

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes. I need *real* gravy for turkey. Any ideas?

Here's the way I cook the turkey, John, when I want a lot of gravy...

Cook the turkey in a covered roaster. Add water...so that you have about an inch of water...or kinda
gage it so that when you pour the water/broth into your serving container, you'll have the amount of
gravy that you need. In other words, add enough water so's you'll have about 2 cups of gravy when
you get done.

Then add the ingredients to give it flavor while you cook...anything that you like. Carrots, onions,
salt, pepper, gizzard, neck, etc. Then simply let the turkey roast 'till done...and take the cover
off near the end to brown it.

Take the turkey out...put the roaster on the stove. Bring the liquid to a boil. In the meantime, mix
about 2 heaping tablespoons of corn starch in a cup. Add HOT water to the corn starch...just enough
to turn all that into a liquid...usually about a 1/4 cup or so.

While lightly boiling, add a little of the mixture at a time...and stir. Make sure the liquid keeps
lightly boiling. Keep adding the mixture...you may hafta make more...until its to the consistency
that you want.

DON'T add any liquid for more volume that isn't turkey...unless you don't like the taste of turkey.
Chicken broth, beer, wine, etc...even more water at this stage...are ALL no-no's. You won't get the
pure taste of turkey if you add something that ISN'T turkey...although you'll get a unique taste
that may be very nice. But turkey broth and anything else simply isn't turkey gravy.

Walah...you've got turkey gravy...and no lumps.

Now pour the gravy into your favorite serving container. I never separate the fat from the
gravy...but that's up to you. I don't go for healthy...I go for flavor!

Good luck.

Have a nice week...

Trent

Cat...the OTHER white meat!

"John Gaughan" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
and some water. It turned out like turkey broth, not gravy.

Anyway, what did I do wrong, and what should I do tomorrow when I cook our next turkey (currently
brining)? If it helps I still have the necks and giblets from both turkeys. I heard that some
recipes use them for flavor, even if you don't use them for chunky gravy.

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes. I need *real* gravy for turkey. Any ideas?

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗ [email hidden]

I must say I disagree with the cook book instructions. To make gravy from any roasted meat I would
recommend the following:

1. Remove the meat from the pan.
2. Place the roasting pan over some burners and degalze the pan with water or wine or stock or
any other liquid you like.
3. Use a defatting cup and seperate the fat from the disolved browned bits of food from the pan
and liquid.
4. If possible make a light colored roux from the fat using the following formula 1 Tbs fat to 1
Tbs flour for each cup of liquid. At this stage some herbs and/or spices can be added to the
roux to cook a little.
5. Add the liquid to the roux and stir like heck till smoth.
6. Simmer and adjust the seasoning.

IMHO That's all there is to it.

Dimitri

John Gaughan said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest.

That's ridiculous. Must have been one of those health-food cookbooks or something.

I use everything that's in the bottom of the pan after I remove the turkey. Just put the whole pan
on the burner (or scrape everything out of the pan into a large skillet, and preferably add a little
water or broth to the roasting pan to help loosen up any recalcitrant brown bits and then scrape
that into the skillet also) and then add flour and cook the flour a little, then start adding broth
until you get the quantity and thickness you desire. I often add more flour as I go along (shaken
with water so it won't make lumps), adjusting the thickness. Season with salt to taste and you
should have a great gravy. I don't worry about the various lumps caused by the browned bits and so
on, just gives the gravy character.

I think the best gravy is made right in the roasting pan because none of the good browned bits are
lost. My mother and my grandmother always made it that way. Only way to go. I got at least 2 quarts
of gravy this year and it was dark brown and rich tasting without adding any adulterations such as
Kitchen Bouquet, which I'm sorry to say my cousin uses - I think she caught that disease from her
husband's family - she sure didn't get it from her mother.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Thank you all for your suggestions. I added a little bit of water and the necks and giblets to the
roasting pan, adding a little bit of water near the end.

I made a roux from a little bit of the drippings and flour. I then added the rest of the drippings,
some neck meat, removed the giblets (yuck), and brought to a boil. Meanwhile I deglazed the roasting
pan with a tiny bit of water (didn't want too much water in the gravy) and dumped that in with the
roux. After boiling about 15-20 minutes it was thicker, but not perfect. Anyway, it tastes great and
certainly is good enough for this attempt. Next time I will probably add a little more flour.

--
John Gaughan
johngaughan.netjohngaughan.netOpen ↗
[email hidden]

John Gaughan <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
and some water. It turned out like turkey broth, not gravy.

Anyway, what did I do wrong, and what should I do tomorrow when I cook our next turkey (currently
brining)? If it helps I still have the necks and giblets from both turkeys. I heard that some
recipes use them for flavor, even if you don't use them for chunky gravy.

Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
potatoes. I need *real* gravy for turkey. Any ideas?

This is what I do with both turkey and chickens, but DH likes a LOT of meat in his gravy - and I
make a lot of gravy. I roast thighs, backs and necks (with garlic powder and onion powder) in a
roasting pan with about an inch and a half of water in it -about half-way covering the meat, 350F
for an hour (or more), until meat is done. Remove meat from bones, chop bones, return bones to pan,
add more water if necessary, and roast an additional couple, three hours at 300, covered (or in
crock pot,overnight). Remove bones. Reduce the broth if you need to. I remove excess fat, but not
all of it. (At this point you can freeze the stock for later use.) Heat broth until just boiling.
Stir in flour that has been dissolved in cold water - a thickish, soupy paste - very carefully while
whisking the gravy, so as not to form lumps. Gravy will thicken. If not thick enough after 5-7
minutes of simmering, add more flour mix. Season to taste - I use black pepper, granulated garlic
powder, granulated onion powder and a little dried thyme (not too much of any of these!). Add
chopped meat back to gravy, if desired, and heat through.

If roasting a whole turkey, I do the same, but use less starter meat, and use the broth off the
turkey to extend the gravy.

Good luck, -L.

What we did for Thanksgiving was "giblet gravy".

We were going by a family recipe, rather than one in a book, so much of it was without details on
amounts. But basically, you boil giblets in a pan of water, letting the flavor get in there.
Afterwards, you add flour and pan drippings, simmering here and there, until the gravy is as thick
as you like.'

I think we could have added abit more pan drippings, but after spending a night in the
refridgerator, the gravy was abit thicker than the first day.

levelwave said:

This may be a dumb question but did you give it time to reduce?

I reduced it for about 15-20 minutes and realized it was going to take a very long time, so I quit.

Quoted message said:

I also would have used Chicken Stock rather than water...

I was going to, but I ran out earlier.

--
John Gaughan
johngaughan.netjohngaughan.netOpen ↗
[email hidden]

levelwave wrote:
:: John Gaughan wrote:
::
::: Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
::: the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
::: scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
::: mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
::: and some water. It turned out like turkey broth, not gravy.
::
::
:: This may be a dumb question but did you give it time to reduce?
::
:: I also would have used Chicken Stock rather than water...
::
::
::: Last week the turkey was great but I had to resort to canned gravy usually reserved for mashed
::: potatoes.
::
::
:: If you pick up the correct edition of Cook's Illustrated there's a great article on how to make
:: gravy without using meat (only using onions - carrots - and celery)... It's easy, quick and will
:: taste infinitely better on your mashed potatoes than that canned swill...
::
:: ~john!

We made that gravy the day after Thanksgiving....it was great! I will be using that again.

levelwave said:

John Gaughan said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest. If I
scraped the bottom of the pan, I think I had 1/4 cup total including chunks. I blundered ahead,
mixing some of the junk from the pan with flour, and then mixing with the rest of the drippings
and some water. It turned out like turkey broth, not gravy.

This may be a dumb question but did you give it time to reduce?

I also would have used Chicken Stock rather than water...

I always make broth from the neck, giblets, and any large globs of fat removed from the turkey prior
to roasting. The pot sits on the back of the stove simmering all day and I use it to moisten my
stuffing and then when the gravy is made. Whatever is left I freeze for later when I make turkey
noodle soup from the carcass. Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Hark! I heard Kate Connally <[email hidden]> say:

Quoted message said:

John Gaughan wrote:

Quoted message said:

Quoted message said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest.

That's ridiculous. Must have been one of those health-food cookbooks or something.

I was going to post my gravy method, but Kate pretty much beat me to it. However, instead of water,
I use turkey broth (from cooking the gizzard and neck in water) or if that's not enough, chicken
broth that I've saved and frozen during the months of October/November.

<snip>

Quoted message said:

I think the best gravy is made right in the roasting pan because none of the good browned bits
are lost.

Total agreement! The info John found said to keep 1/4 C. of fat, but that's not where the flavor is
-- it's in the stuff in the pan...

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

John Gaughan said:

Thank you all for your suggestions. I added a little bit of water and the necks and giblets to the
roasting pan, adding a little bit of water near the end.

The next time, John, try to gauge the amount of gravy you want a little better. It'll take
some practice.

But yer better off letting too much water reduce...than you are adding water at the end if you have
too little. Any water added at the end is simply that...water. It has no flavor...and will take away
from the real flavor that you've created so far.

Quoted message said:

I made a roux from a little bit of the drippings and flour. I then added the rest of the
drippings, some neck meat, removed the giblets (yuck), and brought to a boil. Meanwhile I deglazed
the roasting pan with a tiny bit of water (didn't want too much water in the gravy) and dumped
that in with the roux. After boiling about 15-20 minutes it was thicker, but not perfect. Anyway,
it tastes great and certainly is good enough for this attempt. Next time I will probably add a
little more flour.

That should do it. If not thick enough, don't be afraid to add more.

As I stated, I don't use flour...I use corn starch. I tried both over the years...and I prefer the
mild taste and the way corn starch works. But many people use flour...with good results.

Anyway, looks like you've got a good start. Congratulations!!

Have a nice week...

Trent

Cat...the OTHER white meat!

John Gaughan said:

Thank you all for your suggestions. I added a little bit of water and the necks and giblets to the
roasting pan, adding a little bit of water near the end.

I made a roux from a little bit of the drippings and flour. I then added the rest of the
drippings, some neck meat, removed the giblets (yuck), and brought to a boil. Meanwhile I deglazed
the roasting pan with a tiny bit of water (didn't want too much water in the gravy) and dumped
that in with the roux. After boiling about 15-20 minutes it was thicker, but not perfect. Anyway,
it tastes great and certainly is good enough for this attempt. Next time I will probably add a
little more flour.

You can always add more flour (mixed with cold water and well shaken or stirred to prevent lumps)
if the gravy needs to be thicker. Just be sure to simmer it at least 10 minutes afterward to cook
the flour.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Quoted message said:

John Gaughan <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went down
the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the rest.

?? Are you sure it didn't say to skim off all *but* 1/4 cup of fat? The essence of gravy is the
brown bits on the bottom of the pan, together with *some* fat. Stir it around around, scraping the
browned bits off the bottom, add a few tablespoons of flour, stir *that* around for a while to cook
the roux. When the roux is cooked (3-4 minutes) add water or broth of choice. Gravy is just a
variation of 'white sauce.' Fat + starch + liquid. You could add diced giblets to the initial, pre-
flour stirring around, or use them and maybe the neck to make a broth to use as the liquid. White
sauce proportions are (roughly) 1 Tblsp fat, 1Tblsp flour, 1 cup liquid for thin sauce.. Double fat
and flour for 'medium'; Triple for 'thick'. So 1/4 cup "drippings", 1/4 cup flour, and 2 cups of
liquid would make a medium-thick sauce. Or gravy.

j.j. said:

Hark! I heard Kate Connally <[email hidden]> say:

Quoted message said:

John Gaughan wrote:

Quoted message said:

Quoted message said:

Last Thursday I tried making gravy for the first time. It was an abysmal failure that went
down the drain. The cookbook I looked in said to skim off 1/4 cup of the fat and pitch the
rest.

That's ridiculous. Must have been one of those health-food cookbooks or something.

I was going to post my gravy method, but Kate pretty much beat me to it. However, instead of
water, I use turkey broth (from cooking the gizzard and neck in water)

Hmmm? I thought I said broth. I always use broth from the neck and giblets as mentioned in another
post. I would never use just water. I only use cold water (a small amount) to mix with the flour to
add for additional thickening if necessary.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]