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Killer Turkey Gravy 101

If you are like me, gravy is one of the most important components of a GREAT holiday meal.  A turkey dinner without amazing gravy would literally ruin the meal for me.. well maybe not ruin, but pretty close.  If you want to make killer gravy, you have to plan ahead to ensure that 1. You help product good quality drippings from your turkey  2.  You protect the precious drippings from your turkey.

Posted By: Frank Abraham
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Prep Time: 5 | Cook Time: 5 | Ready In: 10
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US Metric

1 block butter

1-3 cans chicken broth (buy a good quality broth or stock if you can)

1 cup flour mixed 2 cups  water (you may need to make more depending on how large your turkey is and how much broth/drippings your bird produces at the end of cooking).

Salt & Pepper to taste

Aloha shoyu - a splash or 2 to add color/taste

Heavy whipping cream - 1/4 cup (optional) - really makes gravy rich!!

Cooking Process:

1.  Cut butter in 8-10 slices and strategically place butter under the skin of the bird ie. under the breasts (at least 4 pieces), along the inside between the thighs.

2.  The Turkey should be placed on a rack in a deep aluminum pan or roaster pan

3.  Pour 1 can of broth into pan.  This keeps the precious drippings from burning and disappearing during the cooking process.  During the first 2 hours of cooking, you should ensure that the liquid does not dry up or disappear...add more water or broth to bottom of pan if necessary.

4.  Cover Turkey while cooking with Aluminum Foil.  When turkey is almost done and if you uncover turkey to brown, be sure to pour drippings  into a big enough pot before you brown your turkey and set aside.

5.  Now you are ready to turn your turkey drippings into gravy.  A lot of people go through the trouble of creating a rue to thicken the gravy.  I dont bother.  You just have to be careful when thickening with flour/water mixture.

6.  Once all of the drippings are in the pot, bring drippings to boil  If you want more gravy, now is the time to add 1-2 additional cans of chicken broth/stock.  I like to add as little additional stock as possible to keep that intense turkey flavor.  The more broth you add at this point will determine how rich the gravy will taste. 

7.  Once the broth reaches near boiling, slowly stir in the flour/water mixture.  You can pour this through a sieve or strainer to prevent lumps.  You should pour the mixture in slowly, while mixint/whisking quickly.  Pour a little at a time ie. in 1/4 cup increments until the desired consistancy is reached.  Once you get the thickness that you want, stop as the gravy may continue to thicken.

8.  Seasoning - Just season with salt and pepper if desired.  I usually add about 1/4 cup of shoyu which helps with the salt and color and 1/4 cup of heavy whipping cream which binds the gravy nicely and gives it a smoother, richer taste/texture.  Some people add more butter...I know we used to but it really is unecessary.  Thats it!  If you took the time to protect the drippings from burning or drying up, the quality of the drippings should take care of the rest! 

** I know our grandparents used to put the giblets and stuff into the gravy...I don't .  If you like that stuff, its your option of course!