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Classic Turkey Gravy

Classic Turkey Gravy
Classic Turkey Gravy is a sauce that serves 8. One portion of this dish contains around 19g of protein, 8g of fat, and a total of 180 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up turkey drippings from your roasting pan, neck and giblets from your turkey, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours. If you like this recipe, you might also like recipes such as Classic Turkey Gravy, Classic Turkey Gravy, and Roast Turkey with Classic Pan Gravy.

Instructions

1
When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat.
Ingredients you will need
ButterButter
Whole TurkeyWhole Turkey
BrothBroth
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Sauce PanSauce Pan
OvenOven
2
Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes.
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Turkey NecksTurkey Necks
OnionOnion
3
Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
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BrothBroth
Bay LeavesBay Leaves
Whole TurkeyWhole Turkey
4
When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup.
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Whole TurkeyWhole Turkey
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Cutting BoardCutting Board
Frying PanFrying Pan
5
Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.)
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BrothBroth
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Roasting PanRoasting Pan
Wooden SpoonWooden Spoon
6
Add the bits and liquid to the degreasing cup.
1
Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
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All Purpose FlourAll Purpose Flour
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
2
Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low.
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BrothBroth
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WhiskWhisk
3
Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes.
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GravyGravy
MeatMeat
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WhiskWhisk
4
Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
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Worcestershire SauceWorcestershire Sauce
Flavored ButterFlavored Butter
Salt And PepperSalt And Pepper
5
Start with cold heavy cream and mix on high speed.
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Heavy CreamHeavy Cream
6
After about 3 minutes, you'll have whipped cream; continue mixing.
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Whipped CreamWhipped Cream
7
After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
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ButterButter
WrapWrap
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CheeseclothCheesecloth
8
Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
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Flavored ButterFlavored Butter
WrapWrap
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Baking PaperBaking Paper
9
Pumpkin
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PumpkinPumpkin
10
Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
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Pumpkin Pie SpicePumpkin Pie Spice
Orange ZestOrange Zest
PumpkinPumpkin
ButterButter
SugarSugar
SaltSalt
11
Spiced Cranberry
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CranberriesCranberries
12
Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
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CinnamonCinnamon
CranberriesCranberries
Lemon ZestLemon Zest
ButterButter
CloveClove
SugarSugar
WaterWater
SaltSalt
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Food ProcessorFood Processor
13
Bourbon-Raisin
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BourbonBourbon
RaisinsRaisins
14
Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
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BourbonBourbon
RaisinsRaisins
ButterButter
ChivesChives
SaltSalt
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Food ProcessorFood Processor
MicrowaveMicrowave
15
Sage Brown Butter
Ingredients you will need
ButterButter
SageSage
16
Melt 1 stick butter over medium heat and cook until browned.
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ButterButter
17
Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop.
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SageSage
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Paper TowelsPaper Towels
18
Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.
Ingredients you will need
ButterButter
SageSage
SaltSalt
DifficultyExpert
Ready In3 hrs
Servings8
Health Score4
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