How to Cook Blue Ribbon Turkey Gravy
Find the recipe here: The Most Delicious Traditional Holiday Turkey
Serve Over: Turkey & Mashed Potatoes @ your Holiday Feast
Prep Time: 5 min
Cook Time: 15-20 min
Yield: Enough gravy for 8-10 people, and leftovers from your Holiday Feast
1. Once turkey is finished roasting and you have transferred it to a serving dish, but keeping it warm, assess what you have in the bottom of the roasting pan. If you have a few tbsp of chicken fat floating on the top of the drippings, you have enough and do not need to add butter. If there isn’t enough, add butter to make up the difference.
2. On a medium-low heat (because the drippings and pan is extremely hot already), add red wine, and using large spoon or wooden spoon, scrape the bottom of the roasting pan until everything is loosened from the bottom of the pan and dissolving nicely into drippings and wine. (This is provided things aren’t ‘VERY’ burnt at the bottom of the roasting pan – If they are, you will need to use a new pan, but save all the drippings and crunchy bits that aren’t burnt)
* Tip: The brown, crunchy bits in the bottom of the pan is where most of the flavor of your gravy will come from. They are your friends!
* Tip: This is called ‘deglazing’, and wine assists in this process.
* Tip: Use an oven mit or towel to hold the side of the pan since it is scalding hot, so it doesn’t move around while you are scraping and stirring. It is awkward on your stovetop, as your roasting pan will probably take up 2 burners (front and back).
3. If you don’t have at least 1 1/2 cups of turkey drippings, make up the difference with chicken broth, and add mushrooms.
4. Constantly stirring, cook mushrooms until they are completely softened and cooked through.
5. In a mason jar (or whisk in a bowl), shake the flour and about 1 1/2 cups of chicken broth or water (chicken broth is more flavorful, of course) until there are no lumps.
6. Add the freshly shaken flour/broth (or flour/water) mixture to the pan, stirring constantly.
* Tip: At this point, you may want to turn down the burner temperature if the pan’s contents are bubbling too hard.
7. Constantly stirring, take your gravy to a boil and cook for another few minutes after to make sure there is no floury taste left.
* Tip: The flour is the thickener of the gravy, and it reaches it’s full thickening power after the mixture has boiled. If the gravy is not thick enough to your liking, add a bit more flour and water to the jar and repeat process until desired thickness is achieved.
* Tip: If the gravy as dark in color as you like, add 3-4 drops of gravy browning. This has no flavor, it is strictly for aesthetics.
8. Adjust salt and pepper to taste, and pour into a gravy boat.
9. Serve over your Amazing Turkey and Fabulous Mashed Potatoes & Enjoy!
* Tip: We store our leftover gravy in a mason jar as well. It is easy access and fits in the fridge better than a Tupperware might with all of the awesome leftovers you will have to find room for.
This recipe is tried and true….I learned this from my mother, and her from her mother! I don’t know how far back it goes!
I hope you enjoy this recipe as you are preparing for Thanksgiving with Cooking With Kimberly! Until next time…
Kimberly Edwards 😀
P.S. Look like a Pro with this handy gravy boat. It is the cheapest, good quality, best looking 8 oz gravy boat I could find for you (only $3.05)…And if you order soon, You’ll have it in time for Thanksgiving! Check it out here:
[tags]gravy, Turkey gravy, Thanksgiving, Thanksgiving recipe, sauce, holiday, turkey, gravy boat[/tags]
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