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Started By
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What is your turkey gravy recipe?
Posted on 11/21/17 at 10:14 am
Posted on 11/21/17 at 10:14 am
Do you use the innards to make your gravy? If so, how do you do it?
Me, I'll boil the turkey neck and whatever I have left of my celery stalk in some water in a pot and let it boil for an hour to make a stock. If I'm smoking a turkey, I put it in a pan after internal temp is about 155 and put butter all over it and inside the cavity and wrap the pan and turkey in foil. When the turkey is done, I'll use the butter / drippings in the pan to make a roux with flour. I'll usually get it to almost gumbo roux color. Next I saute a half an onion in the roux to help cool it down. Then add the roux to the boiling stock and let that go.
It's basically a gumbo gravy (save the arguments for the other thread)...It's good but I'd like to try something different some time.
Me, I'll boil the turkey neck and whatever I have left of my celery stalk in some water in a pot and let it boil for an hour to make a stock. If I'm smoking a turkey, I put it in a pan after internal temp is about 155 and put butter all over it and inside the cavity and wrap the pan and turkey in foil. When the turkey is done, I'll use the butter / drippings in the pan to make a roux with flour. I'll usually get it to almost gumbo roux color. Next I saute a half an onion in the roux to help cool it down. Then add the roux to the boiling stock and let that go.
It's basically a gumbo gravy (save the arguments for the other thread)...It's good but I'd like to try something different some time.
4
Posted on 11/21/17 at 11:12 am to SUB
Basically that. Boil the giblets and add that water along with some turkey or chicken stock to a roux made with the fat off the turkey. Shred the neck meat and chop up the giblets and add to the gravy too.
Posted on 11/21/17 at 12:27 pm to TH03
I'm not a huge fan of giblets. Does it make the gravy too "irony"?
Posted on 11/21/17 at 12:37 pm to SUB
This has been handy the last couple years:
Posted on 11/21/17 at 2:20 pm to SUB
Not a big fan of the giblets here either. I buy extra turkey necks and make a good bit of gravy as my wife and daughters love it.
Season the necks with a little salt, black pepper, lil sage, and or a poultry seasoning. Roast in the oven about 350 degrees until browned. About hour and a half. Put in a saucepan and cover with water by an inch or two, add whole peppercorns, small onion quartered, celery leaves and 3 ribs(or the butt end). Bring to a very light boil and simmer until meat falls off the bones of the necks. Using a rigorous boil will make the stock cloudy and funky looking. The roasting part is very important. This makes for a richer flavored gravy. When meat falls off, remove from fire, remove necks from the stock and set aside to cool a bit. Strain the liquid with a fine mesh strainer, throw away the solids.
Pour stock back into saucepan and set aside. Debone as much meat from the necks and add to the stock. I use a stick blender to process or pulverize the meat and mix into the stock. If you don't have a stick blender a food processor will work but don't use too much of the stock to process. This helps thicken the gravy and gives it a great flavor. Season a bit more if you choose to your liking and then to thicken more mix a tablespoon or two of corn starch with cold water and add to the stock. Bring to a light boil and it will thicken.
Very Important: Roasting the necks to a nice brown color is what makes the gravy rich and tastier than not.
Season the necks with a little salt, black pepper, lil sage, and or a poultry seasoning. Roast in the oven about 350 degrees until browned. About hour and a half. Put in a saucepan and cover with water by an inch or two, add whole peppercorns, small onion quartered, celery leaves and 3 ribs(or the butt end). Bring to a very light boil and simmer until meat falls off the bones of the necks. Using a rigorous boil will make the stock cloudy and funky looking. The roasting part is very important. This makes for a richer flavored gravy. When meat falls off, remove from fire, remove necks from the stock and set aside to cool a bit. Strain the liquid with a fine mesh strainer, throw away the solids.
Pour stock back into saucepan and set aside. Debone as much meat from the necks and add to the stock. I use a stick blender to process or pulverize the meat and mix into the stock. If you don't have a stick blender a food processor will work but don't use too much of the stock to process. This helps thicken the gravy and gives it a great flavor. Season a bit more if you choose to your liking and then to thicken more mix a tablespoon or two of corn starch with cold water and add to the stock. Bring to a light boil and it will thicken.
Very Important: Roasting the necks to a nice brown color is what makes the gravy rich and tastier than not.
Posted on 11/21/17 at 3:53 pm to Cajunate
I will try browning and deboning the neck this year. Don't know why I've never thought of it. Thanks for sharing!
Posted on 11/21/17 at 8:19 pm to SUB
However my mom makes it, don’t know recipe but she has hard boiled egg whites in it
Posted on 11/21/17 at 8:22 pm to SUB
If you spatchcock the bird, you can use the backbone for stock as well
Posted on 11/22/17 at 1:33 pm to Cajunate
Turkey gravy is done!
I forgot to mention that towards the end I whisk in a lil butter for extra richness.
I forgot to mention that towards the end I whisk in a lil butter for extra richness.
Posted on 11/22/17 at 1:58 pm to Cajunate
How is the texture of yours. I used an immersion blender with the neck meat in the stock and it has a bit of a grainy texture.
Posted on 11/22/17 at 2:11 pm to SUB
Mine is fine. Whisking in the butter help smooth things out a little bit. If you don't like it strain it in a fine-mesh strainer.
Posted on 11/22/17 at 2:16 pm to Cajunate
Cajunate is spot on. I I started mine Yesterday.
Posted on 11/22/17 at 2:20 pm to Cajunate
I will add the butter and will try simmering the gravy for an hour or so and hitting it again with the blender.
Flavor is great though.
Flavor is great though.
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