Custom Discovery Roof Rack
August, 2012 - Sierra Backpacking
July 22nd, 2012 - Hiking in Santa Barbara
July 15th, 2012 - Valley of Fire
May 5th, 2012 - Afton Canyon
April 28th, 2012 - Devils Playground
Convict Creek Trail
January 2012 - Mustangs
January 3rd, 2012 - Heart Lake
August 7th, 2011 - Kelso Dunes
August 5th, 2011 - Lundy Canyon Hike
August 2011, Mammoth Archery
Birds in the garden
June 4th, 2011 - San Gorgonio
May 29th, 2011 - Sequoia National Forest
April 23rd, 2011 - Living Desert
April 2nd, 2011 - Death Valley
March 8th, 2011 - Mountain Palm Springs
February 13th, 2011 - Iron Smelt
November 13th, 2010 - Mojave
October, 2010 - Mammoth
September, 2010 - Mammoth
September, 2010 - Duck Lake Trail Backpacking
Iron bloom forging
August 28th, 2010 - Mt. San Jacinto
OSM Import: US Designated Wilderness
July 25th, 2010 - Mojave Mustangs
July 17th, 2010 - Mojave Exploration
Bloomery furnace iron smelting
Open Street Map: Mojave Project
June 13th, 2010 - Mojave
June 6th, 2010 - El Cajon Trails
Wolf Mountain Sanctuary
March 28th, 2010 - Salton Sea
March 21st, 2010 - South Main Divide
March 13th, 2010 - Anza Borrego Wildflowers
March 7th, 2010 - CSULB Japanese Garden
February 2010 - Mammoth
Dakota and Asha Celebrate Christmas, 2009
November 21st, 2009 - Mojave Road
November 14th, 2009 - Anza Borrego
Exploring The East Mojave: The Afton Canyon Area
Broken flex plate
Remote Image Serving
Astro/night photography in Inyo National Forest
Wild Mustang Sightings
September 26th, 2009 - Night Photography In Frazier Park
August 15th, 2009 - Catalina dive trip
January 24th, 2009 - Mojave Exploration
July 2008 Mammoth Vacation
President Barack Obama!
April 12th, 2008 - Wildflowers and Landmarks
My Grandfather's Alfa Romeo Spider
March 8th, 2008 - Carrizo Plain
Bridge To Nowhere
October 20th, 2007 - Big Bear Camping
October 22nd, 2007 - Fire
Scottish Highlands, Aug 7th, 2006
Scottish Highlands, Aug 6th, 2006
August 5th, 2007 - Duck Lake Trail
May 26th, 2007 - Kelso Dunes
Culloden Battlefield, Aug 5th, 2006
May 20th, 2006 - Irwindale Renaissance Faire
Edinburgh, Aug 4th, 2006
The Clifs of Moher, Aug 3rd, 2006
The Burren, Aug 2nd, 2006
Bunratty Castle, Aug 1st, 2006
May 5th, 2007 - Mojave
Truck Audio/Data Network
2007 - Master Bath Remodel
The Ring of Kerry, Jul 31st, 2006
Victory in 2006!
Blarney and Killarney, Jul 30th, 2006
Dublin and Cork, Jul 29th, 2006
Dublin, Jul 27th & 28th, 2006
What Can I Do?
April 30th, 2006 - Anza Borrego
New desktop: Intel 805 D
Jan 7th and 14th, 2006 - Hiking
Whiting Ranch Hiking
Digital Photography with Linux
September 5th, 2005 - Living Desert
August 19th, 2005 - Mammoth
Hiking and Photography
July 30th, 2005 - Tucker Wildlife Sanctuary
Death, Fright and Photography
May 14th, 2005 - Red Rock
April 2nd, 2005 - Death Valley
Count Every Vote Act of 2005
Linear Logic ScanGuage
November 6, 2004 - Mojave
Super Tuesday, 2004
Canon A80 Camera
Jul 25, 2004 - Death Valley
May 4th, 2004
Landscaping - My Front Slope
Stump Pullin' Yeeee Haw!
Feb 22nd, 2004
Feb 16th, 2004
PostgreSQL Logfile Analysis
Mountains? Desert? Jan 30th, 2004
Jan 28th, 2004
Ceiling Cargo Basket
Front Bumper Version 2
Land Rover Valve Jobs
The Matrix: Revolutions
Greg Davis CDL Linkage
Mom's Turkey Gravy
Julian Pie Company
The KB1DIG 2-meter Halo Antenna
Gardening is hard!
Aug 13th, 2003
SQL and Perl
Jul 9th, 2003
Jun 17th, 2003
Some People's Comments
Dakota is a silly dog
The Matrix: Reloaded
Chris' Stage Bottle Harness
April 23rd, 2003
DVD Burning Under Linux
My Satellite Phone
My Near-Death Experience
Laser Cannon Revival
Front Bumper, Version 2
KPC 3 Plus and HTX-252
Moving, moving moving...
New new house
In Truck Dr. Pepper
My Favorite Toilet
Late Thoughts: Dr. Pepper Cooler
265/75-R16 Tires on a DII
George W. Bush
Horses Sep 14 2002
August 17th Yukon Dives
My Custom Front Bumper
Bracketless, Renamable Links
Jul 28 2002 Day Trip
Jedi Group, my T1 and money
A Bumperless Discovery!
My Custom Rear Bumper
Vanessa's 24th Birthday
Jun 30th Dive to Long Beach Canyon
PHP/PostgreSQL String Quoting
Tonsillectomy, Uvulaectomy and Turbinite Reduction
240 Watt CO2 Laser Cannon
The Tulsa Rib Company
The quality of hard disks these days
Email notification of articles
Email notification of comments
erikburrows.com source code
Renisance Faire Jun 9, 2002
Computers hate me, and it is mutual.
Star Wars Sucks!
Horses, Jun 1, 2002
Land Rover Mileage
Insomnia, Robin goes evil.
100 Watt Diode Laser Test Firing 1
2001: A Space Odyssey
TDI Deco Class
Horses, Apr 30, 2002
My Truck Batteries
The Zope Bible
100 Watt Diode Laser
The New www.erikburrows.com
Hunter the Kitty
Matts Desert Pics
|Mom's Turkey Gravy -   2003/09/16||Viewed 70 times this month, last update: 2004/12/11|
|I know everybody thinks their mom makes the best everything. Well, my mom is a damn good cook, but her turkey gravy is hands down the best in the world, and yes, I've learned to imitate it. The only difference is, she likes to use white wine, while I like to use red. It's up to you.|
- Cook a turkey. Or a breast, or even just a leg. But save the drippings.
- Pour your drippings, plus any bone, meat and skin that fell into the drippings into a sauce pan.
- Bring the drippings int he sauce pan up to a slow simmer.
- Make some roux. This is esentially fried flour. For a single turkey breast (which is what I usually make in my slow-cooker) use 3/4 stick of butter, plus some flour. Heat it until it starts frying, stir a lot, and don't burn it. How much roux you need is entirely dependant on how much drippings you have to work with, and how thick you like your gravy. Also the ratio of butter to flour is entirely dependant on how fatty you like your gravy. Obviously, I use lots of rue, with lots of butter.
- Add some wine to the roux. Not so much you make it all runny again, just enough to give it that kick in flavor. Let it simmer, boiling off the alcohol for just a few seconds.
- Pour the roux into the drippings, adding roux until the desired consistency is reached.
- Salt and pepper to taste.
- Strain out the chunks of meat, skin and bone.
Ok, this last thanksgiving, this page got viewed almost 100 times every day for the weeks proceding thanksgiving. Now, with Christmas comming, I'm expecting a similar upsurge in interest in my recipie, so I'd like to ask something of all of you: Please share your experiences and improvements with the rest of us. If you find that adding some garlic, or lemon-pepper seasoning works well, email me, or comment directly onto this page. Likewise, if you find a ratio of butter to flour to drippings that works well for you, please, share it.
Click Here to view the first 10 comments to this article!
Kyle (2005-05-12): When makeing a roux only real butter should be used. For a slight variation try cooking your roux until it turns a brownish color. It should give it a slightly different taste.
(2005-11-19): I will use corn starch in water to thicken most any type of gravy---it does not change the flavor as much as a flour roux because you dont combine it in a hot pan. Now if your cooking cajun then you want that dark flour flavor but not in a turkey gravy.
Amy (2006-05-14): Hi!!!!!!!!!!!111
Amy (2006-05-14): I love the gravy sorry i put them inseperate sections oh yeah im not that Amy up there. oh yeah do you have to answer the humanity check
Amy (2006-05-14): ? -its to the other one,i forgot
Vincent (2006-11-09): Iam going to try your gravy, what is the diff between red and white and why do like red wine better in gravy? Happy holidays, vs nyc
Erik (2006-11-11): Vincent, my Mom actually makes it with white wine, but I prefer red. Just personal taste. Have fun!
Bader (2006-11-21): I will try it this Thursday. Thanks Erik
Bader (2006-11-21): I just do not like the fact that you strain out the chunks of meat, skin and bone at the end. Why not before you pour the roux into the drippings.
Erik (2006-11-22): Well to each their own Bader, often times I'll not strain it at all, as long as I've been careful to keep bone out, and keep the chunks small, but often times that's not easy to do.
Rick (2007-11-17): Ahhh, the first comment of 2007. I do two things different. I use the fat from the drippings to make the roux, you just wait til the fat rises to the top once it's poured out of the pan into a measuring cup. Secondly, after the drippings are removed I place the turkey pan on top of the stove using two burners on med-high, let the pan get hot then add the wine to scrap off the stuck on drippings and rid the wine of alcohol. A rule of thumb is three tablespoons of fat/flour for each pint of gravy. Happy Thanksgiving!
Rick (2007-11-17): By the way I use a nice Chardonnay for wine; have tried red but for turkey, nothing beats the flavor of Chardonnay gravy; it rocks!
David (2007-11-18): Try Bacon cut up in small pieces cook down with olive oil & Butter it keeps the pieces from burning. also use a little garlic with the roux and white onions they give sweet flovor without the sulfer taste good Luck!
Erik (2007-11-19): Rick, I love the idea of using the drippings fat in the roux! I'll have to try that.
David, that sounds good too!
Denise (2008-12-24): People are ignorant for commenting on your spelling. Thanks for sharing the recipe!! I'm about to whip it up. I'll let you know how it goes. Merry Christmas!
Waz86 (2008-12-25): My turkey is in the oven right now, talk about last minute. Cheers, and I also prefer a good red wine.
Danielle (2008-12-25): Hi Erik,
I'm really excited to try the gravy but my culinary experience is not the greatest. How much would you say is 'some' wine approximately, 1 teasp or closer to 1 cup? Thank you. I'll post my results after dinner tonight. Blessings and Merry Xmas to all.
Erik (2009-01-08): Danielle,
For me, "some" means: until it tastes right. I'll usually pour enough in that I can see a color change, then taste. It usually needs "some" more. :-)
Susie (2009-11-24): I tried the white wine tonight and it was great. I add alittle parsley,thyme, scant poultry season and pepper and at least 1 teaspoon of minced garlic, thats for a big batch.My mother in law taught me to use Wondra flour for all my gravies, it is a fine flour the works great. Boil off your turkey necks with carrots, onion and several boulion cubes for your base liquid. Try using evaporated skim milk (canned)that has been chilled in the frig, mix with your wondra flour, blend quickly and add to your stock for gravy. I use the milk so leftovers can be used with waffles, makes the gravy alittle more richer tasting. If you want your gravy to be dark add a splash of coffee, if you want to lighten, add 2-3 drops of yellow food dye. I put in a couple guggles of wine.
carol (2009-12-14): I use fresh sage and rosemary and put them in after the gravy is finished and simmer for an hour, I also take vegetables(celery, carrots, turnip, onion) and the neck and giblets and simmer for two hours in 3 cups of chicken broth, strain and add to gravy