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|Mom's Turkey Gravy -   2003/09/16||Viewed 90 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.
george (2003-11-27): you should learn how to design a web page to use standard 8 1/2 x 11 pages instead of having to use 11 x 14 paper and in the portrait position.
Erik (2003-11-27): This site will strech to fill the width of your browser. To print, perhaps you could narrow your browser window, or play with the printer options.
Amy (2004-11-23): The 'rue' you speak of in your gravy recipe is spelled 'roux'. (sorry.)
Amy (2004-11-23): Oh, and 'alchohol' is spelled 'alcohol'. Come to think of it, maybe you could design a web page without so many spelling errors.
Erik (2004-11-23): Thanks for the corrections. Feel free to spell check the entire site.
Emmy (2004-11-25): Grate graivy Erik. Thainks for poasting this. I hope I haven't made any spelling errors!! ;)
Erik (2004-11-26): Thanks Emmy!
Dan (2004-12-11): Don't use "I can't believe it's not butter". The butter flavor overwhelms that of the actual gravy.
Matt (2005-04-01): I found that for even better flavor, start off with 3 chicken bullion cubes, let them sit in the gravy while mixing, and then strain out when removing lumps
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