Roasted Turkey Gravy ... You Can Make it Ahead of Time!

I love to make my Roasted Turkey Gravy a day ahead of a holiday meal... it's one more thing out of the way.. it just reduces stress in the kitchen when preparing the final details of a meal.  I'm not big on making the gravy from giblets... and a few years ago came on a recipe that uses smoked turkey wings... we loved it and it now is a staple in our house when serving roast turkey.

This gravy recipe is also very doable anytime.. not just for holidays... even when making a dinner of hot turkey sandwiches... It's a perfect recipe when you don't have giblets available and want to make a gravy and not use one of those jarred or powdered gravies.

This recipe is very, very easy.... I promise you!  The recipe is slightly altered from Tyler Florence's recipe at the Food Network. 

His gravy is far too thin for our liking so I make mine thicker.  The method I use is a bit different also..  he thickens his gravy by adding the flour in with the vegetables... I thicken it traditionally by first making a roux of butter and flour and slowly adding hot liquid ...  it makes for a smooth gravy. The butter ... in my opinion.. also adds to the overall flavor of the gravy.

He roasts his vegetables with the smoked turkey wing... which I do also... he only uses 1 large or 2 small wings... I usually use about 3 good sized wings... I found the flavor is better with more. 

He uses far more oil than I do... I found it isn't necessary.

And finally... he removes the wings from the pot after roasting and simmers the broth with the vegetables only... I leave one wing in while simmering.. I know it adds a bit more of grease.. but .. again.. I found the flavor a bit bland when I followed his recipe completely.

TIPS

The original recipe uses fresh herbs... which honestly... is the way to go ... especially for a holiday meal... I do use dried herbs in its place if I have to.. and the gravy comes out fine.  Start with a teaspoon of thyme and 1 teaspoon of sage.. and add more to your taste.

If you do use dried herbs.... add them to the pot right after you add the vegetables... then add the turkey wings... I made the mistake once of adding them after the turkey wings... and not much got on the vegetables... you want the flavor of the herbs infused into the vegetables... since you will be removing most of the wings after you're done roasting them...

If you do think too much of the dried herbs are taken out when you take out the wings.. don't worry.. you can always add more.

Notice a salt quantity isn't listed... you really don't need much.. the smoked wings will add salt to your gravy..  do a taste test at the very end and adjust to your tastes.

When you cut the vegetables... it's a really rough chop... a 5 minute prep time is not an exaggeration.  When you cut your garlic... I just remove a few of the those loose paper thin layers around the garlic. 

I recently found turkey stock in the grocery store... what a great find... it was so difficult to find in previous years... so if you can find it.. (be warned .. it is more expensive than chicken stock)... but if you want to...by all means... use it!

Try this delicious recipe... it is so easy!

Recipe:  Roasted Turkey Gravy

All you need:

About 2-3 tablespoons olive oil (enough to coat the bottom of the pot)

3 good sized smoked turkey wings

1 large onion, peeled and quartered

2 carrots, chopped

1 large rib celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

6 cups chicken or turkey stock

4 tablespoons butter

1/4 cup flour

Salt and pepper to taste

All you need to do:

Preheat the oven to 400 degrees F.

In a large pot, heat the olive oil over medium high heat.  Add the vegetables and herbs.. then the turkey wings.  Cook for about 5 minutes.

Place the pot in the preheated oven and roast for 30 minutes.

Remove the pot from the oven and place on the stove.  Remove two turkey wings, leaving one.  Add the stock to the pot and bring it to a simmer.  Simmer for about 45 minutes or until it is reduced by 1/4.  Strain the gravy and return it to the pot.

In a small saucepan, melt the butter and then add the flour.  Stir until well mixed and cook over medium heat for about 3 minutes to cook off the flour taste. 

Slowly add some of the hot liquid from the cooked chicken stock... whisking vigorously to ensure it remains smooth.  Keep adding more stock until you have about 2 to 3 cups of very thick gravy. 

Add it to the remaining chicken stock and whisk to make sure it is smooth and no lumps.

Add salt and pepper and adjust seasonings to taste.

Roasted Turkey Gravy ... You Can Make it Ahead of Time!

I love to make my Roasted Turkey Gravy a day ahead of a holiday meal... it's one more thing out of the way.. it just reduces stress in the kitchen when preparing the final details of a meal.  I'm not big on making the gravy from giblets... and a few years ago came on a recipe that uses smoked turkey wings... we loved it and it now is a staple in our house when serving roast turkey.

This gravy recipe is also very doable anytime.. not just for holidays... even when making a dinner of hot turkey sandwiches... It's a perfect recipe when you don't have giblets available and want to make a gravy and not use one of those jarred or powdered gravies.

This recipe is very, very easy.... I promise you!  The recipe is slightly altered from Tyler Florence's recipe at the Food Network. 

His gravy is far too thin for our liking so I make mine thicker.  The method I use is a bit different also..  he thickens his gravy by adding the flour in with the vegetables... I thicken it traditionally by first making a roux of butter and flour and slowly adding hot liquid ...  it makes for a smooth gravy. The butter ... in my opinion.. also adds to the overall flavor of the gravy.

He roasts his vegetables with the smoked turkey wing... which I do also... he only uses 1 large or 2 small wings... I usually use about 3 good sized wings... I found the flavor is better with more. 

He uses far more oil than I do... I found it isn't necessary.

And finally... he removes the wings from the pot after roasting and simmers the broth with the vegetables only... I leave one wing in while simmering.. I know it adds a bit more of grease.. but .. again.. I found the flavor a bit bland when I followed his recipe completely.

TIPS

The original recipe uses fresh herbs... which honestly... is the way to go ... especially for a holiday meal... I do use dried herbs in its place if I have to.. and the gravy comes out fine.  Start with a teaspoon of thyme and 1 teaspoon of sage.. and add more to your taste.

If you do use dried herbs.... add them to the pot right after you add the vegetables... then add the turkey wings... I made the mistake once of adding them after the turkey wings... and not much got on the vegetables... you want the flavor of the herbs infused into the vegetables... since you will be removing most of the wings after you're done roasting them...

If you do think too much of the dried herbs are taken out when you take out the wings.. don't worry.. you can always add more.

Notice a salt quantity isn't listed... you really don't need much.. the smoked wings will add salt to your gravy..  do a taste test at the very end and adjust to your tastes.

When you cut the vegetables... it's a really rough chop... a 5 minute prep time is not an exaggeration.  When you cut your garlic... I just remove a few of the those loose paper thin layers around the garlic. 

I recently found turkey stock in the grocery store... what a great find... it was so difficult to find in previous years... so if you can find it.. (be warned .. it is more expensive than chicken stock)... but if you want to...by all means... use it!

Try this delicious recipe... it is so easy!

Recipe:  Roasted Turkey Gravy

All you need:

About 2-3 tablespoons olive oil (enough to coat the bottom of the pot)

3 good sized smoked turkey wings

1 large onion, peeled and quartered

2 carrots, chopped

1 large rib celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

6 cups chicken or turkey stock

4 tablespoons butter

1/4 cup flour

Salt and pepper to taste

All you need to do:

Preheat the oven to 400 degrees F.

In a large pot, heat the olive oil over medium high heat.  Add the vegetables and herbs.. then the turkey wings.  Cook for about 5 minutes.

Place the pot in the preheated oven and roast for 30 minutes.

Remove the pot from the oven and place on the stove.  Remove two turkey wings, leaving one.  Add the stock to the pot and bring it to a simmer.  Simmer for about 45 minutes or until it is reduced by 1/4.  Strain the gravy and return it to the pot.

In a small saucepan, melt the butter and then add the flour.  Stir until well mixed and cook over medium heat for about 3 minutes to cook off the flour taste. 

Slowly add some of the hot liquid from the cooked chicken stock... whisking vigorously to ensure it remains smooth.  Keep adding more stock until you have about 2 to 3 cups of very thick gravy. 

Add it to the remaining chicken stock and whisk to make sure it is smooth and no lumps.

Add salt and pepper and adjust seasonings to taste.

Quick and Easy Creamy Chicken Portobello Mushroom Gravy

This is a quick and easy way to "dress-up" a powdered gravy mix.... I know.. powdered mix.. but we all use them from time to time.. especially during the week when time is at a premium.

TIPS

The wine doesn't have to be expensive... I use a Sauvignon Blanc... Yellow Tail is a good one to use... I keep a bottle to use for cooking.

Recipe:  Quick and Easy Creamy Chicken Portobello Mushroom Gravy

All you need:

1 packet powdered chicken gravy (example McCormick)

Replace half the water in the recipe with milk

2 tablespoons white wine (optional)

3-4 Portobello mushrooms, sliced

All you have to do:

Follow the packet instructions except replace half the water with milk (any milk will work...  whole milk will make it creamier)... add the wine and then drop the mushrooms in the gravy.  Cook until the mushrooms are soft.

Recipe: Roasted Turkey Gravy

I love to make my Roasted Turkey Gravy a day ahead of a holiday meal... it's one more thing out of the way.. it just reduces stress in the kitchen when preparing the final details of a meal.  I'm not big on making the gravy from giblets... and a few years ago came on a recipe that uses smoked turkey wings... we loved it and it now is a staple in our house when serving roast turkey.

This gravy recipe is also very doable anytime.. not just for holidays... even when making a dinner of hot turkey sandwiches... It's a perfect recipe when you don't have giblets available and want to make a gravy and not use one of those jarred or powdered gravies.

This recipe is very, very easy.... I promise you!  The recipe is slightly altered from Tyler Florence's recipe at the Food Network. 

His gravy is far too thin for our liking so I make mine thicker.  The method I use is a bit different also..  he thickens his gravy by adding the flour in with the vegetables... I thicken it traditionally by first making a roux of butter and flour and slowly adding hot liquid ...  it makes for a smooth gravy. The butter ... in my opinion.. also adds to the overall flavor of the gravy.

He roasts his vegetables with the smoked turkey wing... which I do also... he only uses 1 large or 2 small wings... I usually use about 3 good sized wings... I found the flavor is better with more. 

He uses far more oil than I do... I found it isn't necessary.

And finally... he removes the wings from the pot after roasting and simmers the broth with the vegetables only... I leave one wing in while simmering.. I know it adds a bit more of grease.. but .. again.. I found the flavor a bit bland when I followed his recipe completely.

TIPS

The original recipe uses fresh herbs... which honestly... is the way to go ... especially for a holiday meal... I do use dried herbs in its place if I have to.. and the gravy comes out fine.  Start with a teaspoon of thyme and 1 teaspoon of sage.. and add more to your taste.

If you do use dried herbs.... add them to the pot right after you add the vegetables... then add the turkey wings... I made the mistake once of adding them after the turkey wings... and not much got on the vegetables... you want the flavor of the herbs infused into the vegetables... since you will be removing most of the wings after you're done roasting them...

If you do think too much of the dried herbs are taken out when you take out the wings.. don't worry.. you can always add more.

Notice a salt quantity isn't listed... you really don't need much.. the smoked wings will add salt to your gravy..  do a taste test at the very end and adjust to your tastes.

When you cut the vegetables... it's a really rough chop... a 5 minute prep time is not an exaggeration.  When you cut your garlic... I just remove a few of the those loose paper thin layers around the garlic. 

Update:  I recently found turkey stock in the grocery store... what a great find... it was so difficult to find in previous years... so if you can find it.. (be warned .. it is more expensive than chicken stock)... but if you want to...by all means... use it!

Try this delicious recipe... it is so easy!

Recipe:  Roasted Turkey Gravy

All you need:

About 2-3 tablespoons olive oil (enough to coat the bottom of the pot)

3 good sized smoked turkey wings

1 large onion, peeled and quartered

2 carrots, chopped

1 large rib celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

6 cups chicken or turkey stock

4 tablespoons butter

1/4 cup flour

Salt and pepper to taste

All you need to do:

Preheat the oven to 400 degrees F.

In a large pot, heat the olive oil over medium high heat.  Add the vegetables and herbs.. then the turkey wings.  Cook for about 5 minutes.

Place the pot in the preheated oven and roast for 30 minutes.

Remove the pot from the oven and place on the stove.  Remove two turkey wings, leaving one.  Add the stock to the pot and bring it to a simmer.  Simmer for about 45 minutes or until it is reduced by 1/4.  Strain the gravy and return it to the pot.

In a small saucepan, melt the butter and then add the flour.  Stir until well mixed and cook over medium heat for about 3 minutes to cook off the flour taste. 

Slowly add some of the hot liquid from the cooked chicken stock... whisking vigorously to ensure it remains smooth.  Keep adding more stock until you have about 2 to 3 cups of very thick gravy. 

Add it to the remaining chicken stock and whisk to make sure it is smooth and no lumps.

Add salt and pepper and adjust seasonings to taste.

Recipe: Mushroom Gravy

This recipe for Mushroom Gravy is a slight variation to the Brown Gravy recipe I posted before. It simply adds sautéed mushrooms to the gravy.

Gravies are easy to make and so easy to vary to your tastes. This particular gravy is the one I use for Meatloaf, Salisbury Steak and Roast Beef.

TIPS

I use unsalted butter so I can adjust the salt to my taste by adding it the salt in.. you can use salted butter if you prefer.

If you do have meat drippings.. use them in place of some of the butter… I always use at least some butter.. I think it adds to the taste.

Adjust the seasonings to your taste … even add other seasonings that you think will go with the meal you’ll use it with.

I know the Dijon mustard seems odd… but it really does work well in this.






Recipe: Mushroom Gravy

All you need:

8 oz. fresh mushrooms, sliced
4 tablespoons unsalted butter, divided
2 tablespoons flour
1 can beef broth or about 1 ¾ cups of beef broth
¼ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste

All you need to do:

In a medium skillet, melt 2 tablespoons butter over medium heat.

Add the mushrooms… and sauté until soft. Set aside.

In a small saucepan, melt the butter over medium heat.

Add the flour and mix (make a roux).

Allow the butter and flour to cook for about 2 minutes .. to cook off the flour taste.

Gradually add the beef broth while whisking the sauce. Whisk until all lumps are out.

Add the remaining ingredients and whisk until gravy thickens… about 5 minutes or so.
Adjust seasonings to your taste.

Remove the mushrooms from the skillet with a slotted spoon and add them to the gravy.

Recipe: Country Gravy

Country Gravy is one of those things that one must have with Country Fried Steak… you just have to.. no questions or debate… it simply goes with it… like your left shoe needs your right shoe… you simply must have it.

Basically Country Gravy is a White Sauce made with pan drippings instead of butter… it’s as simple as that.

TIPS

Make sure you whisk constantly and vigorously when adding the milk so no lumps form.

This is best made with whole milk.

Most Country Gravies are heavy on the pepper.

So let’s get to it…






Recipe: Country Gravy

All you need:

About 2- 3 tablespoons of pan drippings and oil left in the skillet
3 tablespoons flour
3 cups of milk
Salt and pepper, to taste

All you have to do:

Remove all but about 2-3 tablespoons of oil from the skillet you cooked the Country Fried Steaks in.

Add the flour… mix well, scraping all the bits off the bottom of the skillet…. and cook for about 1-2 minutes to cook off the flour taste.

Add the milk slowly, whisking vigorously as you add it so you don’t get lumps.

Cook over medium heat until gravy thickens (enough to coat the back of a spoon).

Note: If gravy is too thick.. simply add a splash of milk and whisk it in.

Remove from heat and add salt and pepper to taste.

Recipe: No-Fail Yankee Pot Roast Gravy

This recipe is a version of my Mother’s recipe.

My Mother experimented with her Yankee Pot Roast gravy over the years… in an effort to make a more flavorful and healthier gravy, she would remove the roast and vegetables, discard the bay leaves and then take most of the vegetables that cooked in the pot with the meat and puree them with a little broth… then add it back into the cooking liquid to thicken it… the result was delicious… albeit a bit orangey in color because of the carrots.

The difference?... she uses more cooked veggies… especially carrots… she uses the cooked celery… I don’t… and I add a bit of flour to help thicken it.

So here is a No-Fail… perfect every time … Yankee Pot Roast Gravy.






Recipe:  No-Fail Yankee Pot Roast Gravy

All you need:

Beef broth (cooking liquid from the Pot Roast)
2 tablespoons flour
Pureed vegetables from the pot
Salt and pepper to taste

All you need to do:

Remove the roast and discard the bay leaves.

Puree about a ¼ cup of the cooked carrots, all the potato and onions with some cooking liquid in a blender, then add it back into the pot.

Then take about a ½ cup of broth and add two tablespoons flour and whip that in the blender and add that into the pot…

Whisk it over medium heat until the desired thickness….

Salt and pepper to taste.

Perfect gravy every time.

Recipe: Sausage Gravy

In the south I think babies are weaned on Sausage Gravy…. It’s a staple in almost every southern home… I grew up in the north so I only had southern specialties when we traveled south to Florida. We would wait for the South Carolina border.. because it was after that … that we knew we could get biscuits and sausage gravy…grits… and country fried steak in almost every restaurant we would stop at.

Sausage gravy is very easy to make… it’s basically a white sauce that uses sausage grease for all or part of the fat portion of the roux. Sometimes recipes call for (I always) a small chopped up sausage patty to be added to the gravy. I like to do that since I think it adds even more of the smoky sausage flavor.

TIPS

You can lower the fat … I know that sounds funny given what it is… but you can… use a lower fat milk… the gravy will be a bit thinner… but not too much… honest!

You will need 2 tablespoons of fat (butter or sausage fat rendered when cooking the sausage)… if you don’t have 2 tablespoons from the sausage… make up the difference with butter.

This is delicious on biscuits… a southern tradition. It also is used in Eggs Beauregard (see picture above).

Try this… a great addition to a weekend breakfast or a weeknight supper….. you will definitely like it!






Recipe: Sausage Gravy

All you need:

About 2 tablespoons sausage grease or part butter (see Tips)
2 tablespoons flour
1 ½ cups milk
1 cooked sausage patty, cut-up into very small pieces
Salt and pepper to taste

All you need to do:

In a small saucepan, over medium heat, add the rendered sausage fat (or part butter).

Add the flour and stir well to make a roux.

Cook for about 1-2 minutes to cook off the flour taste.

Add milk and vigorously whisk until all lumps are out and sauce is smooth.

Continue stirring until desired thickness.

Add the cut-up sauce bits.

Add salt and pepper to taste.

Makes approximately 4 servings.

Recipe: Brown Gravy

Brown gravy.. a simple recipe.. most cooks use it at least in some dishes… they make it from the drippings of the meat they’ll serve it with … but to just make it as a stand alone gravy… a lot of cooks just end up buying a powder version or a jar… it really is very easy to make .. and you can tailor the ingredients to your tastes or the foods you’re going to use it with… sauté a little onion… maybe add a little garlic… throw some mushrooms in it… so many things you can do to make the gravy your own.

This recipe for Brown Gravy is just a basic one.. I combined ingredient ideas from lots of different sources… and tweeked it over the years…

TIPS

I use unsalted butter so I can adjust the salt to my taste by adding it the salt in.. you can use salted butter if you prefer.

If you do have meat drippings.. use them in place of some of the butter… I always use at least some butter.. I think it adds to the taste.

Adjust the seasonings to your taste … even add other seasonings that you think will go with the meal you’ll use it with.

I know the Dijon mustard seems odd… but it really does work well in this.

It takes no more than about 5-10 minutes… 10 minutes really is on the high side here… and you probably have the ingredients in your pantry anyway… so here it is..






Recipe: Brown Gravy

All you need:

2 tablespoons unsalted butter
2 tablespoons flour
1 can beef broth
¼ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste

All you need to do:

In a small saucepan, melt the butter over medium heat.

Add the flour and mix (make a roux).

Allow the butter and flour to cook for about 2 minutes .. to cook off the flour taste.

Gradually add the beef broth while whisking the sauce. Whisk until all lumps are out.

Add the remaining ingredients and whisk until gravy thickens… about 5 minutes or so.

Adjust seasonings to your taste.

Don’t Throw Out That Liquid from Cooked Vegetables

Tip of the Day:

Don’t throw out the liquid from cooked vegetables, it can be used for vegetable stocks, soups, stews and gravies.

For the recipe today… you have to cook frozen spinach and drain it… as well as, press out any excess liquid from the spinach using a strainer. That water coming out of the spinach is extremely flavorful and can be used in cooking other meals, especially soups.

Capture the liquid in a bowl or large measuring cup and put the liquid in an airtight container and freeze it… be sure to label it and date it. You can also freeze it in an old ice cube tray … then pop out the cubes and keep in a zip loc freezer bag in the freezer. It’s especially handy when making gravies when a little flavor goes a long way.

You can do this with many vegetables you cook… instead of discarding the liquid… keep it and freeze it… some are also great additions to gravies and stews…. carrots for instance… or potatoes… when boiling potatoes… save the potato liquid after scooping out the potatoes.

Puree Vegetables to Thicken Soups, Stews & Gravies

Tip of the Day:

Pureeing vegetables can be an easy and healthy way to thicken soups, stews and gravies. It will also lower the fat and calories by thickening without butter or margarine and flour.

Take all or a portion of the vegetables and liquid and place it in a food processor or blender to puree it. If taking a portion then add the pureed mixture back into the pot to thicken the rest.

This is an extremely flavorful way of thickening. I often thicken pot roast gravy by pureeing the vegetables (carrots, celery, potatoes, mushrooms) with a little of the stock and then adding it back into the pot. The color tends to be an orangey brown so I add a few drops of gravy master to darken it a bit and add more flavor…

Try it and you will not believe just how good your soups, stews and gravies will taste!