How do you make your gravy?

[Anonymous]

Jarred or juice from the pan?

[Anonymous]

From the pan.

[Anonymous]

How do you make it from the pan juices?

[Anonymous]

I brine my turkey so sometimes the pan stuff gets too salty so I

Brown the neck with some onions and celery then cover with water and simmer to kind of make an unseasoned broth

After you remove the coined turkey from the pan wisk up and pieces stuck to the bottom and pour everything into a large frying pan something shallow

Bring to a simmer, if too salty or you just need more liquid add some of the stock (you could use box stuff too) season with pepper and salt if needed, turn heat down a little

Sprinkle in flour about a tablespoon at a time and wisk until incorporated, let it cook wishing the whole time for about 5 minutes after last flour addition

If it gets too thick just add some stock or water and wisk

[Anonymous]

Chicken or turkey broth
Gravy packet
Pepper
Add turkey juice/fat sometimes

[Anonymous]

The way my grandma made it. Pan drippings, stock made from the neck, flour slurry to thicken. Salt and pepper to taste.

[Anonymous]

I either make a roux, then add pan drippings and stock to get the consistency that I want or I deglaze the roasting pan with stock then sift flour into the pan to get the consistency I want.

[Anonymous]

I gave my step by step instructions in the "terrified of gravy" thread, but it's all about the pan drippings. Roux from the pan fat & flour; whisk in the de-fatted drippings and stock from the neck, onions and celery; add the cooked neck meat and chopped giblets. Salt & pepper to taste.

[Anonymous]

Gravy needs the ranch
One part gravy, five parts ranch
Drink the good ranch too

-flip driscoll

[Anonymous]

Remove unwanted items that may be in the drippings. Make a flour and water slurry. Make sure the slurry is mixed very well (i.e. no lumps). Bring pan drippings to a boil then slowly add slurry constantly stirring. You don't need to make a roux because the pan drippings already contain fat.

The thicker your slurry the thicker the gravy.

If you like really thinner gravy you can use cornstarch instead of flour. Cornstarch also drastically reduces the chance of lumping.

If there is lots of fat in the drippings you may need to skim some off first. But this usually isn't a problem with turkey since it's pretty lean. Something like goose or duck you almost have to skim or make a couple gallons of gravy.

[Anonymous]

Gravy base: one part fat to one part flour. E.g., for every tbsn of turkey fat/vegetable oil/butter/whatever fat floats your boat, add 1tbsn flour. The liquid is about a cup for every tbsn of flour. You can use water, broth, wine, whatever. I use mostly turkey broth, with a little hard cider.

So, heat fat to sizzling, dump in your flour, whisk until you get good color. You are making a roux. It takes a long time to start coloring but it goes dark very fast once it starts to darken. I aim for a copper color. Once I get that I toss a few cups of broth in - not all the broth, just enough to stop the flour from cooking- and whisk madly. This works the lumps out. I gradually add enough broth, still whisking, until I have a very very thick mass of gravy. At that point I take it off the heat and I leave it until dinner is almost ready. You can even do this the day before and put in the fridge.

Right before serving, I bring the gravy back to heat, whisk in the remaining broth and and pan juices (not fats) to get the thick/thinness I want, then add a touch of cream.

Ps...use a big enough pan. Seriously. Don't try to do this in a tiny pan or you will never succeed. That's the biggest mistake I see people make.