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Made the roast, saved the drippings and made it today. Turned out great.
Wonderful Johanna, I’m so glad you liked it!
I’m wondering if you add water or chicken stock to the roasting pan or not while you cook the turkey? All the photos I see show very little liquid with drippings. Most directions for cooking a turkey say to add liquid to the pan but I don’t see the liquid in the gravy directions? First timer here…
Hi, Laura! It’s fine if you add water or chicken stock to the pan if you’re basting while roasting. But no need to add anything extra otherwise. Hope that helps!
I want to try this with corn starch since I have been diagnosed with celiacs. The recipe for the gravy doesn’t say how much beef stock to use?? Could you please get back with me to let me know I would greatly appreciate it very much! Thank you so much in advance!
Hi Sallie! Thanks for your question. The recipe is for making graving using the pan drippings of the roast, and yields about 2 cups of gravy using pan drippings. No stock needed at all! Hope that helps you!
I was afraid to try gravy – but this worked great! I used the flour instructions, perfect, easy, not too thick or thin… I had a pork loin roast, next I’ll try a chicken or turkey! Thanks!
Best gravy I ever made! For years I’ve been a Nervous Nellie knowing I had to make gravy. My turkey gravy has always been a pale comparison to my late mother’s. Too thin or too thick, often lumpy and tateless. All I could recall of her original recipe is that she used only cornstarch and never flour as a thickener. And that it was always perfect in every way. A tough act to follow.
I had pre-cooked my turkey but it was too late to make the gravy the same day so I had ended up pouring the drippings through a sieve adding the tasty brown bits from the pan and refrigerating it all.
Well, it turned out that made it simple to separate the fat from the rest as the fat rose and congealed. Using this recipe as a guide I measured out enough cornstarch and drippings to make 4 cups of gravy. (I cooked a 27 lb. bird!) I made a slurry of the cornstarch with a minimum amount of cold water. I heated the drippings/fat in a pot then whisked in the cornstarch slurry. I’m very impatient as I whisk the gravy waiting for it too thicken so I added a bit more slurry. Not smart bc it thickened a bit too much so I ended up adding more broth (homemade by boiling the turkey neck in water and straining) and some additional drippings for flavor. All at once it all came together perfectly! It was smooth and creamy and needed only a bit of pepper for taste as it was perfect. I was amazed…
So tonight I served it with my turkey and trimmings. My husband couldn’t get enough of it using it on his stuffing and potatoes too! He even admitted it was better than his mom’s gravy! I knew my mom would have said it tasted just like her’s from so long ago. Who would think gravy could make a person so happy.
My husband is already planning to make leftover turkey, stuffing, gravy and cranberry sandwiches tomorrow! Best gravy recipe ever. Everything so well explained and easy to follow. Thank you Simply Recipes! This recipe is a definite keeper.
Hi Cynthia, thank you so much for sharing! I’m so glad our instructions were helpful.
Delicious! Thanks so much!
Eh, you can make gravy from any meat, really. I wouldn’t recommend trying it with fish though (on the other hand, I’ve never experimented. . . . Maybe I’ll try that and see? I wonder if you could make a good sauce like a gravy from those drippings). I’ve literally made gravy from hamburger, sausage, chicken, pork, Turkey, etc. All you have to do is cook the meat until you’ve got a good amount of juices. Add some flour (NOT TOO MUCH! I made that mistake with my lunch today, and it made the gravy too thick. Delicious still, but too thick). Add some water. Mix and keep cooking it until you’ve got it nice and boiling. I tend to add lots of extra water and let it cook down to the consistency I want. Add lots of black pepper and just a pinch of salt. When you start smelling that black pepper and those juices together as you stir, that’s when you know it’s just right.
I’ve also found adding a little chili powder or garlic can spice it up, though the black pepper is the absolute driver of the flavor in this sauce. If you don’t have black pepper, you don’t really have gravy as far as I am concerned. Usually, I don’t add the garlic or chili powder as much because I already use it (and pickle juice) while cooking my meats, so the spices and flavor is already in there, and adding more can overpower the dish.
Thank you all!
I just didnt know how to make gravy. Im Cuban and we really dont use gravy with our food.
I’m Cuban too and one of my favorite meals is the traditional pork roast with a garlic mojo (gravy) made with the drippings from the roast.
Saute 6 crushed garlic cloves in 2 Tbsp oil until almost brown.
Add 1½ cups of drippings from pork roast.
Mix 2 Tbsp cornstarch in 2 Tbsp water.
Slowly add cornstarch slurry to mixture, while whisking, until desired consistency.
Add 1 teaspoon of lemon juice.
This gravy is great for dipping Cuban bread or tostones in it. You can also add it to the cooked pork for flavor !!!
Pour off everything then Ddeglaze the pan with wine or broth on the stove so you don’t have to scrape the bits. Add back the needed fat and proceed.
If anyone is avoiding corn & gluten using tapioca starch or a gluten-free baking mix works great. The amounts of tapioca starch maybe more than mentioned in the recipe above but works great!Just play with the amounts as you whisk!Thanks for the recipe and ratios Rachel!
I use this method every Thanksgiving. Works great every time!
I put turkey broth in the roasting pan with my turkey. Then when it’s done I have lots of rich delicious liquid that makes great gravy. I just strain and bring to a boil with some flour.
I’m deep frying my turkey and I won’t have fat to make my gravy any advice on how I can make delicious gravy without the dripping fat? Help! Thanks
Hi, Carolina! Emma here, managing editor for Simply Recipes! I posted your question on Instagram (@simplyrecipes) and got some great suggestions! Here are a few:
* “Hard simmer 2 quarts of stock (chicken is good, doesn’t have to be homemade), add onion, celery, and bay leaf. Reduce until you’re down to a cup of goodness. Whisk in a little cornstarch slurry and season like gravy. Add more stock for more volume.
* Another person does the same, but makes a roux (with flour and butter) instead of a cornstarch slurry
* “Use the giblets and neck to help flavor the gravy!”
* “I make a basting liquid of chicken stock, white wine, butter, seasoning, and minced turkey giblets. I add the drippings to this mixture (which you would obviously skip) then thicken with a roux. Very rich and flavorful.”
* “We buy turkey wings and legs and we roast that the day before and get the drippings from that. We do this when we have a large crowd and need buckets of gravy! I got the tip from Tyler Florence. He did it on his show years ago!”
Hope this helps! Let us know how it turns out!
Use that delicious neck and giblet flavor boil it down. And make your broth with onion and celery. Carrots as well. If you like strain it.
I was faced with this one year, somebody else wanted to cook the turkey. I was not a happy camper. Not only did you have to make gravy different, but no stuffing in the bird. I compromised for 1 year. 1 year.
Save yourself a lot of trouble this Thanksgiving with a hanging gravy ladle. No more spoons in your gravy! I found a cheap stainless steel one on Amazon… http://amzn.to/2zHpEmN
Wow.. I did not realise there is non-vegan gravy out there. Just use fresh ingedients, people! Not fat and waste :(
When I am making gravy, I add my stock to the drippings, bring to a boil. In the meantime I have taken about one cup of prepared stock and 4 tbs. flour. Place mixture in a jar with a lid, shake like I have gone mad and then slowly add to the drippings while continuously stirring. Perfect gravy and plenty for everyone, every time. By putting the flour and stock in the jar, then shaking it, any lumps in the flour are completely broken up and absorbed by the stock.
For flour gravy you dont give the amount of liquid?
Hi Tim, it’s the same as with the cornstarch method, 3 to 4 cups. I’ve clarified that in the instructions, thank you!
I boiled pork chops and used the broth for gravy. I melted butter, dissolved some flour, a bit of cornstarch, and a cup of milk… bring it to boil with constant stirring. Salt and pepper to taste. Seasoning for added flavor and color.
Actually a great way to do it is to reserve ALL of drippings (stock) from the pan…let cool, skim off most of the fat (or all if you prefer. If you don’t have at least 4 cups of drippings (stock), add some store bought til you do. Bring to a boil. Dissolve cornstarch in cold water. Rule I use is 1/2 T cornstarch per cup of liquid. Add slowly to boiling broth and beat it with wisk till thick as you like (longer you cook it, the thicker it will be with cornstarch).
Yours is simple and easy, yes. I like to add a mirepoix and roux. Both can be made in advance. Between brining and cooking my turkey and making the gravy, mine can become a three day project. I put all the turkey bones and scraps into the roaster add water and make a broth. You can crush the bones also releasing flavor from the marrow. I also add a spice sachet. Then I strain all the stuff out to get clear broth and add back the roux, chopped onions and tons of mushrooms. It is a lot of work but it is sooo good. You really need to have one person in charge of the turkey and gravy and somebody else making all the side dishes. It’s best if you have two turkeys so you can make the gravy the day before…you need to sacrifice a turkey to make it.