Tag Archives: turkey gravy recipes

Basic Turkey Gravy

Here is your go to recipe for gravy. I love it because you can make most of it in advance, the key to a well planned Thanksgiving, doing as much of the preparation as you can in advance.

From by the bay wishing you easy gravy food memories!

Maryann

blog turk gravy

Basic Turkey Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 bouquet garni

1 onion, peeled and quartered

1 carrot, chopped

1 teaspoon black peppercorns

Gravy

6 tablespoons flour

6 cups gravy base

4 tablespoons butter

2 bay leaves

2 tablespoons honey

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

½ cup chop parsley

Optional : Giblets – chop giblets braised in the gravy base and add to gravy

Directions for gravy base

Combine into a soup pot chicken stock, bouquet garni, onion, celery, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.If you like giblets in your gravy , save and refrigerator.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Melt butter in a bowl and then add flour , whisk until it is a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Pour this back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the 1/2 cup of seasoned stock. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in parsley adjust seasoning with salt and pepper. Serve with turkey. 

 Optional : Giblets – chop giblets braised in the gravy base and add to gravy

Sage Gravy

There is nothing like homemade gravy for your Thanksgiving Turkey and you’ll love this sage gravy. You can make most of this gravy in advance by making a flavorful stock as your base and then flavoring the gravy with the turkey drippings at the end. This gravy is perfect used with my  Apple Sage Roast Turkey.

http://blog.entertainingbythebay.com/2014/11/apple-sage-roasted-turkey/

From by the bay wishing you turkey gravy food memories!

Maryann

blog sage gravy

Sage Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

6 sage leaves

1 teaspoon black peppercorns

Gravy

1 cup white wine

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

2 tablespoons chopped sage

Directions for gravy base

Combine into a soup pot chicken stock, carrot, onion, celery, bay leaves, sage, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the wine. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in sage adjust seasoning with salt and pepper. Serve with turkey.

Apple Cider Gravy

The perfect compliment to Apple Cider Brined and Maple Roasted Turkey is this delicious apple cider gravy. You can prepare much of the gravy in advance and last minute deglaze your turkey roasting pan using apple cider to sweep all the yummy pan juices into your gravy. You’ll love all the warmth flavors in the gravy and aroma as you prepare this gravy is unsurpassed!


From by the bay wishing you warm apple cider food memories!

Maryann


Find the apple cider brined and maple roasted turkey recipe here:
http://blog.entertainingbythebay.com/2012/11/01/cider-brined-and-maple-roasted-turkey.aspx



blog turkey gravy 2012


Apple Cider Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

1 tablespoon allspice berries

1 cinnamon stick

1 teaspoon black peppercorns

Gravy

1 1/3 cup cider

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

2 tablespoons honey

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

Directions for gravy base

Combine into a soup pot chicken stock, cider, carrot , onion, celery, bay leaves, cinnamon stick, allspice berries, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the cider. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, adjust seasoning with salt and pepper. Serve with turkey.

 

Merlot Turkey Gravy

Here is the prefect gravy recipe. It’s base is an enhanced chicken stock, which has the flavor punched up with merlot wine and turkey pan drippings. The result is so delicious that you will have a hard time not putting this on top of everything on your Thanksgiving plate. Remember gravy is imperative to a successful Thanksgiving meal! Hot gravy can make up for any missteps in timing with your meal, where a dish might have gotten cold.

From by the bay, wishing you hot gravy food memories!

Maryann

 

blog merlot gravy

 

Merlot Turkey Gravy

Gravy Base

6 cups chicken stock, if store bought preferably organic low sodium

Giblets and neck from turkey

1 sprig rosemary

1 spring thyme

1 onion, peeled and quartered

1 celery stick, chopped

1 teaspoon black peppercorns

Gravy

1 1/3 cup merlot

6 tablespoons flour

6 cups gravy base

4 tablespoons butter

2 bay leaves

2 tablespoons pomegranate molasses

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

Directions for gravy base

Combine into a soup pot chicken stock, rosemary, thyme, onion, celery, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Melt butter in a bowl and then add flour. Whisk until it is a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Pour this back into the broth and whisk to blend. Add bay leaves, molasses, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the merlot. Scrap pan to get all brown bits, let reduce to half, about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix adjust seasoning with salt and pepper. Serve with turkey.