Lauren Allen from the website Tastes Better From Scratch often ate two turkeys for Thanksgiving dinner when she was growing up. One was made by her mother. and one made by her grandmother.
“They would both use the turkey to make the best homemade gravy,” she recalls.
Allen, from Arizona, notes that this recipe uses both the turkey giblets and the drippings for a richer flavor and creaminess. (You don’t have to use the insides if you want.)
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“I like to sprinkle this on my turkey and make little ‘wells’ out of the mashed potatoes to pour it in,” she told Fox News Digital.
She also says this gravy is delicious poured over leftover turkey and cranberry sandwiches the next day.
Türkiye Gravy Recipe by Lauren Allen of Tastes Better From Scratch
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes 15 serves.
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equipment
frying pan
Spoon with holes
Whisk to mix.
Check out this homemade turkey gravy recipe by Lauren Allen from Tastes Better From Scratch. (Lauren Allen/Tastes got better from the beginning)
raw material
Drizzle from Roasted Turkey
½ cup all-purpose flour
4 cups low-sodium chicken broth (or turkey or vegetable broth)
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Salt and pepper to taste
Raw turkey innards and neck Can choose
direction
1. Place the neck, heart, liver, and gizzard of the turkey in a medium saucepan.
Cover completely with water and bring the water to a boil. Once boiling, simmer for about an hour or until the meat is cooked through.
2. Then use a slotted spoon to scoop out the insides from the water and set aside.
At this point You can decide to discard the liquid from the innards. Or save a little to use at the end of making the gravy. If you want to make the gravy thinner Otherwise, you do not need to use this liquid.
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3. When the insides have cooled down. Remove the liver and discard it. (It adds a really strong flavor and flavor that not many people like.) Use your fingers to remove the meat from the turkey neck. Add the meat to the remaining giblets and discard the remaining neck. Then cut the insides into small pieces and set aside for the gravy.
4. When you take the turkey out of the oven Pour in the drippings. (What’s left in the roasting pan after cooking the turkey This includes melted fat and any meat that has fallen out) from your turkey roasting pan into a large bowl (tilt the pan away from you and be careful not to burn it).
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5. Let the drip sit for a few minutes to allow the fat to naturally separate from the rest. You will notice that the fat will rise to the top. Leaves stains and liquid at the bottom.
Use a large spoon or ladle to scoop (remove) most of the fat from the top of the drippings.
6. To make gravy Take a large pan and add one cup of dripping water to the pan. Add half a cup of flour to the pan and stir until smooth (at this point you’ll have to use your own judgment a little). But you want a sticky consistency. If you look a little oily add more flour)
Add flour to the gravy until it becomes creamy. Add more flour if the gravy is too fatty. (Lauren Allen/Tastes got better from the beginning)
7. Once you have found the consistency you want. Stir the mixture slowly. on a hot fire as it begins to brown. You are creating a roux.
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8. Once you have a nice golden brown color. Add 4 cups chicken broth and 1 cup drippings.
9. Let the gravy cook. Stir constantly for about five to eight minutes or until thick. Then put in the organ meat.
10. At this point, decide for yourself whether you like the consistency of the gravy or not. If the gravy is too thick Add the offal broth or liquid from the drippings.
If the gravy is too thin Cook for about 10 minutes if still thin. Add corn starch. (Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add to the gravy)
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Continue heating until the gravy thickens to the desired consistency.
Once you are satisfied with the consistency of the gravy. Season with salt and pepper to taste. and can be eaten
Season the gravy with salt and pepper until you reach your desired flavor. (Lauren Allen/Tastes got better from the beginning)
Store leftover gravy in a sealed container in the refrigerator for up to three days.
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This original recipe is from Lauren Allen of Tastes Better From Scratch and was shared with Fox News Digital.
