Mix Gravy Mix, flour and sage in large saucepan. Gradually stir in apple juice, turkey drippings and water with wire whisk until smooth.
Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).
Place turkey giblets and neck into a
nd neck from turkey; reserve for Savory Herb Gravy. Rinse Turkey with cold
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
he liquid in the turkey drippings by pouring the drippings into a clear
Mix the turkey drippings with hot water in a
bring the water (or broth), turkey parts, shredded carrot, celery and
ups.
Place the turkey roasting pan with drippings over 2 burners
mall, pieces.
Place the gravy into a large pot.
Strain the turkey drippings through a fine mesh sieve
Pour turkey drippings from roasting pan into 4-cup measure. Remove 1/4 cup fat from drippings.
Place in saucepan.
Skim off and discard remaining fat from drippings.
Add broth to drippings to make 4 cups.
Blend flour into fat until smooth, then gradually add drippings.
Cook and stir until gravy comes to a boil and thickens over medium heat.
Season to taste with salt and pepper. Add giblets.
Makes about 4 cups.
Pour the turkey drippings into a saucepan, and gradually whisk in the flour. Bring the mixture to a simmer over low heat and cook until the mixture is a golden brown color, stirring occasionally, about 5 minutes. Gradually whisk in the turkey stock until the gravy is smooth; mix in a little water if desired. Season to taste with salt, black pepper, and celery salt, then simmer about 15 more minutes to thicken the gravy and blend the flavors.
inute stirring occasionally. As the gravy cools it will thicken so
he stock.
Pour the turkey drippings into a saucepan, then cook
In 1 qt. glass measure, combine 3 T. fat from turkey drippings or margarine and 3 T. flour.
Gradually stir in 2 c. chicken broth or turkey drippings (2 c. total).
Cook on high 6 to 9 minutes until boiling and thickened.
Stir twice during cooking.
Add salt and pepper to taste.
1/2 tsp. browning sauce (optional).
Makes 2 cups.
Pour turkey drippings through a stainer into a fat separator. Pour turkey juices (minus
Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
Strain broth; you should have close to 4 cups.
Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.
Whisk water and cornstarch together in a bowl until smooth.
Combine cranberry sauce, turkey drippings, curry powder, thyme, anise seed, cardamom, and orange zest in a small saucepan; cook, stirring occasionally, over medium heat for about 5 minutes.
Stir cornstarch mixture to remove any lumps and pour into cranberry mixture. Reduce heat to medium-low and cook, stirring occasionally, until gravy is thickened, 5 to 10 minutes.
In roasting pan, mix turkey drippings and all-purpose flour. Gradually add Swanson clear chicken broth.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Makes 2 cups.
Combine drippings and giblets in a saucepan over medium heat and bring to a boil. Reduce heat to a simmer, add eggs, and stir.
Mix water and cornstarch together in a bowl until smooth. Stir mixture into simmering liquid in the saucepan and bring to a boil. Reduce heat to low and season with salt and pepper. Simmer until thickened, about 5 minutes more.