Like sauces? Then check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today👍 👉 (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 ebook and paperback - (US, CA, UK, EU, AU, JA, IN, MX, BRL) amazon affiliate link* - amzn.to/3zz498I
I've been cooking turkeys for 50+ years. I'm sure I've cooked well over 100 of them, and I always HATE the last minute gravy scene. This approach is brilliant, and I'm definitely going to try it this holiday season. Thanks!
@geraldarcuri9307 I feel you.. every yr am in charge of Thanksgiving dinner and as the gravy is the last thing for me to get done it's nerve-wracking to see how will come out.
@@geraldarcuri9307 Surprised you haven’t heard of make-ahead stock and gravy. I also keep the carcass of previous roasts in my freezer and make the stocks months or weeks in advance, then this years trimmings/carcass go in the freezer for the next time. Saves time in the long run. If you want to really step up your turkey game debone the whole thing and made a demi glacé. Adam Ragusea made a video on it. It’s top tier turkey and so easy to make ahead and day-of prep.
November 27, 2024, 3:45 PST. I'm almost done! GREAT RECIPE, and instructions are clear, easy-to-follow, and complete. Tomorrow, Thanksgiving Day, will be the first Thanksgiving Day in 50 years that I won't be making gravy in a crowded kitchen at the last minute. Thanks!
Omg, I do love to prep ahead and do love a process! I’ve never had a gravy catastrophe, but will definitely go this route this year, including spatchcocking the bird. Not sure why I never did that before! It’s my favorite holiday and another way to show my love and gratitude to my loved ones…
I've done something similar for many years using a separate pack of turkey thighs and/or drumsticks. I usually make enough stock for the main meal, hot turkey sandwiches and to add to the turkey soup that follows. Doing this a day ahead of time has been a game changer.
I do this but I often liquidise some of those veg (I add a couple of potatoes) and use them to help thicken the gravy. And if I have time, I take the meat off those wings and add that too. I hate to waste any food.
I'm 62......learned to cook at a very busy Country Club back in the 80's (see the Wedding Singer Movie) and made Every Thanksgiving Turkey ever Since.Love that you tip you could make Gravy in advance. It's my cheat😉
I’ve bought extra turkeys at turkey time and cooked one up ahead, froze all the meat and made broth, froze it, then used that broth for gravy on Turkey Day Then I can deal with drippings, etc later- after enjoying meal w/my easily made gravy. I love the roasting pan full of vegs and bird parts before broth making. I will add pan drippings to this broth I get. YUM
Boy oh boy! I’m going to apply this to my next whole chicken! I usually save the bones for stock AFTER cooking it but I never get enough juice for gravy. I want a lot of gravy. Sooooooo. This is a great way to get a lot of gravy. And still save bones for stock! Thanks so much
@twinfin8571 I started using a pretty spicy (savory not hot) wet brining on all my birds. I get so much wonderful drippings for gravy. I end up freezing about half of it. I was raised on gravy as a beverage. Not enough gravy is the ultimate fail as a cook in our family. Enjoy your new found plethora of drippings. It also seems to help the flavor of the stock.
One year, I bought a separate package of turkey legs and used them to make the gravy in advance. That allowed me to keep the turkey intact for presentation since I didn't spatchcock it.
I just made this today and is in fridge it’ tastes great!..my kitchen smells like Thanksgiving! We roast our turkey on the gas grill rotisserie so will add those juices as he instructed last minute!
Excellent! I spatchcock our bird three days in advance and do the gravy the same day, but I’m always looking for ways to improve/simplify. Two spatchcocking tips if I may; 1) I have a set of hand pruning shears that I use only in the kitchen and for pruning fresh herbs. Get a set that can go through a 1/2” branch. They make quick work of getting through that back bone and don’t need to be sharpened afterward. 2) After taking out the backbone, take out the wishbone too. Doing so makes it easier to break the breast and makes the bird lie even flatter.
You did that just right...most people refuse to go through the process like you did and they miss the astounding flavor. Ma and I opened a small restaurant in a small farming town and I made gravies and sauces for everything....Happy Thanksgiving!
I'm glad this vedio. I'm roasting my veggies and turkey now to make gravy thank you so much for the recipe and showing us steps by step this is very helpful.
I started making the oven roasted veggies and turkey parts. It was done in 45 min. The veggies started to burn, so next time I'll either reduce the heat or cut veggies larger! Thanks for the tip!!!
Last year‘s gravy was such a disaster that I decided to skip it this year. Now you make me want to actually try cooking turkey gravy again. It’s too late for Thanksgiving but I will definitely try this for Christmas. Thank you!
This is brilliant, Thanksgiving can be a stressful day for the cook. Making the gravy ahead relieves some of that stress and might even taste better as we all know stews, chili, spaghetti sauce etc. taste better after a night in the fridge. Spatchcock the turkey is great idea too. Dry brining in fridge great for crisp skin. This will be my new method from now on. Thanks.
This gravy recipe is interesting. I like the day before trick. The more food one does the day before the better( why anyone does pies on Thanksgiving day is beyond me) . There are few things I'd do different ( I smoke myturkeys) but all in all good stuff. I'll definitely check out your cook book. I very much like your sauce recipes and it would be very nice having them together in one book. Have a great day 🌤 🦃
Well! Now at 73 yrs old, I'm actually looking forward to cooking the gravy and the turkey! Can you share how many pounds your turkey was? I have that same pan with the rack and do not need too big of a bird.
Gravy looks awesome! I would definitely strain out that white stuff. 🤭 In my opinion, it isn’t very appetizing. But gosh. I’ll bet your gravy is delicious! Happy thanksgiving, y’all…🍻
Once you have that lovely gravy ready for the table, serve it in a preheated thermal coffee carafe....keeps it piping hot for hours....no more cold gravy. Also lets you do the heat up way before serving time.
That is a great idea to make the gravy ahead of time. I am totally doing that this year. I have to be gluten free so I am assuming I can use cornstarch instead of the flour.
I would like to point out that the darker you cook the roux to the less it thickens your gravy/sauce, it is a balancing act. The darker the roux the more flavour it will add, do not forget the the roux will carry over cook as well so remove it from the heat just prior to your desired colour/flavour. It can take abit of practice to get really dark roux like for gumbo, I still burn it sometimes if I do not give it my full attention. Take care and God bless one and all?
THANK YOU FOR A GREAT-THROUGHLY EXPLAINED AND "MOST HELPFUL RECIPE " WORKS FOR SO MANY DISHES- AT 78 I HAVE NEVER PURCHASED GRAVY!! HAD THE MOST WONDERFUL GRANDMOTHER'S & MOM - THEY TOOK THE TIME TO TEACH AND "LOVE US" HAPPY THANKSGIVING TO ALL.
Oh, my goodness! I dont know how your channel came up in my feed, but I am so glad it did!! Gravy is one of my favorite beverages! Cant wait to check out your vids! 🥳🥳🤓
Man I’m getting flashbacks of Food Network when it was good. Great instruction. # Corn starch, you have to warm up slowly in the microwave. I always thought you couldn’t reheat corn starch thickened gravy without it being sauce.
Perfect! My son always debones the turkey, so there's no drippings, and im supposed to make the gravy! This methid will really help me. Can you use the giblets in any way to enhance the flavor?
Sure, add them to the stock when it is being reduced down. You can harvest them and use them when the stock is done to make giblets gravy or add them to stuffing.
This is great, making the day of always takes time when there is so much to do already. I could almost smell it. I also like your Thanksgiving attire, we are the kind that wears sweatpants and tee shirts, no fancy clothes for us that day (we all eat like pigs that day) and want something comfortable to lay around in the rest of the day 😂
I would recommend 3 to 4 gallons to be on the safe side - should be enough to handle that type of crowd. Thanks for watching and have a Happy Thanksgiving!
Just wondering the weight of the turkey pieces. I live in Italy now and can't get wings or necks, only the legs (unless I'm buying a whole turkey but then I would lose bird for the party!). Thanks.
❤ Boy Oh Boy I'm definitely (God willing) following your recipe this Thanksgiving! I was wondering if you have any suggestions on how I can double this recipe? (other than the obvious) I am cooking an approximate 30lb Turkey for for the turkies in my family and they always take leftovers home so I don't want to run out of gravy! Oh, does your recipe book have a recipe for Creamed Chipped Beef gravy or is it just a roux? ❤ Thanks for sharing ❤ ❤HAPPY THANKSGIVING TO YOU AND YOURS ❤
Sounds Great! Doubling it will work just fine. Yes, the cookbook does have a creamed chipped beef recipe as well as a sausage gravy (for biscuits and gravy) and a hamburger gravy - so the typical SOS Gravy style recipes. I hope you and your family have a very Happy Thanksgiving👍
Gluten free flour tends not to thicken as well as regular flour. I would suggest using cornstarch to thicken the gravy. Here is one of my videos on how to make a cornstarch slurry - th-cam.com/video/gT5MaPCCw_U/w-d-xo.html I hope this helps.
I live in Italy and can't find a whole turkeys. I get Boneless skinless turkey breast halves and tie 2 together, then cook in the rotisserie. I buy turkey legs and wings and roast in the oven. I then simmer in a pot with my veggies and seasoning. Next time I'll do it your way, roast the veggies with the meat. It definitely will be more flavorful. Thanks!
2 days out should not be a problem. Dry brining time based on the size of the turkey: Small (8-12 lbs or 3.6 - 5.4 kilos): brine for 24-48 hours Medium (12-16 lbs or 5.4-7.2 kilos): brine for 48-72 hours Large(16-20+ lbs or 7.2-9+ kilos): brine for 72-96 hours I hope you enjoy👍
I wonder if you could make the gravy a few weeks in advance, freeze the gravy in silicon molds, and then use a sous vide to warm it back up to 165f right before you serve it. That would be such a time saver.
What’s your opinion on using that chicken tail? I heard you say it has an oil gland. But can’t you skim that off the top once you use it in your broth? I have always used it bc of the tremendous flavor it provides. Turkey is such a dry meat anyway.
Love this except for deglazing that sheet pan. Don’t know if I could do that on my stove. Don’t know if my “ high tech” burners would work my sheet pans.
Separate the leg quarters from the breasts completely and roast on a separate pan. They cook to different temperatures so you can adjust if necessary. Using the skimmed turkey fat as a base for the roux instead of butter is better imho
Well, I will stay with the last minute gravy, raised on farms getting the gravy from the bird itself is far better tasting, the neck ..giblets, celery, onions, time, sage, rosemary go into a big pot and simmer while turkey cooks, added two cups of water to turkey pan, turkey is held up from water, once done the turkey juices added to giblets, all strained and ready to be gravy..takes 10 minutes. The pups get the giblets and everyone is happy...far better rich gravy.
That's how my mom taught me. So many people throw away the neck. But I use that broth to deglaze the pan and add to my stuffing with 1 carton of broth and 2 cups of water added to the soup. You will have enough broth to deglaze the pan, for stuffing and to baste the turkey.
Don't throw away the veggies. Do toss bones and meat. Grind up veggies, put parchment paper on a cookie sheet, smooth & freeze over night. Cut into cubes or grind put some in fridge/freezer in container & you just made homemade boullion😊
All that work- I would do a whole turkey in a huge roaster with small amount of liquid at bottom and when tukey is done make thickened gravy from the juice - ready to put on mashed potatoes
Like sauces? Then check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today👍
👉 (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx
👉 ebook and paperback - (US, CA, UK, EU, AU, JA, IN, MX, BRL) amazon affiliate link* - amzn.to/3zz498I
I had no idea about the oil gland in the tail. Thank you!
@@user-fs6ou3fk9p what does it if oil gland left on?
I've been cooking turkeys for 50+ years. I'm sure I've cooked well over 100 of them, and I always HATE the last minute gravy scene. This approach is brilliant, and I'm definitely going to try it this holiday season. Thanks!
@@geraldarcuri9307 me too!
Fr the stress is real cause everything is pretty much done
@geraldarcuri9307 I feel you.. every yr am in charge of Thanksgiving dinner and as the gravy is the last thing for me to get done it's nerve-wracking to see how will come out.
@@geraldarcuri9307 Surprised you haven’t heard of make-ahead stock and gravy. I also keep the carcass of previous roasts in my freezer and make the stocks months or weeks in advance, then this years trimmings/carcass go in the freezer for the next time. Saves time in the long run. If you want to really step up your turkey game debone the whole thing and made a demi glacé. Adam Ragusea made a video on it. It’s top tier turkey and so easy to make ahead and day-of prep.
November 27, 2024, 3:45 PST. I'm almost done! GREAT RECIPE, and instructions are clear, easy-to-follow, and complete. Tomorrow, Thanksgiving Day, will be the first Thanksgiving Day in 50 years that I won't be making gravy in a crowded kitchen at the last minute. Thanks!
That's perfect! Have a Happy Thanksgiving!
I made this today…it is FABULOUS! Never will make last minute gravy again…and wow did the kitchen smell scrumptious!
Wonderful! Happy Thanksgiving!
Omg, I do love to prep ahead and do love a process! I’ve never had a gravy catastrophe, but will definitely go this route this year, including spatchcocking the bird. Not sure why I never did that before! It’s my favorite holiday and another way to show my love and gratitude to my loved ones…
I've done something similar for many years using a separate pack of turkey thighs and/or drumsticks. I usually make enough stock for the main meal, hot turkey sandwiches and to add to the turkey soup that follows. Doing this a day ahead of time has been a game changer.
I just finished making it and it's now resting in the fridge. It is PERFECT! Thank you for a great recipe. You're a lfe saver!
That's wonderful! Have a Happy Thanksgiving!
I do this but I often liquidise some of those veg (I add a couple of potatoes) and use them to help thicken the gravy. And if I have time, I take the meat off those wings and add that too. I hate to waste any food.
I'm 62......learned to cook at a very busy Country Club back in the 80's (see the Wedding Singer Movie) and made Every Thanksgiving Turkey ever Since.Love that you tip you could make Gravy in advance. It's my cheat😉
I’ve bought extra turkeys at turkey time and cooked one up ahead, froze all the meat and made broth, froze it, then used that broth for gravy on Turkey Day
Then I can deal with drippings, etc later- after enjoying meal w/my easily made gravy.
I love the roasting pan full of vegs and bird parts before broth making. I will add pan drippings to this broth I get.
YUM
@YeshuaKingMessiah yeah.....id wash pots in your Kitchen....you are totally Down With It!
Boy oh boy! I’m going to apply this to my next whole chicken! I usually save the bones for stock AFTER cooking it but I never get enough juice for gravy. I want a lot of gravy. Sooooooo. This is a great way to get a lot of gravy. And still save bones for stock! Thanks so much
@twinfin8571 I started using a pretty spicy (savory not hot) wet brining on all my birds. I get so much wonderful drippings for gravy. I end up freezing about half of it. I was raised on gravy as a beverage. Not enough gravy is the ultimate fail as a cook in our family.
Enjoy your new found plethora of drippings. It also seems to help the flavor of the stock.
One year, I bought a separate package of turkey legs and used them to make the gravy in advance. That allowed me to keep the turkey intact for presentation since I didn't spatchcock it.
I like to use a little white wine to deglaze the final pan the turkey is cooked on.
Turkey gravy is the foundation of a memorable Thanksgiving dinner! Thanks for the great recipe.
I totally agree! You are so welcome! Have a Happy Thanksgiving 👍
Oh my not me. There is so much more than gravy, it's just gravy people, but to each there own.
Beautiful stock!!!! I make mine weeks ahead, then pressure can it. You can purchase turkey necks and drumsticks weeks in advance❤
I'm drooling just watching this. Great video as usual.
Turkey Gravy = Ambrosia Of The Gods, thank you for showing how to do it early, can't wait to try this Thanksgiving! Cheers~
Am a lover of gravy and my mom taught me well..but always last minute! Am going to try this!
I just made this today and is in fridge it’ tastes great!..my kitchen smells like Thanksgiving! We roast our turkey on the gas grill rotisserie so will add those juices as he instructed last minute!
Excellent! I spatchcock our bird three days in advance and do the gravy the same day, but I’m always looking for ways to improve/simplify. Two spatchcocking tips if I may;
1) I have a set of hand pruning shears that I use only in the kitchen and for pruning fresh herbs. Get a set that can go through a 1/2” branch. They make quick work of getting through that back bone and don’t need to be sharpened afterward.
2) After taking out the backbone, take out the wishbone too. Doing so makes it easier to break the breast and makes the bird lie even flatter.
You did that just right...most people refuse to go through the process like you did and they miss the astounding flavor. Ma and I opened a small restaurant in a small farming town and I made gravies and sauces for everything....Happy Thanksgiving!
I'm glad this vedio. I'm roasting my veggies and turkey now to make gravy thank you so much for the recipe and showing us steps by step this is very helpful.
Awesome! I hope you all enjoy it 👍
Forget water. I use white wine. Scrumptious!!!
So excited that we are finally going to have perfect gravy this thanksgiving. Thanks so much for
New subscriber. Love the channel. I tried your premium Salisbury steak recipe and it was the best we've ever had.
I questioned the ketchup as an ingredient at first, but I will not question your recipes henceforth. 😄
I started making the oven roasted veggies and turkey parts. It was done in 45 min. The veggies started to burn, so next time I'll either reduce the heat or cut veggies larger! Thanks for the tip!!!
I love this!!!! You popped up in my feed. I have always wanted to learn to master sauces😊
Last year‘s gravy was such a disaster that I decided to skip it this year. Now you make me want to actually try cooking turkey gravy again. It’s too late for Thanksgiving but I will definitely try this for Christmas. Thank you!
Thanks for helping my meal to be great!
I did learn to make gravy ahead of time, but this method is great. Thanks for sharing, def gonna do this! 🦃
This is brilliant, Thanksgiving can be a stressful day for the cook. Making the gravy ahead relieves some of that stress and might even taste better as we all know stews, chili, spaghetti sauce etc. taste better after a night in the fridge.
Spatchcock the turkey is great idea too. Dry brining in fridge great for crisp skin. This will be my new method from now on. Thanks.
This gravy recipe is interesting. I like the day before trick. The more food one does the day before the better( why anyone does pies on Thanksgiving day is beyond me) . There are few things I'd do different ( I smoke myturkeys) but all in all good stuff. I'll definitely check out your cook book. I very much like your sauce recipes and it would be very nice having them together in one book. Have a great day 🌤 🦃
Well! Now at 73 yrs old, I'm actually looking forward to cooking the gravy and the turkey! Can you share how many pounds your turkey was? I have that same pan with the rack and do not need too big of a bird.
It was around 12 lbs. Keep me posted on how it all turns out. Have a Happy Thanksgiving 👍
You did a great job on this gravy and I will be adopting your recipe, so thanks for your help 👍🙋🏼
Made your turkey gravy today: O! M! G! Fabulouso! Can't wait to try it with the turkey tomorrow! Happy Thanksgiving!
Try not to eat it all today! I'm happy you like it. Thanks for watching and have a Happy Thanksgiving!
Gravy looks awesome! I would definitely strain out that white stuff. 🤭 In my opinion, it isn’t very appetizing. But gosh. I’ll bet your gravy is delicious! Happy thanksgiving, y’all…🍻
Once you have that lovely gravy ready for the table, serve it in a preheated thermal coffee carafe....keeps it piping hot for hours....no more cold gravy. Also lets you do the heat up way before serving time.
@@tulefrog genius! Thanks!
or crockpot
Brilliant!
This channel is a bright spot in these dark times.
Great info thank you! I’m doing a roast lamb dinner soon and shall do gravy ahead of time. Do you make soup with the veg?
That is a great idea to make the gravy ahead of time. I am totally doing that this year. I have to be gluten free so I am assuming I can use cornstarch instead of the flour.
Love it! What a great way to save some time and that gravy looks amazing!
Thank you, this what I am going to do this year!
I bought your book "Sauces made simply". I love it!
Awesome! Thank you!
Such a nice recipe ! Thank You 💜
I would like to point out that the darker you cook the roux to the less it thickens your gravy/sauce, it is a balancing act. The darker the roux the more flavour it will add, do not forget the the roux will carry over cook as well so remove it from the heat just prior to your desired colour/flavour. It can take abit of practice to get really dark roux like for gumbo, I still burn it sometimes if I do not give it my full attention. Take care and God bless one and all?
About the day before.
I will need to make a small batch “of day ahead” mashed potatoes because they way this must smell I couldn’t wait to “try” it.
Just ordered the book from Amazon. Can't wait. Just in time for Xmas
Great video.
I just ordered your book.
Great channel I for sure subscribed! Thank you❤🎉
Thank you and welcome to the channel!
Gather I can do same with beef and pork. I like making brisket gravy. So guess buy beef or pork bones and then do same process?
You got it! The process will work just the same👌👍
@mikejanson1939 Hmmm, brisket gravy? Wow do I like that idea. Nice.
THANK YOU FOR A GREAT-THROUGHLY EXPLAINED AND "MOST HELPFUL RECIPE " WORKS FOR SO MANY DISHES- AT 78 I HAVE NEVER PURCHASED GRAVY!! HAD THE MOST WONDERFUL GRANDMOTHER'S & MOM - THEY TOOK THE TIME TO TEACH AND "LOVE US" HAPPY THANKSGIVING TO ALL.
Brilliant!
Now if they only sold the turkey all ready cut up like that.
One can dream.😉
Happy Turkey Day all. 🦃
Oh, my goodness! I dont know how your channel came up in my feed, but I am so glad it did!!
Gravy is one of my favorite beverages!
Cant wait to check out your vids!
🥳🥳🤓
Terrific!
Love your process..but i do have a question. When you mentioned parsley..what you dropped in looked like green sticks or chives.. what was that?
They are the parsley stems. I used the leaves for another recipe and saved the stems to add flavor to recipes like this one. Thanks for watching👍
Thanks
Awesome video! Can you freeze this gravy? Any issues to be aware of in defrosting?
Yes, it can be put in the fridge or frozen and rewarded. Enjoy 👍
ALL HAIL GRAVY MASTER (Bows)
About how many people would this amount of gravy serve? Thanks so much, it looks delicious.
It makes roughly 5 cups. It should serve between 10 and 15 people. I hope you enjoy 👍
Gravy is my favorite food.
Man I’m getting flashbacks of Food Network when it was good. Great instruction.
# Corn starch, you have to warm up slowly in the microwave.
I always thought you couldn’t reheat corn starch thickened gravy without it being sauce.
Perfect! My son always debones the turkey, so there's no drippings, and im supposed to make the gravy! This methid will really help me. Can you use the giblets in any way to enhance the flavor?
Sure, add them to the stock when it is being reduced down. You can harvest them and use them when the stock is done to make giblets gravy or add them to stuffing.
This vid is gold
TFS!! 🥰
I always do turkey gravy ahead but I never thought of actually roasting the meat and vegetables. Thank you!
Hope this is in the book. Got 3 coming. 👍🍺
This is great, making the day of always takes time when there is so much to do already. I could almost smell it. I also like your Thanksgiving attire, we are the kind that wears sweatpants and tee shirts, no fancy clothes for us that day (we all eat like pigs that day) and want something comfortable to lay around in the rest of the day 😂
Thank youuuu
😋 Yum!
I need to make gravy for 100-125 servings. What would be the measures? I am doing a community Thanksgiving and I love your channel
I would recommend 3 to 4 gallons to be on the safe side - should be enough to handle that type of crowd. Thanks for watching and have a Happy Thanksgiving!
Just wondering the weight of the turkey pieces. I live in Italy now and can't get wings or necks, only the legs (unless I'm buying a whole turkey but then I would lose bird for the party!). Thanks.
4 to 5 pounds should do the job - roughly 2 kilos. I hope you all enjoy!
❤ Boy Oh Boy I'm definitely (God willing) following your recipe this Thanksgiving! I was wondering if you have any suggestions on how I can double this recipe? (other than the obvious) I am cooking an approximate 30lb Turkey for for the turkies in my family and they always take leftovers home so I don't want to run out of gravy! Oh, does your recipe book have a recipe for Creamed Chipped Beef gravy or is it just a roux?
❤ Thanks for sharing ❤
❤HAPPY THANKSGIVING
TO YOU AND YOURS ❤
Sounds Great! Doubling it will work just fine. Yes, the cookbook does have a creamed chipped beef recipe as well as a sausage gravy (for biscuits and gravy) and a hamburger gravy - so the typical SOS Gravy style recipes.
I hope you and your family have a very Happy Thanksgiving👍
@@thesauceandgravychannel going to get that book❤
Can I use gluten free flour? Will it thicken gravy the same! Thx
Gluten free flour tends not to thicken as well as regular flour. I would suggest using cornstarch to thicken the gravy. Here is one of my videos on how to make a cornstarch slurry - th-cam.com/video/gT5MaPCCw_U/w-d-xo.html
I hope this helps.
I live in Italy and can't find a whole turkeys. I get Boneless skinless turkey breast halves and tie 2 together, then cook in the rotisserie. I buy turkey legs and wings and roast in the oven. I then simmer in a pot with my veggies and seasoning. Next time I'll do it your way, roast the veggies with the meat. It definitely will be more flavorful. Thanks!
Can I make the stock 5 days early and freeze it. Then make the rue and combine Thanks G Day ?
That will work 👌 enjoy 👍
I'm in the process of doing this recipe now--at 9:00 pm on the Friday before Thanksgiving. I have always hated last-minute ANYthing!
when I saw the GRAVY hat, i knew i was in the right place
Can we prepare the turkey 2 days out? Tuesday instead of Wednesday? Will the turkey dry out?
2 days out should not be a problem.
Dry brining time based on the size of the turkey:
Small (8-12 lbs or 3.6 - 5.4 kilos): brine for 24-48 hours
Medium (12-16 lbs or 5.4-7.2 kilos): brine for 48-72 hours
Large(16-20+ lbs or 7.2-9+ kilos): brine for 72-96 hours
I hope you enjoy👍
Gravy is great! Would make a nice tshirt logo. Just a thought. Haha
how about "gravy - it's what's for dinner!"
@c.z.8159 yep!
Gravy is groovy
@@corvettesbme "I'm Just Here for the GRAVY"
@catchitandcookit8097 good one!
The butcher removes the oil gland from just above the tail, but if not it's easy to see and cut out. The tail itself is quite good. Give it a try!
Never wash poultry. Just pat dry. Remove wishbone. Nice video.
Whole Foods has their little organic chickens for half price..guess they don’t sell well at thanksgiving, but they’ll be awesome to roast for stock!
I wonder if you could make the gravy a few weeks in advance, freeze the gravy in silicon molds, and then use a sous vide to warm it back up to 165f right before you serve it. That would be such a time saver.
@@pistol80 I’m sure.
The roadyed veg, wings, and neck look soooo good - iight wind up with canned gravy 'cause I will have gobbled that stuff up right out da oven!!😂
ROASTED......I MIGHT.....
Liquid gold is right! I love turkey gravy! ❤
Great info . But the turkey tail is my favorite part of the turkey dinner.
What’s your opinion on using that chicken tail? I heard you say it has an oil gland. But can’t you skim that off the top once you use it in your broth? I have always used it bc of the tremendous flavor it provides. Turkey is such a dry meat anyway.
Can the gravy be frozen
It can be frozen for a few months - thawed out and rewarmed👌
Love this except for deglazing that sheet pan. Don’t know if I could do that on my stove. Don’t know if my “ high tech” burners would work my sheet pans.
I missed what size the turkey is. How many pounds?
I used a 12 lbs. turkey👍
@thesauceandgravychannel Thank you!!!!!
My friend told me to cook turkey wings on the stove top the day before dinner in a large skillet to make gravy. It was the best gravy.
Did you brown them, and then simmer w vegetables?
@ yes, cooked on stove top
Freezable?
@@Susie462 You bet! It can be frozen for a few months thawed and rewarmed. Enjoy!
Separate the leg quarters from the breasts completely and roast on a separate pan. They cook to different temperatures so you can adjust if necessary. Using the skimmed turkey fat as a base for the roux instead of butter is better imho
OMG Jamie Oliver made that gravy 15 years ago but with chicken wings & they are cheap I have made it ever since 👍🇬🇧
Well, I will stay with the last minute gravy, raised on farms getting the gravy from the bird itself is far better tasting, the neck ..giblets, celery, onions, time, sage, rosemary go into a big pot and simmer while turkey cooks, added two cups of water to turkey pan, turkey is held up from water, once done the turkey juices added to giblets, all strained and ready to be gravy..takes 10 minutes. The pups get the giblets and everyone is happy...far better rich gravy.
That's how my mom taught me. So many people throw away the neck. But I use that broth to deglaze the pan and add to my stuffing with 1 carton of broth and 2 cups of water added to the soup. You will have enough broth to deglaze the pan, for stuffing and to baste the turkey.
👏 👏 👏
You're a smart little peanut.
Don't throw away the veggies. Do toss bones and meat. Grind up veggies, put parchment paper on a cookie sheet, smooth & freeze over night. Cut into cubes or grind put some in fridge/freezer in container & you just made homemade boullion😊
You can also bake on lowest temp. In oven for 4 hours for dry loose boulion powder.
What about the carrots and celery? Are they not part of the meal or were they simply used for making the stock?
Most of the flavor and nutrients from the meat and veggies are in the fortified stock. They won’t taste like much and the texture would be mushy.
Love this gravy method but a question: how do you plan to reheat Turkey on the big day?
I think he cooked that the day of. I'd wrap in foil w a little broth, heat on low in the oven. Just a thought❤
All that work- I would do a whole turkey in a huge roaster with small amount of liquid at bottom and when tukey is done make thickened gravy from the juice - ready to put on mashed potatoes
Yes! I don't see how this saves time. It takes me 10 minutes to make gravy day of.
I make my gravy like this but I buy four wings and 2 legs and make it like that
What do you do with the leftover vegetables and wings. Can they go into soups?