Hello. Finally, I have time to answer some questions on this video made six years ago. Much thanks for the kind and humbling comments from all over the USA and the world. Number 1 question: What are those glass pots?-they are awful pots, scorch and burn easily but I simply use them for demonstration purposes to give the viewer the best idea of what is happening in the pan. They are Pyrex Flameware- made from the 1940s-1960'-the older ones had a blueish tint, and became clearer in the 50's and 60's.The ones I use were from my grandmother, bought new in the 1960's. Roasting Pan?- All Clad "Roti Pan" Heavy Gauge Stainless. Won't warp if using directly on the stovetop for those that make gravy directly in the pan. I don't choose to make gravy directly on the stovetop because I have a hard time whisking in a rectangular pan with a shallow amount of liquid and will end up lumpy gravy. Why add the roux to the stock vs. stock to roux? Because the amount of fat you get out of a bird and amount of stock you make from the drippings, you are in much greater control over the ultimate consistency/thickness of the gravy. I can simply stop adding roux when I feel the gravy has developed a light thickness and achieve the rest of the thickness by evaporation or reduction by simmering down and also concentrates flavors. This is better than making the gravy too thick and having to add water or more canned broth to thin out. Remember, gravy naturally gets thicker as it cools, so if you want to avoid the "gravy skin" syndrome, try it a little less thick as it will always get a little thicker once you pour it over your food and expose it to greater surface area and cooler temperatures. Caramel color? -it is a totally personal choice- the amount of color one gets from the drippings in the pan varies and you may just like to influence the color of the final gravy-brand names such as Gravy Master and the industry standard Kitchen Bouquet actually give a pleasant vegetable flavor as these browning sauces are prepared from very well caramelized vegetables. A good quality soy sauce is great as well, but remember, that it will add salt so you may add the soy before you final season with salt. What chef advises against no mirepoix/vegetables in the pan when roasting the turkey? My life experience is that the mirepoix added to the roasting pan in a home oven where there is not much room in the pan beyond the turkey, greatly hinders the formation of any quality fond/drippings/deep golden goodness on the bottom of the roasting pan and since I am not using any stock/broth from a can or carton our bouillion cube, I really need to get flavor in the pan. In a professional kitchen were we may have much larger roasting pans, we can spread out the mirepoix in a thin layer to get more caramelization to enhance the gravy. Why are you putting all of the fat back into the gravy? Well...that is the point of a traditional gravy/veloute, to utilize the rendered flavorful fat from the bird combined with flour properly cooked (roux) to become the thickener. If you want to avoid all of the fat, simply thicken the stock/broth with a slurry of cornstarch, or even better arrowroot, or make it easier by sprinkling some Wondra flour directly into the liquid and whisking. How could you do such an awful job at skimming off the fat from the top of the stock? It looks worse than it really was because of the clear measuring cup I used and my faster/less dishes to wash method of using a ladle skimming technique. Reality is...if I had more time, I would have been much more careful, but it is also important not to drag out the video too long. Gravy came out quite fine in my recollection. Why the tall, "ridiculous hat"? I taught in a professional culinary school and this video was representing that school, must have standards of professionalism. I now teach high school students culinary and baking in the inner city of Hartford, CT and still wear the same type of hat. As I am always learning and improving, I feel as though I have earned the right to wear the tall hat but don't subscribe to the theory..."The Taller The Hat...The Bigger The Ego":-) The pleats in the traditional chef toque are though to signify the number of techniques one can use to prepare eggs or chicken depending on which historians you speak to. Wow, congratulations for reading this far and do have a happy and safe Thankgiving. Cordially, Jamie Roraback
I followed your instructions and I made delicious gravy as opposed to the thick gooey starchy- tasting stuff of past. It really is a fool-proof way of making perfect gravy. Thank you for your expertise.
I remember you wanting to find the clear Pyrex so you could show the process of consume. They are crap. Because of you I have quite the collection on Le Crueset. After becoming one of the many Corporate Chefs for the worlds largest food companies, Compass Group, i left the business to work at one of your other favorite places..Home Depot. I was in management within 3 months. I did make one of your PVC sausage makers and when i worked paint, told people how to use they paint gun as a chocolate sprayer. But like all chefs, after 3 years away from cooking and being a foster dad, I had to go back. If it wasn't for you, the best chef and teacher, I wouldn't have taught my boy how rewarding it is to know how to cook. With all my heart Chef Jamie, Thank You.
@@chefthom72 Wow Thom...you must have been a student from way back at our school in Farmington. I am impressed that you remember those little details on the flameware, sprayer, and the pvc sausage stuffers. I have had so many students since then, so I need help remembering exactly who you are...perhaps classmates of yours or anything I would remember.
The big AHA moment for me, as I’ve been properly learning how to cook, is the power of reduction. People who don’t know how to cook, simply add stuff to make flavour; the educated ones reduce sauces to increase flavour. That was a revelation to me. All of my sauces and gravies turn out amazing. Using the fat was something I wouldn’t have thought of
I have been making gravy for years and really have considered myself an expert. The great thing about TH-cam is you can watch how the experts do it and there's always something more to learn and a way to improve what you do.!This recipe is amazing and it definitely steps up how I've been making poultry gravy. Like most people, I have always made it backwards from this system. Using this method gives you so much more control over amount of gravy made and consistency of the gravy. I utilized this last year for Christmas and Thanksgiving turkeys and reviewed it again today so I'll be ready for Thanksgiving this year. I also like that this allows me to save the roux for later use. Adding roux to broth is amazing and the only way to go!😊
This is literally the only way I’m making gravy from now on. Sure i would say it takes slightly more effort than the usual way of adding the stock to the roux but adding the roux to the stock is a total game changer. I had a bad habit of over measuring the roux to stock ratio and I would end up something good but too flour-y and thick. Adding water to thin it out would dilute the flavor I was looking for. I just nailed it first try using this method. When I reduced the gravy down with heat to the right consistency, the flavor just develops in a way that you can’t get the other way. That’s just you cooking and a great technique to know and learn. Chef’s kiss.
Oh dear my momma taught her girls how to make this very same Turkey gravy 40 plus years ago. She always did her gravy just as this lol I knew my momma was a great chef . My momma was one heck of an amazing cook , I bet she could cook tree bark and ppl would eat it and want 2 and 3rds . Thank god he made our grannies and mommas teaching us to cook, clean, work and raise our families. Happy Thanksgiving , I am.so thankful I live in such a great nation she isnt perfect but she is the very best !!
I am 70 years old and have cooked at least 2 turkeys a year. Last night December 20/21 I cooked an early 20 pound turkey. I followed your directions and goddam it it was the best receipt ever. My whole family was amazed.🦃👍
I’ve been married 18 years this year and I’ve just learned how to make gravy properly!! Thank you!! I’ve been too embarrassed to ask how to do it properly like this!
Thank you for making this video. I found it last year and the family agreed it was the best gravy ever made. I came back for a refresher course and it turned out fabulous again! Thank you again!
Chef is a Baller! He has this tone and a pace that is organically informative and flows. I'm looking at him and he may as well see where my eyes are searching because he's narrating exactly where my attention is. Give this Chef a raise... then do it again.
This should be a viral video every holiday season. THANK YOU for teaching us home cooks. I wish you would make TH-cam a 2nd job. I know the kids need you but we need you too! The gravy was sooooo good.
As well! Can't decide if I'm going to use water or chicken stock though. And maybe add a touch of Gravy Master to darken/thicken the sauce and to add a bit more to the flavor.
Just came to Canada to visit my brother (who had to move to Canada without his wife for work), and suddenly found out it is Thanksgiving here (in early October!!!???). My husband is the gravy maker in our home and he isn't on this trip with me. So I found this on TH-cam and it seemed the most sensible and easy to follow. Made my first gravy for 2 big appetite growing teen nephews, my brother who in 4 decades just roasted 3rd turkey of his lifetime, and a newly immigrant cousin couple who had never celebrated Thanksgiving in any nation. Meal was delicious!! I was going for edible gravy and had two cans of ready made as back-up....the gravy I made by following chef Jamie Roraback's recipe was superb! I added my husband's variation of boiling the giblets, liver etc. separately and then cutting up into small pieces along with fresh cut mushrooms to give some texture & taste. My fear was lumpy flour and or bad taste: Whew! The color was very good (my brother had no soy sauce); thickness and flow was just right, and didn't need any extra condiments than what he showed. Thank You!!
Love this video. I've watched it for the last 3 years ... before I have to make gravy. It's becoming a Christmas classic like It's a Wonderful Life and Rudolph the Red Nosed Reindeer.
I don't cook turkey often, we cooked our second today and I wanted to make gravy from the drippings. I've done it in the past with alright results but this is now my go to method. Came out wonderfully! Thanks James!
This gravy and instruction video is perfect. I have used it for 20+ people thanksgivings two years in a row and each time, it came out awesome. I appreciate how straightforward the instruction is so an amateur in home "Chef" can achieve the same results.
Wow I had chef Jaime when I went there. It was Connecticut Culinary institute back then. He was a great instructor!! I’m still a chef btw. Good to see you again chef!!
I'm surprised how many people this surprises. It's not that different from my dear old mother's method of shaking up flour and water in a baby food jar (that jar must have lasted for 50 years or more!) and simply adding that to all the drippings.
This the best, real chef teaching. I went through countless Fake bs videos from Martha to cooking wanna be's videos, that added all kind things wine, broth, oil. That's not grave , people of old didn't have wine and chicken broth, oils sitting around. Just water, flour , salt , butter to make gravy.
We used your instructions to make gravy and it came out great. It was our first time making gravy from scratch. Now I had to view this video again for a refresher. Glad I could find it again!!
Thank you chef Jamie for helping this (me) once-a-year turkey chef brings joy and amazing gravy to his family. I’ve been coming back to this video every year. What amazes me is the simplicity and the least used of kitchen utensils to achieve a similar if not better gravy than those made by other celebrity chef. What!!! Martha who? Never mind.
I just ordered a fancy fat separator. Alas, it was as pricey as you might expect! I'd better get 40 years of service from that sucker or it's going back!
Indeed, 100% I used this recipe for our dinner, and it was absolutely delicious. Everyone loved it poured on the turkey and mashed potatoes, before dinner ended it was all gone. I'll never waste my time on any of the multi-ingredient, over-complicated gravy recipes again.
Thank you, Chef Jamie! I've made gravy before but this method by far is the easiest and best tasting turkey gravy I've made. Happy Thanksgiving to all! :)
I'm making a full T-giving meal tomorrow for the first time and really didn't want to use a jar of gravy, so I'm going to give this a shot. You make it look SO easy; wish me luck!
omg Chef THANK U, u saved my first thanksgiving. I didn't understand the recipes on Google and ur video make it so easy to know what to do with turkey oil and the drippings. HAPPY THANKSGIVING
lol...I'm smiling over here because the Chef made something as basic as a gravy, a clinic. I was simply engaged throughout the video. Looks so delicious! Thanks so much for the tips, Chef. Will give this a try-- and share your channel. All the Best.
Thank you, this is my favorite gravy video. All the basics right here and you can apply this to any gravy you make. I like that you utilized the turkey fat for a roux and used kitchen tools at hand. Simple & basic. 👍
I've used this method for over a decade. Turns out perfectly. It's true it's all about balance and not rushing. Letting it reduce and cooking the flour so it isn't that dreaded raw taste. I used to boil my gravy really quick and it was always thick and lumpy. Once you learn a little lower temp and I always strain again before I put in my serving bowl. Julia child taught me that
Hiya, I don't know if you read these at all but literally this video just took my Christmas dinner from being ok without gravy to juicy supremacy. Thank you man love from Scotland. Hope you have a great season.
You are awesome! You make it easy and simple and didn’t need any fancy tools like the one in the Martha Stewart video. First time homemade gravy turns out amazing thanks to you !!
Well done. Just a few points: Roux Rules of Thumb- a roux is equal parts, by volume, of a fat to an equal amount of flour. One tablespoon of roux will thicken one cup of liquid to a medium gravy thickness. There should be no liquid in the fat portion of the roux. Liquid can cause lumps in the gravy. Ideally, use a wire whisk to make both the roux and then the gravy because it goes toward the adage: Use the right tool for the job. The grumbly "bits" in the roasting pan are classically referred to as the "fond". For a superior gravy, when making the roux, mix flour with corn starch in a 1:1 ratio and use this as you would using just flour. Try it and you will see the difference. Happy cooking!
My granny always simmered the neck, heart, and gizzards then added those to the gravy. The best ever. I am going to give this to my husband and daughter. I am like you with celery & onion...you just can't go wrong!
I made it your way today and it is wonderful. I did add a diced chicken breast (boiled it to get the broth) and half a pound of fresh mushrooms. REALLY good. Thank you
I have an issue with making as much flavorful (I'm referring to intensity) gravy as I possibly can with the amount of stock and drippings I have and I LOVE your method of adding roux to stock (stock and drippings). I'm going to try it this year. Thank you for the lesson!!!
Thanks, great info. I like to use the turkey bits when deglazing and then use a hand immersion blender to blend the gravy.l also use the turkey fat but add a bit of unsalted butter at the end to give it some velvet quality. I also use a bit of soy and Gravy master to give the gravy some body. I like to liberally salt and pepper at the end so it really seasons the turkey and stuffing.
Super simple, I like the add the roux to the stock, I generally go the other way around but see how this is much better. T minus 2 days, my mouth is watering!
It's so simple. I love when a good recipe is that simple. There's no need to make cooking more complicated than it has to be. Lovely. I'm going to make it this way for Thanksgiving.
The light golden or roast version I like very well too. Grannie added garlic and also boiled the tar out of the "gizzards" (whatever they're called and not that) can also puree the gravy in a blender to smooth it out all the more. Also grannie would add small turkey chunks and SLOW roast everything. Oh...man!!
I come back here every year this is my third
Hello. Finally, I have time to answer some questions on this video made six years ago. Much thanks for the kind and humbling comments from all over the USA and the world. Number 1 question: What are those glass pots?-they are awful pots, scorch and burn easily but I simply use them for demonstration purposes to give the viewer the best idea of what is happening in the pan. They are Pyrex Flameware- made from the 1940s-1960'-the older ones had a blueish tint, and became clearer in the 50's and 60's.The ones I use were from my grandmother, bought new in the 1960's. Roasting Pan?- All Clad "Roti Pan" Heavy Gauge Stainless. Won't warp if using directly on the stovetop for those that make gravy directly in the pan. I don't choose to make gravy directly on the stovetop because I have a hard time whisking in a rectangular pan with a shallow amount of liquid and will end up lumpy gravy. Why add the roux to the stock vs. stock to roux? Because the amount of fat you get out of a bird and amount of stock you make from the drippings, you are in much greater control over the ultimate consistency/thickness of the gravy. I can simply stop adding roux when I feel the gravy has developed a light thickness and achieve the rest of the thickness by evaporation or reduction by simmering down and also concentrates flavors. This is better than making the gravy too thick and having to add water or more canned broth to thin out. Remember, gravy naturally gets thicker as it cools, so if you want to avoid the "gravy skin" syndrome, try it a little less thick as it will always get a little thicker once you pour it over your food and expose it to greater surface area and cooler temperatures. Caramel color? -it is a totally personal choice- the amount of color one gets from the drippings in the pan varies and you may just like to influence the color of the final gravy-brand names such as Gravy Master and the industry standard Kitchen Bouquet actually give a pleasant vegetable flavor as these browning sauces are prepared from very well caramelized vegetables. A good quality soy sauce is great as well, but remember, that it will add salt so you may add the soy before you final season with salt. What chef advises against no mirepoix/vegetables in the pan when roasting the turkey? My life experience is that the mirepoix added to the roasting pan in a home oven where there is not much room in the pan beyond the turkey, greatly hinders the formation of any quality fond/drippings/deep golden goodness on the bottom of the roasting pan and since I am not using any stock/broth from a can or carton our bouillion cube, I really need to get flavor in the pan. In a professional kitchen were we may have much larger roasting pans, we can spread out the mirepoix in a thin layer to get more caramelization to enhance the gravy. Why are you putting all of the fat back into the gravy? Well...that is the point of a traditional gravy/veloute, to utilize the rendered flavorful fat from the bird combined with flour properly cooked (roux) to become the thickener. If you want to avoid all of the fat, simply thicken the stock/broth with a slurry of cornstarch, or even better arrowroot, or make it easier by sprinkling some Wondra flour directly into the liquid and whisking. How could you do such an awful job at skimming off the fat from the top of the stock? It looks worse than it really was because of the clear measuring cup I used and my faster/less dishes to wash method of using a ladle skimming technique. Reality is...if I had more time, I would have been much more careful, but it is also important not to drag out the video too long. Gravy came out quite fine in my recollection. Why the tall, "ridiculous hat"? I taught in a professional culinary school and this video was representing that school, must have standards of professionalism. I now teach high school students culinary and baking in the inner city of Hartford, CT and still wear the same type of hat. As I am always learning and improving, I feel as though I have earned the right to wear the tall hat but don't subscribe to the theory..."The Taller The Hat...The Bigger The Ego":-) The pleats in the traditional chef toque are though to signify the number of techniques one can use to prepare eggs or chicken depending on which historians you speak to. Wow, congratulations for reading this far and do have a happy and safe Thankgiving. Cordially, Jamie Roraback
I followed your instructions and I made delicious gravy as opposed to the thick gooey starchy- tasting stuff of past. It really is a fool-proof way of making perfect gravy. Thank you for your expertise.
I remember you wanting to find the clear Pyrex so you could show the process of consume. They are crap. Because of you I have quite the collection on Le Crueset. After becoming one of the many Corporate Chefs for the worlds largest food companies, Compass Group, i left the business to work at one of your other favorite places..Home Depot. I was in management within 3 months. I did make one of your PVC sausage makers and when i worked paint, told people how to use they paint gun as a chocolate sprayer. But like all chefs, after 3 years away from cooking and being a foster dad, I had to go back. If it wasn't for you, the best chef and teacher, I wouldn't have taught my boy how rewarding it is to know how to cook. With all my heart Chef Jamie, Thank You.
@@chefthom72 Wow Thom...you must have been a student from way back at our school in Farmington. I am impressed that you remember those little details on the flameware, sprayer, and the pvc sausage stuffers. I have had so many students since then, so I need help remembering exactly who you are...perhaps classmates of yours or anything I would remember.
This combined with my own experience made it turn out great, thank you sir
Been watching you since your days on TV in CT your the best thank you
Best gravy recipe 6 years making it this way
Thanksgiving is tomorrow and I come back to this video year after year. To me, the turkey gravy is the most important part of the day!
Yep here again today
adding roux to the broth!! Brilliant. I love your logic for that. I'll never do it the other way again.
The big AHA moment for me, as I’ve been properly learning how to cook, is the power of reduction. People who don’t know how to cook, simply add stuff to make flavour; the educated ones reduce sauces to increase flavour. That was a revelation to me. All of my sauces and gravies turn out amazing. Using the fat was something I wouldn’t have thought of
I have been making gravy for years and really have considered myself an expert. The great thing about TH-cam is you can watch how the experts do it and there's always something more to learn and a way to improve what you do.!This recipe is amazing and it definitely steps up how I've been making poultry gravy. Like most people, I have always made it backwards from this system. Using this method gives you so much more control over amount of gravy made and consistency of the gravy. I utilized this last year for Christmas and Thanksgiving turkeys and reviewed it again today so I'll be ready for Thanksgiving this year. I also like that this allows me to save the roux for later use. Adding roux to broth is amazing and the only way to go!😊
This is literally the only way I’m making gravy from now on. Sure i would say it takes slightly more effort than the usual way of adding the stock to the roux but adding the roux to the stock is a total game changer. I had a bad habit of over measuring the roux to stock ratio and I would end up something good but too flour-y and thick. Adding water to thin it out would dilute the flavor I was looking for. I just nailed it first try using this method. When I reduced the gravy down with heat to the right consistency, the flavor just develops in a way that you can’t get the other way. That’s just you cooking and a great technique to know and learn. Chef’s kiss.
Oh dear my momma taught her girls how to make this very same Turkey gravy 40 plus years ago. She always did her gravy just as this lol I knew my momma was a great chef . My momma was one heck of an amazing cook , I bet she could cook tree bark and ppl would eat it and want 2 and 3rds . Thank god he made our grannies and mommas teaching us to cook, clean, work and raise our families. Happy Thanksgiving , I am.so thankful I live in such a great nation she isnt perfect but she is the very best !!
I am 70 years old and have cooked at least 2 turkeys a year. Last night December 20/21 I cooked an early 20 pound turkey. I followed your directions and goddam it it was the best receipt ever. My whole family was amazed.🦃👍
I’ve been married 18 years this year and I’ve just learned how to make gravy properly!! Thank you!!
I’ve been too embarrassed to ask how to do it properly like this!
Don't feel bad, Peaches. I'm 69 years old and feel the same way.
I watch this every year. Follow his directions and you will be a star!
Thank you for making this video. I found it last year and the family agreed it was the best gravy ever made. I came back for a refresher course and it turned out fabulous again! Thank you again!
Chef is a Baller! He has this tone and a pace that is organically informative and flows. I'm looking at him and he may as well see where my eyes are searching because he's narrating exactly where my attention is. Give this Chef a raise... then do it again.
BEST gravy education on youtube.
This should be a viral video every holiday season. THANK YOU for teaching us home cooks. I wish you would make TH-cam a 2nd job. I know the kids need you but we need you too! The gravy was sooooo good.
I come back to this video every year to remind me how to make turkey gravy!! It has become a tradition :)...
Your a great teacher. Simply explained. Easy to understand, relaxing tone of voice. Thank you
besy gravy how-to I've seen. Simple, available ingredients, straightforward process. He's a pro at work, a joy to watch.
this was precisely the video i was looking for! it’s saved and i’ll be making this for thanksgiving 2019
Jennifer Freund me too 🎈
As well! Can't decide if I'm going to use water or chicken stock though. And maybe add a touch of Gravy Master to darken/thicken the sauce and to add a bit more to the flavor.
I used this last year. So glad I was able to Google it and find again. It was so simple and spectacular
me too im doing it
Me three
Just came to Canada to visit my brother (who had to move to Canada without his wife for work), and suddenly found out it is Thanksgiving here (in early October!!!???). My husband is the gravy maker in our home and he isn't on this trip with me. So I found this on TH-cam and it seemed the most sensible and easy to follow. Made my first gravy for 2 big appetite growing teen nephews, my brother who in 4 decades just roasted 3rd turkey of his lifetime, and a newly immigrant cousin couple who had never celebrated Thanksgiving in any nation. Meal was delicious!! I was going for edible gravy and had two cans of ready made as back-up....the gravy I made by following chef Jamie Roraback's recipe was superb! I added my husband's variation of boiling the giblets, liver etc. separately and then cutting up into small pieces along with fresh cut mushrooms to give some texture & taste. My fear was lumpy flour and or bad taste: Whew! The color was very good (my brother had no soy sauce); thickness and flow was just right, and didn't need any extra condiments than what he showed. Thank You!!
WOW! What a GREAT idea to add the roux to the liquid rather than the other way around. Can't wait to try this
this was precisely the video i was looking for! it’s saved and i’ll be making this for thanksgiving 2019
Love this video. I've watched it for the last 3 years ... before I have to make gravy.
It's becoming a Christmas classic like It's a Wonderful Life and Rudolph the Red Nosed Reindeer.
Been using this recipe for 3-years now. Much love and gratitude from Canada
I don't cook turkey often, we cooked our second today and I wanted to make gravy from the drippings. I've done it in the past with alright results but this is now my go to method. Came out wonderfully! Thanks James!
This gravy and instruction video is perfect. I have used it for 20+ people thanksgivings two years in a row and each time, it came out awesome. I appreciate how straightforward the instruction is so an amateur in home "Chef" can achieve the same results.
Wow I had chef Jaime when I went there. It was Connecticut Culinary institute back then. He was a great instructor!! I’m still a chef btw. Good to see you again chef!!
Thank you for the kind comment. I'm sure I'd remember you if I knew who you are.
I have watch this video every single Thanksgiving for years. The best!
You may be the best teacher ever, Chef.
Making your roux with the turkey fat? Pure genius!!! I know how I’m making my gravy from now on.
I'm surprised how many people this surprises. It's not that different from my dear old mother's method of shaking up flour and water in a baby food jar (that jar must have lasted for 50 years or more!) and simply adding that to all the drippings.
@@DavidBrowningBYD flour and water in a baby food jar is waaaaaaaay different than using fat and butter to make a roux. Flour and water is a slurry.
Tried this. My gravy turned out EXCELLENT! Thank you.
Thank you for providing such a simple method. I just made this from our Thanksgiving turkey, it turned out beautifully and absolutely delicious!!
I come back every Christmas and watch this. Thanks!
So glad I found this I am attempting homade gravy this year I will try this looks so good
I too come back to watch Chef Jamie make the gravy. I noticed this was from ten years ago and wondered if he is still with Lincoln Tech
This is my favorite come back to video too
This the best, real chef teaching.
I went through countless Fake bs videos from Martha to cooking wanna be's videos, that added all kind things wine, broth, oil. That's not grave , people of old didn't have wine and chicken broth, oils sitting around. Just water, flour , salt , butter to make gravy.
We used your instructions to make gravy and it came out great. It was our first time making gravy from scratch. Now I had to view this video again for a refresher. Glad I could find it again!!
We've been doing this recipe 2 yrs ago since we watched this video and it was the best gravy ever! My mother in-law can't believe that we made this.
Thank you chef Jamie for helping this (me) once-a-year turkey chef brings joy and amazing gravy to his family. I’ve been coming back to this video every year. What amazes me is the simplicity and the least used of kitchen utensils to achieve a similar if not better gravy than those made by other celebrity chef. What!!! Martha who? Never mind.
Thank you! I’m making this shortly. I’m also glad you didn’t use any fancy gadgets since all I have is a fine strainer.
I just ordered a fancy fat separator. Alas, it was as pricey as you might expect! I'd better get 40 years of service from that sucker or it's going back!
Thank you for showing this, I’ve never seen the fat removed to make a roux, this makes so much sense. Happy Thanksgiving. 😊
This is the best gravy video on TH-cam
Best gravy I ever made! Been doing this for the last 5 years...Thank you!
Now HERE'S an easy, no fuss gravy, with no weird ingredients--that I'd actually prepare and eat! Thank you, Chef, for sharing this recipe 😃
Indeed, 100%
I used this recipe for our dinner, and it was absolutely delicious.
Everyone loved it poured on the turkey and mashed potatoes, before dinner ended it was all gone.
I'll never waste my time on any of the multi-ingredient, over-complicated gravy recipes again.
Thank you, Chef Roraback! I watch your video every Thanksgiving before I make gravy. It’s incredible
Thank you, Chef Jamie! I've made gravy before but this method by far is the easiest and best tasting turkey gravy I've made. Happy Thanksgiving to all! :)
this video has saved me at many dinners. including cooking a full turkey for my inlaws i just met recently. thank you Chef Roraback
I'm making a full T-giving meal tomorrow for the first time and really didn't want to use a jar of gravy, so I'm going to give this a shot. You make it look SO easy; wish me luck!
How'd your meal turn out?
I've always been a terrible person to make gravy but now I'm making this gravy your just a great chef now my problem has been solved thank you
Best demonstration of turkey gravy I've seen. I'm using this method from now on. Thank you
omg Chef THANK U, u saved my first thanksgiving. I didn't understand the recipes on Google and ur video make it so easy to know what to do with turkey oil and the drippings. HAPPY THANKSGIVING
Bo Allen
I made this for Thanksgiving and it was wonderful! Easy to make and tons of flavor. I've never been a fan of gravy but this was delicious!
I follow your directions and the gravy and it is best. I watch the video several times on Thanksgiving. Thank you!
lol...I'm smiling over here because the Chef made something as basic as a gravy, a clinic. I was simply engaged throughout the video. Looks so delicious! Thanks so much for the tips, Chef. Will give this a try-- and share your channel. All the Best.
Thank you so very much for your kind comments. My goal is to give the home cook the confidence to prepare great food at home.
@@jamesroraback1058 A worthy goal, indeed. And you're welcome. Looking forward to future videos. Cheers :)
Thank you, this is my favorite gravy video. All the basics right here and you can apply this to any gravy you make.
I like that you utilized the turkey fat for a roux and used kitchen tools at hand. Simple & basic. 👍
I was looking for a simple recipe thanks, going to try it.Very good presentation,You should have your own cooking show :)
Great video
I always come back to this video every thanksgiving
I've used this method for over a decade. Turns out perfectly. It's true it's all about balance and not rushing. Letting it reduce and cooking the flour so it isn't that dreaded raw taste. I used to boil my gravy really quick and it was always thick and lumpy. Once you learn a little lower temp and I always strain again before I put in my serving bowl. Julia child taught me that
I made this !!!!! and the results were phenomenal. Yum Yum Yummy....Good for my Tummy.
Thank you! This was the easiest gravy video I've seen. Don't even need to write it down, Will be making this Sunday!
You saved the day! Excellent gravy, instructions and video length.
This was so well explained as you demonstrated. Thanks so much.
Hiya, I don't know if you read these at all but literally this video just took my Christmas dinner from being ok without gravy to juicy supremacy. Thank you man love from Scotland. Hope you have a great season.
A chef described the consistency of a good roux to be like the wet sand you walk on.
It's almost that time of the year again, I come back here every time :)
Very classic and simple. Im sure this tastes exactly like Turkey. I like to brown flour with butter and an onion slice. Then combine.
You are awesome! You make it easy and simple and didn’t need any fancy tools like the one in the Martha Stewart video. First time homemade gravy turns out amazing thanks to you !!
I come back to this video every Thanksgiving! 😁 Thank you.
Thanks Lincoln Tech and Chef Jamie! This is a great video
This guy is amazing, one of the best gravy's ever
This is awesome! I must admit, when I first saw the title I totally thought it said "Make Gravy from Turkey Droppings". Very different
you can hate all you want. I followed his directions. Best gravy Ive ever tasted an i am in Kentucky!
Kane Prow, I make it this way every year. THE BEST!
What has Kentucky got to do with gravy?
Lisa Marie Whitty, kentucky knows poultry
Claudia H Oh ok lol. I think that's just an American thing
What does being from Kentucky have to do with it.
Thank you chef! I want to make the
Xhristmas dinner this year and I think it's going to be a success, after watching this. Greetings from Brazil!
thank you for blessing me with this reciepe! I have officially leveled up
Beautifully done,I will try this tonight!
🙏🏼
Holy smokes this recipe and technique makes the best gravy I have ever made!!! Thank you SO much for sharing and making it all very do-able!
Hi 👋 this turkey 🦃 Gravy seems to be the winner I will try it for sure for my Christmas 🎄 Dinner 🍽 👍 keep the recipies coming blessings to you
Probably the easiest gravy recipe I have seen. Thank you 😊
Well done. Just a few points: Roux Rules of Thumb- a roux is equal parts, by volume, of a fat to an equal amount of flour. One tablespoon of roux will thicken one cup of liquid to a medium gravy thickness. There should be no liquid in the fat portion of the roux. Liquid can cause lumps in the gravy. Ideally, use a wire whisk to make both the roux and then the gravy because it goes toward the adage: Use the right tool for the job. The grumbly "bits" in the roasting pan are classically referred to as the "fond". For a superior gravy, when making the roux, mix flour with corn starch in a 1:1 ratio and use this as you would using just flour. Try it and you will see the difference.
Happy cooking!
Good to see you Chef. Miss the Prince Tech days.
Very generous of you to share with everyone. Thank you.
I like a little texture in my gravy, so I add some sautèd minced celery, onion, and parts of the turkey neck. Awesome addition to this recipe.
My granny always simmered the neck, heart, and gizzards then added those to the gravy. The best ever. I am going to give this to my husband and daughter. I am like you with celery & onion...you just can't go wrong!
You helped me make an excellent gravy the first time I tried this! Thank you!
I sent this to a friend and I'm glad I did. I add my liquid to the hot roux. I'll try your method next time.
My gravy will now be really good this year. Thank you!
I made it your way today and it is wonderful. I did add a diced chicken breast (boiled it to get the broth) and half a pound of fresh mushrooms. REALLY good.
Thank you
Great video. That is how I have been doing if for years. but you always learn something from the pros. Thanks
I’ve been making gravy from the drippings for 55 years, but I never used the fat for the roux. I guess you can teach old dogs new tricks.
You and me both.
I have an issue with making as much flavorful (I'm referring to intensity) gravy as I possibly can with the amount of stock and drippings I have and I LOVE your method of adding roux to stock (stock and drippings). I'm going to try it this year. Thank you for the lesson!!!
Every year. Back again. Thanks!
Thanks, great info. I like to use the turkey bits when deglazing and then use a hand immersion blender to blend the gravy.l also use the turkey fat but add a bit of unsalted butter at the end to give it some velvet quality. I also use a bit of soy and Gravy master to give the gravy some body. I like to liberally salt and pepper at the end so it really seasons the turkey and stuffing.
Super simple, I like the add the roux to the stock, I generally go the other way around but see how this is much better. T minus 2 days, my mouth is watering!
It's so simple. I love when a good recipe is that simple. There's no need to make cooking more complicated than it has to be. Lovely. I'm going to make it this way for Thanksgiving.
This was a GREAT video. Im trying to find more of his videos actually.
Great video on Turkey day 😀
The light golden or roast version I like very well too. Grannie added garlic and also boiled the tar out of the "gizzards" (whatever they're called and not that) can also puree the gravy in a blender to smooth it out all the more. Also grannie would add small turkey chunks and SLOW roast everything. Oh...man!!
Big thanks to the Chef for the great explanation and recipe. This was my first gravy and it came out great.
Loved the roux mixing technique. Absolutely right you can add more but a bit harder if you put too much because it will thicken with time.
I watch this every year 🥰
Very easy to follow I am going to make today. Happy thanksgiving!