Cajun Turkey Gravy Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• Pat the turkey breast dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large, high-walled, oven-safe skillet over medium-high heat. Add the turkey breast, skin-side down, and sear until golden brown, 4-5 minutes. Flip the turkey breast, then scatter the celery, onion, and garlic around the pan.
• Transfer the pan to the oven and cook, basting with the pan juices every 30 minutes, until the internal temperature of the turkey breast reaches 165°F (75°C), about 75 minutes. Add water as needed if the bottom of the pan is starting to burn.
• Remove the turkey from the pan and let rest for 15 minutes before carving.
• Meanwhile, strain the turkey drippings through a fine-mesh strainer into a liquid measuring cup. Add water to reach 1 cup total liquid.
• Add the pan drippings and water to a small saucepan, along with the prepared gravy packet. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, whisking constantly, until thickened, 5-7 minutes.
• Carve the turkey into ½-inch slices and serve with the gravy.
• Enjoy!

Steps:

• First, make the roux by cooking the oil and flour for 10 to 15 minutes over low heat, making sure that the mixture browns but does not burn.
• Add remaining ingredients, and bring to a boil.
• Cook for 10 minutes or until the mixture thickens.

Steps:

• In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved. Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated). Preheat oven to 475 degrees F. When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove turkey from brining liquid and pat dry with paper towels. Place turkey on a rack, breast side down, and baste with syrup-butter mixture. Bake for 20 minutes, then reduce temperature to 300 degrees F and continue baking for another 45 minutes, breast side down, basting every 30 minutes. Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155 degrees F. Let turkey rest while you make the gravy. In a saucepan, place 1 1/2 cups of pan drippings and add trinity and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 1 to 2 minutes. Add chicken stock and stir well to combine. Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce. Let simmer 10 minutes to allow flavors to meld. Strain and serve immediately with roast turkey. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup