Moms Pan Turkey Gravy Recipes

Steps:

• Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
• Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Steps:

• Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Steps:

• 1. Here's where we Start. . . With the Bird, (TURKEY)Place In a Pan to catch any drips, (this way you are Making sure Any drips or Leaking stays contained) Bring Turkey to Room Temp from refer. keep it in wrapper till ready to cook. Remove before Roasting. (if your turkey is "frozen", you need to thaw in the refer several days to thaw, can take 3 days to thaw in refer if Frozen, and then follow same procedure above)
• 2. REMINDER: Use same Sanitary Precautions as you would for any Raw chicken. wash hands with hot soapy water. dry with paper towels
• 3. Remove Plactic turkey is sealed in. Remove pkg inserted in the cavity of the Turkey.(usually a neck bone heart, gizzard also liver)save to boil for Gravy or Soup later. PREHEAT OVEN @ 400.
• 4. Wash out Turkey in your sink with water. remove any stubs of Feather left on bird. Pat turkey dry with paper towels. Lather inside of this cavity with a 1/2 a handfull of salt.
• 5. Put 1/2 a cube of butter cut in pieces under the Skin of the Turkey. (the skin is easy to Pull up and insert that butter as far under the Skin as possible.) Now take the Onion, celery, garlic and carrots and Place in the Cavity of the Bird.Tie with string if you must to keep it from falling out. you can place a little ion the neck cavity also.
• 6. Tie Your Legs of the turkey together with twine or String to Keep legs together close to the turkey's body.
• 7. Now with Your Melted Butter, Rub over the entire turkey, (Just lather that baby, I mean Bird.) Sprinkle with salt peper and paprika all over outside. . to taste & season well.
• 8. Place Turkey Breast Down on the bottom of the Rack in a "very Sturdy" Roasting pan. (you don't want any mishaps trying to left the bird from a flimsy pan) you can add rosemary and thyme now all over the outside of the turkey. NOTE: Roasting the Bird with breast down makes for a much more Moist Breast. Half way thru baking Turn Bird over to Brown the Breast if you want a browned Breast.
• 9. Place Turkey in 400 degree Oven, Covered for 1 hr. Then Uncover and follow Baking time Instructions on your Packaging for the bird. Basting Bird with Drippings every 1 hr or so. Start Baking at 400 for 1/2 hr. Reduce Heat to 350 for the next 2 hrs. Then reduce heat to 225 for the remaining cooking time. This helps to Not Over Cook the Bird nor Dry it out. This Helps to make for a very Moist Bird.
• 10. TIP: It is reccommended 15 min per pound, baking time for a 15 Lb Turkey. NOTE of Caution: if you choose to bake with breast down you can turn it over 1/2 way thru and place bird under Broiler at the end for a few min to Brown more. approx 4-5 min. but you also run the risk to overcook the breast by doing this. That is the risk you take if you do it this way. using a thermometer you want the DARK MEAT @ 175degrees. 165 for the breast. the temp will continue to rise after removing from the Oven, So I take mine out 5 degrees less than it needs to be. Remove from Pan onto platter. Let Rest 15-20 min before carving. Enjoy this bird. and add your own sides and don't forget the vegies in the cavities Soo good.
• 11. DRIPPINGS IN PAN: Scrape & Use Drippings in the pan for Your Turkey gravy. Hint: You can also boil and Chop gibblets, (That's the Pkg you took from the inside of the turkey) and add this to your garvy for Giblet gravy.
• 12. GRAVY from Drippings: Scrape all the drippings in the pan, Add 4 Tbs Butter in same pan Add 4 Tbs Flour to same Mix as for a Roux. Over Medium heat. Blend til smooth and not Lumpy. add 2 cups cold turkey broth from your Boiled Gibblets. Whisk very well as not to have any lumps. when this starts to thicken, add 2 more cups, now, as it thickens to your Desired consistency. Whisk continually. Salt and Pepper to taste. . . Now Serve and Enjoy Makes 4 cups gravy.

Steps:

• After roasting the turkey, transfer it to a platter. Either place roasting pan on burner of stove or place dripping in a pan on stove. Turn burner to medium heat.
• Mix flour with cold milk in a jar with a lid and shake to remove lumps. Add a little bit of the pan drippings to jar and mix.
• Pour milk/flour mixture into the roasting pan with drippings. Add broth. Cook and stir over medium heat until thickened and bubbly. Turkey gravy is usually not very thick. If you want the gravy thicker, add more flour/milk.
• Season with salt & pepper.
• OPTIONAL: I always take the giblets, put them in a pan and cover with water and cook on slow simmer until done, about 2 hours. Then chop the meat and add it to the gravy. Yum!

Steps:

• Remove the center oven rack and preheat oven to 325 degrees F.
• Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.
• Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.
• Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**).
• Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.
• Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note***.)
• Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.
• Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.

Steps:

• Defrost turkey, if necessary.
• Pre-heat oven to 325 degrees.
• Open turkey package, (try this in a clean sink) removing turkey giblets and other interior cavity elements along with thermometer. Unless you want to make gravy or cook these elements, throw them away, noting the exact poundage of the bird (cut off the label with this on it if necessary and reserve for time calculations later). Leave the skin on the turkey for roasting.
• Wash (rinse) turkey inside and out, making sure that any stray feathers are removed.
• Place turkey breast-side down in a foil-lined rectangular cake pan (depending upon size of bird, use a 9x13 pan) or foil-lined roasting pan. Also take into consideration that some juices and fat will melt during roasting time and may fill up the pan a bit around the turkey unless put on a roasting rack in the pan. (No one likes to clean up turkey mess, but if you're out of foil, spray pan with cooking spray to have easier cleanup later. I prefer to use a disposable foil pan so that I can discard entire mess after Thanksgiving is over.).
• Place turkey with pan into oven, about in the middle (enough space needed for bird to fit), and not so close to heating element that anything burns.
• Do not change oven temperature. Cook for fifteen minutes per pound. (Example: 20.2 pound bird would be: 20.2x15=303 minutes. 303/60=5.05, so you would need to cook the bird for five hours, and one to three minutes.).
• Take out of oven, and let rest for at least 15-30 minutes. The juices will need to settle back into the bird. If you cut it immediately, you will have a dry bird. Basting is only required when you overcook the meat (aka meat thermometer), or if you want a particular flavor to the turkey (basting with stock, juice of some sort, butter mixture, BBQ sauce, etc.) Turkey, when done well, may be nice with seasonings, but has a great flavor on its own. If you left in the meat thermometer, you should not see it pop out. The bird is still safe to eat and YUMMY!

Steps:

• Wrestle that bag of giblets out of the turkey and pry the neck out of the other end.(Take the giblets out of the bag...I know if don't say that, someone will leave them in the bag to cook!). Put them in a big pan with about 6-8 cups of water and sprinkle with a little salt and pepper to taste. Toss in some onion and celery chunks if you want to add flavor, and simmer them, covered, until the larger pieces of the giblets can be easily pierced with a fork.
• Chop the giblets into small pieces (small enough that the children won't know what they're eating!) and cut the meat off the neck. Set the meat aside.
• Heat the broth from the giblets and add any drippings and juice from the pan you roasted the turkey in. The idea here is to get as much gravy as you can, while adding as little water as possible! While the broth is heating, stir the cornstarch into the cold water until it dissolves as much as possible.
• When the broth is boiling, gradually pour in the cornstarch mixture while stirring. You should see the broth beginning to thicken. Don't let it boil over, turn the heat down a little, but keep it pretty hot. Stop pouring and stirring and check the thickness. I usually use all the initial mixture of cornstarch and end up making more and adding it. It depends upon how much broth I have to work with.
• When the gravy is starting to thicken, add the meat, salt and pepper, and the Kitchen Bouquet. This is a liquid seasoning that adds flavor and color to the gravy. If you've never used it, it's worth looking for, and it's worth the cost. Be very careful not to use too much, though, because it can make your gravy bitter. NEVER measure it over the gravy (THIS is the voice of experience! :) ) In a pinch, a few drops of Worcestershire Sauce will make a fairly adequate substitute, but it's not nearly as good!
• The final step is to let it simmer a few minutes, and taste it again. See if you're satisfied with the amount of salt and pepper and if it's thick enough to suit you. You can always thin it with broth or water, or you can bring it back to a boil and add more of the cornstarch mixture if it's too thin.
• HANDY HINT: Once my gravy is perfect, I put in a Crock-Pot on low. It stays hot and perfect throughout the meal. I can just refill the gravy boats with hot gravy as they're needed.