Roasted Garlic Herb Gravy Recipes

Steps:

• In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily!
• Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside.
• Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often.
• Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.

Steps:

• In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
• In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
• When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
• Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.

Steps:

• Preheat the oven to 400 degrees F.
• Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
• Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
• Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
• To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
• Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.

Steps:

• Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
• While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
• Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.

Steps:

• One day ahead:
• Process herbs and garlic in food processor until finely minced. Set aside.
• Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.
• To roast:
• Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350°F. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. They will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack.
• Roast 45 minutes. Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings. Let turkey stand 20 minutes before carving.
• Prepare gravy while turkey rests:
• Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups.
• Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.