The Perfect Gravy Recipes

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Steps:

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

Steps:

• Melt butter in a medium-size saucepan over medium heat about 1 minute, do not brown; add 1 can of the broth; bring to a simmer.
• In large measuring cup or bowl with a pouring spout, whisk remaining can of broth, gravy starter and flour.
• Gradually pour flour mixture into simmering broth while stirring with a wooden spoon to incorporate.
• Add salt, poultry seasoning and pepper.
• Increase heat to medium-high and bring mixture to a full boil.
• Once boiling, cook 3 minutes, until thickened (to test thickness, draw your finger through gravy on back of spoon. If distinct line forms, the gravy is ready).
• Transfer to a gravy boat and serve warm.

Steps:

• Remove turkey from the roasting pan. In a small jar, shake flour with water until smooth; set aside.
• Leaving carrot, onion, and turkey neck in the pan, remove 2 to 3 tablespoons of fat from the bottom, using a baster.
• Place pan over medium heat; add chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer the mixture until the sauce has darkened, about 5 minutes.
• Remove the vegetables and the turkey neck from the pan, and discard. Strain the sauce into a large measuring cup; discard any solids. You should have approximately 3 1/2 cups of strained liquid; add more stock if needed.
• Return the liquid to the pan; bring it to a simmer. Whisking constantly, gradually add the flour mixture.
• Cook mixture until gravy is smooth, has no lumps, and is thick enough to coat the back of the spoon, 10 to 12 minutes. Season gravy with salt and pepper to taste. Serve hot.