Tyler Florence Turkey Gravy Recipes

Steps:

• Heat the oven to 400 degrees F.
• Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Steps:

• Heat about half the olive oil in a large stockpot over medium-high heat. Add the turkey wings and brown. Remove the turkey wings and add the remaining oil, onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes, scraping the brown bits on the bottom of the pan. Return the wings to the pot and add chicken broth. Bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out and discard the solids and set aside the stock.
• Once your turkey has roasted, set the pan over medium heat on the stove top. Discard some of the fat if there is too much (you'll need about 1/4 cup). Add the butter and cook until melted. Add the flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the warm stock in a steady stream while you stir to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Season well with salt and pepper and serve.

Steps:

• Heat the oven to 375 degrees F.
• Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.
• Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

Steps:

• Heat the oven to 400 degrees F.
• Put the turkey wings into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

Steps:

• For the turkey: Preheat the oven to 375 degrees F.
• Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.)
• Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside.
• For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey.
• Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving.
• Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux.
• Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey.
• Mix the butter with the sage and some salt and pepper until well blended. Set aside.

Steps:

• For the turkey breast: Preheat the oven to 400 degrees F.
• Break down the turkey by removing the breasts while keeping the skin on. Remove the turkey legs and thighs and set aside.
• Sprinkle the turkey breasts on both sides with the salt and pepper. Heat a large cast-iron pan over medium-high heat, and add the butter. Melt the butter and cook, stirring frequently to it butter does not burn, until it starts to brown, about 5 minutes. Once the butter stops bubbling, add the turkey breasts skin-side down and turn the pan down to medium. Sear for about 5 minutes, then flip the breasts over and cook until golden brown. Add the whole garlic cloves and sage to the pan and baste a few times. Transfer the pan to the oven for 8 minutes.
• Flip the breasts back over to skin-side down and cook, basting, on the stovetop, about 4 minutes.
• Finish in the oven skin-side down until an instant-read thermometer inserted in the thickest part registers 160 degrees F, another 5 to 7 minutes. Flip and baste, then remove from the pan.
• Let rest 4 to 5 minutes. (Leave the oven on.)
• For the turkey legs: Sprinkle the legs and thighs with the salt and pepper. Heat a large skillet over medium-high heat. Add oil to coat the bottom of the skillet. Add the legs and thighs and sear until golden brown, about 3 minutes on each side, then remove the legs and thighs and place in a pressure cooker. Remove half of the oil from the skillet and turn the heat down to medium. Add the garlic and onions to the skillet and saute until fragrant, about 1 minute. Add the garlic and onions to the pressure cooker. Add the wine to the skillet and deglaze, using a spatula or wooden spoon to get all the brown bits off the bottom of the skillet. Then, add the pan sauce to the pressure cooker along with the stock, sage and bay leaves. Seal the pressure cooker and cook according to the pressure cooker instructions on medium for 25 minutes.
• Remove the legs and thighs to a bowl. Remove the meat from the bones and shred. Set aside.
• Strain out the juice and set aside to make gravy.
• For the hash: Mix together the oil, salt, pepper, garlic, parsnips, carrots, onions and celery root in a bowl. Spread out on a sheet tray and bake until tender and starting to brown, 10 to 14 minutes. Meanwhile, brown the butter in a small pot over low heat. Toss the veggies and shredded turkey leg meat in the brown butter along with cider vinegar and sage.
• For the gravy: Bring your strained stock to a simmer in a medium saucepot. Melt the butter in a small pot and whisk in the flour and vinegar. Cook until deep brown, 5 to 10 minutes. Whisk the roux into the stock and bring to a rolling boil, then boil for about 5 minutes. Season to taste.
• Place the hash on the plate. Slice the turkey breast on a bias and lay over the top of the hash. Drizzle the gravy over that. Top with the chives.

Steps:

• Heat the oven to 400 degrees F.
• Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold
• water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
• *Cook's note: Also add the backbone and neck from the turkey you are grilling.

Steps:

• Heat the oven to 400 degrees F.
• Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.
• Place in the oven and roast for 30 minutes.
• Remove from the oven and place over medium heat.
• Remove the wing and set aside.
• Add the flour and let cook for about 1 minute.
• Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.
• Strain the sauce and adjust the seasoning with salt and pepper.