Turkey Gravy
#11
  Re: (...)
I recently lost my back issues of C@H and along with them, my favorite (do ahead) gravy recipe. I think it was back in 2003 or 2004 and also had a brine recipe. Anyone have this out today?
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#12
  Re: Turkey Gravy by soupkit (I recently lost my b...)
Sorry, I don't have any of the back issues, but, welcome!
Practice safe lunch. Use a condiment.
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#13
  Re: Re: Turkey Gravy by Lorraine (Sorry, I don't have ...)
Thanks for the welcome.
I'm pretty sure I can wing it, kind of tough to screw-up gravy but you can never have enough.
Fist time on the site but I've been getting the book for some time.
I was able to see the issue (No.48). Is there a way to access back issues?
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#14
  Re: Re: Turkey Gravy by soupkit (Thanks for the welco...)
A few of the members have access to back issues (Not me). Hopefully one will be along and see your post. Don't know if this is of any help to you, but here's a post CJS made about making stock ahead of time for your gravy.

Turkey Stock ahead of time
Practice safe lunch. Use a condiment.
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#15
  Re: Turkey Gravy by soupkit (I recently lost my b...)
Is this it, Soup?

Creamy Gravy
(Cuisine at home, December 2002, Issue 36, p. 9)


Makes: 2 1/4 Cups Total Time: 3–4 Hours Rating: Intermediate


For the Turkey Stock—
Roast:
2 turkey wings, including trimmings from turkey breast
4 ribs celery, roughly chopped
1 onion, cut into chunks
4 cloves garlic, smashed

Add:
6 cups water

For the Turkey Gravy—
Make a Roux of:
4 T. unsalted butter, melted
4 T. all-purpose flour

Whisk in:
2 cups turkey stock, strained
1/2 cup whole milk
1 t. apple cider vinegar
1 t. kosher salt




Related Recipes:

Roasted Turkey Breast

Country Ham and Cornbread Dressing


Preheat oven to 375°.

Roast turkey wings and trimmings, celery, onion, and garlic in a large saute or roasting pan for 2 1/2 hours. Remove from oven.

Add water and simmer gently over burner for 1 hour, allowing stock to reduce. Strain and defat.

Make a roux of melted butter mixed with flour. Cook, stirring over medium heat 2–3 minutes to cook out the flour taste.

Whisk in turkey stock. Cook until thickened. Add milk, cider vinegar, and salt to taste.





Nutrition Information (Per 1/4 cup):
106 calories 67% calories from fat 8g total fat 4g carb. 285mg sodium

--------------------------------------------------------------------------------
© August Home Publishi

Roasted Turkey Breast
(Cuisine at home, December 2002, Issue 36, p. 6)


Makes: One 6–8 lb. Turkey Breast Total Time: 1 1/2–2 Hours Rating: Intermediate


For the Brine—
Dissolve:
1/2 cup kosher salt
1/2 cup brown sugar
2 cups hot water

Stir in:
2 cups apple juice
4 cups ice

For the Turkey—
Trim; Submerge in Brine:
1 6–8 lb. turkey breast, bone in

Roast; Baste with:
1/4 cup maple syrup
1/4 cup butter, melted




Related Recipes:

Creamy Gravy

Country Ham and Cornbread Dressing

Sweet Potato Pie with Marshmallow Meringue

Cranberry Sauce


Dissolve salt and brown sugar in hot water in a 2-gallon resealable plastic bag.

Stir in apple juice and ice.

Trim excess rib and wing sections from the breast (save for making turkey stock). For easy carving, remove the wishbone. Submerge the breast in the brine and refrigerate until ready to roast, about 2 hours. Preheat oven to 375°.

Roast turkey breast side up on a rack over a shallow roasting pan. After one hour, baste breast with the maple-butter mixture. Baste every 15 minutes until the temperature of the breast reaches 165°. Remove the breast from the oven, tent with foil, and let rest 15–20 minutes before slicing.





Nutrition Information (Per 5 oz.):
264 calories 40% calories from fat 11g total fat 6g carb. 979mg sodium

--------------------------------------------------------------------------------
© August Home Publishing Company
www.CuisineAtHome.com



ng Company
www.CuisineAtHome.com


Welcome to the board!! And have a nice Thanksgiving

PJ
PJ
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#16
  Re: Re: Turkey Gravy by pjcooks (Is this it, Soup?[br...)
If you are still "out there", would you mind posting that one? I've used it in the past and it is good.

Thanks! And Happy Turkey Day.


Welcom to the forum, Soup. Be sure to drop in often! And a Happy Turkey Day to you, too!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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#17
  Re: PJ, it was the one from Issue 48, page 9 by MUSICMAKER (If you are still "ou...)
Here ya go, Linda.

Homestyle Pan Gravy
(Cuisine at home, December 2004, Issue 48, p. 9)


Makes: 6 Cups Total Time: 3-4 Hours Rating: Intermediate


For the Turkey Stock—
Roast:
3 ribs celery, chopped
2 carrots, chopped
1 large onion, cut into wedges
4 garlic cloves, smashed
3 lb. turkey wing pieces

Add:
4 cups chicken broth
4 cups water

For the Gravy—
Combine for Slurry:
1 cup whole milk
6 T. all-purpose flour

Add:
Chopped turkey wing meat
2 T. apple cider vinegar
Salt and pepper to taste





Preheat oven to 375°.

Roast celery, carrot, onion, garlic, and turkey wings in a large ovenproof saute pan for 1 1/4 hours.

Add 2 cups broth and roast an additional 45 minutes. Transfer pan to the stovetop, add remaining broth and water, and bring to a boil. Reduce heat and simmer 1 hour, or until liquid is reduced to about 4 cups. Remove and reserve wing pieces, then strain and defat stock, discarding vegetables. When wings are cool enough to handle, remove the meat from them and chop.

Combine milk and flour. Bring stock to a boil in the pan. Whisk in slurry and simmer 5 minutes.

Add the chopped turkey and vinegar; season with salt and pepper.





Nutrition Information (Per 1/2 cup):
99 calories 24% calories from fat 3g total fat 5g

PJ
PJ
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#18
  Re: Re: PJ, it was the one from Issue 48, page 9 by pjcooks (Here ya go, Linda.[b...)
WELCOME Soupkit!!!! That recipe is one of the best I have attempted---and yea--I can screw up gravy BIG TIME!!!

Hope to see you again---enjoy your day!!! Confusedmile
"Never eat more than you can lift" Miss Piggy
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#19
  Re: Re: PJ, it was the one from Issue 48, page 9 by pjcooks (Here ya go, Linda.[b...)
Thanks, PJ! You saved the mashed spuds!!!!

Hope you are enjoying your turkey day break! Have fun tomorrow!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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#20
  Re: Re: PJ, it was the one from Issue 48, page 9 by MUSICMAKER (Thanks, PJ! You sav...)
I have always made the turkey gravy from the pan scrappings while the turkey has a rest. The giblets, wings, stock, flour, etc.
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