Taisen's Turkey Gravy. Taisen's Turkey Gravy My mom has made this since I was a kid and now I make it every year on thanksgiving. Homemade Turkey Gravy is so easy to make and absolutely delicious, especially when you use the leftover drippings from your Thanksgiving turkey. You can embrace the giblets stored inside your turkey and use the them to make a delicious giblet gravy, or leave them out if you want a turkey gravy recipe without giblets in it.

Taisen's Turkey Gravy In a small saucepan, mix cornstarch, drippings, salt and pepper until smooth. Gradually whisk in broth and milk. Gravy is often the star of a turkey dinner, the condiment that ties the meat, potatoes, and veggies together. You can have Taisen's Turkey Gravy using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Taisen's Turkey Gravy

  1. Prepare 1 of turkey drippings / juice / stock from the pan ( my turkey always has butter , garlic , salt , pepper , sage , vegetable stock and bacon laid on top of the turkey ).
  2. You need 1 of vegetable or turkey stock if you don't have enough liquid from your turkey.
  3. It’s 1 of I don't use it but my mom does . the meat from the turkey neck , cooked and make sure there is no bones.
  4. You need 1 of Turkey giblets ( everything in the pouch ).
  5. You need 1 of cornstarch.
  6. You need 1 of milk.
  7. It’s 1 of salt to taste.
  8. Prepare 1 of pepper to taste.
  9. Prepare 1 of onion, chopped ( optional ).
  10. It’s 1 of mushrooms , pre fried and cut up ( sliced ) in a bit of butter and pepper ( optional ).

Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze. Photography by Peden + Mun k. The trick to making a great gravy is starting with good stock or pan drippings.

Taisen's Turkey Gravy step by step

  1. Cut up all of the giblets. You can cook them first if you prefer but I find that it doesn't turn out well that way as the meat got to tough.
  2. In a medium saucepan, add the cut up giblets and neck meat if using that..
  3. Add in turkey drippings / stock from your turkey pan. Turn the heat on medium high . Get the liquid boiling and boil for 10 to 15 minutes stirring a good bit..
  4. Turn heat down to medium low heat. Add in more turkey stock , or vegetable stock. If your adding onion , do that now. Also add in mushrooms if using those..
  5. I end up adding most of the juice from my turkey to make a LOT of gravy..
  6. Add in salt and pepper. You can also add garlic if you like.
  7. In a bowl , mix some milk and cornstarch to make a paste. Slowly add it into your gravy while stirring constantly. Make this as thick as you like. Always taste and add more salt and / or pepper to your liking..
  8. After you have this to your desired consistently set heat on low or warm until it is time to serve..
  9. Just before serving, turn the heat up if necessary to make it hotter if it cooled down..
  10. When your ready to start putting things away and saving. Add in more or the rest of the turkey juices into the saucepan or another container , stir and store this to use the next day. You may or may not have to thicken it again. Hope you enjoy ! I use this on the 3 rd day for my turkey soup :).

Pan drippings are a great addition, especially if you've cooked your turkey with aromatics like carrots, onions, and celery. Be sure to strain the drippings and ladle away as much of the rendered fat as possible, otherwise you could end up with greasy gravy. Evenly rub turkey parts with oil. Transfer wings and onions to a Dutch oven. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat.

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