Recipe: Yummy Taisen's Turkey Gravy

Taisen's Turkey Gravy. If you've been looking for a homemade gravy recipe—one worthy of the good china—you're in luck. Our method is super-easy, and requires no special skills. The best turkey gravy I've had comes from the drippings of a roasted bird.

Even if you fried it or bought your turkey pre-cooked you can still have amazing gravy. Swap option: Use vegetable or beef broth. This classic turkey gravy recipe is made right alongside a roasting turkey. You can cook Taisen's Turkey Gravy using 10 ingredients and 10 steps. Here is how you cook that.

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. Prepare 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. It's 1 of cornstarch.
6. Prepare 1 of milk.
7. You need 1 of salt to taste.
8. Prepare 1 of pepper to taste.
9. It's 1 of onion, chopped ( optional ).
10. Prepare 1 of mushrooms , pre fried and cut up ( sliced ) in a bit of butter and pepper ( optional ).

The neck is used to make a simple turkey stock and the gravy recipe is finished with those delicious browned bits from the. Traditional foods include turkey, stuffing, gravy, sweet potatoes, cornbread, mashed potatoes, and cranberry sauce. Many people serve pie for dessert at the end of the meal. Make your Christmas turkey gravy a thing of beauty with this simple recipe.

Taisen's Turkey Gravy instructions

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 :).

Prepare the turkey stock in advance to make life easier on the day. A coworker is responsible for bringing gravy to his family dinner tomorrow and they are frying a turkey -any tried and true turkey gravy recipes that don't use drippings to start?? The Turkish Naval Forces (Turkish: Türk Deniz Kuvvetleri), or Turkish Navy (Turkish: Türk Donanması) is the naval warfare service branch of the Turkish Armed Forces. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.