How To Make The Best Gravy From Drippings

The BEST GRAVY from Drippings. Turkey or Chicken. Thanksgiving Turkey Gravy from Drippings. PRINT RECIPE: https://anitacooks.com/the-best-gravy-from-drippings/ Homemade Gravy with fresh stock and from drippings.
This is really the best and tastiest way to make gravy and it’s easy. You’ve already made the bird so why waste the drippings?
When you buy a whole bird, usually there’s the neck inside the cavity as well as a bag with innards. Put the neck, gizzards, liver and heart in a pot. Add 2 stalks of celery and the leaves if you have it. Some parsley leaves and stems. I only had stems. A carrot cup and some yellow onion. I had some chopped onion but you can just cut a small onion into big chunks. Cover with water, about 5 to 6 cups. Bring to a boil and lower the heat. Simmer for 25 to 30 minutes. You can take the meat off the neck, mince it and add it to the gravy later on. Sometimes I do and sometimes I don’t. Remove all the meat. Again, chop everything up fine if you want to add it to the gravy. Otherwise discard the parts. Strain the stock. Press gently to squeeze out any juices. This is so flavorful, you definitely won’t get this out of a can or box. I didn’t add any salt because we’re using the gravy drippings which is salty. From my last video, you saw the whole turkey cooked on a sheet tray. I’m pouring all the juices from the pan into a measuring cup. Set aside for a few minutes and the fat will be on top. If you have a gravy separator, use that but shockingly I don’t have one. Scrape up all the drippings, set aside and we’ll add them at the end. I’m using a ladle to remove the fat on top and pour it into a bowl. That looks good, barely any fat left. Heat up a pot and add about ¼ cup of the juices. Add all purpose flour and whisk. Keep adding the juices little at a time and whisk until smooth. Cook for about a minute until the raw flavor is gone. Add stock little by little, whisking until smooth. The first option now is to stop at this point, taste and add salt and pepper. This is smooth tasty turkey gravy and will get a little thicker as it sits. The second option, for even more flavor, I like to add the drippings scraped off the pan. Whisk until smooth. Simmer for a minute. Do not add salt before adding the drippings. Taste and add at the end because the drippings are already salty. You can strain this if you want a smooth appearance or blend it, but it’s not necessary. You can also add the chopped up meat if you’re using it. Notice the color difference in the gravy. Gravy should be served hot, so warm it up right before serving. Turkey or chicken without gravy is a crime in my house. My hairstylist told me that the host didn’t make gravy for Thanksgiving one year and everyone was missing it especially because most people over cook the Turkey and it’s dry so gravy saves it! Definitely make my juicy turkey in the last video and no one will complain. Gravy is just something that people automatically ask for so make it good. I wish all of you a very Happy Thanksgiving and hope you enjoy a feast for one or many. I sincerely give thanks to all of you for watching and leaving positive comments. See you guys next time!