Turkey Gravy Recipe

Turkey Gravy

Hi this is Chef David Bishop from the Chef to You. Tonight, I’ll show you how to make
some turkey gravy. We’ve roast it off the turkey, removed it from the pan, now we’re
going to move in to make a gravy.

A lot of my customers said they have difficult time making gravy so I’m going to go step
by step to show you how to do it. Probably taking about turkey stock and pour into this
sturdy thing. The reason I put the drippings in this glass dish today, we need four cups or
one quart of liquid, and I also want to show you the fact that fat will flow to the top,
we’re going to skin that off and throw that away in just a minute here.

Let’s first look on the ingredients. We need some black pepper, some salt to taste, I took
the hearts and the gizzards and then meat off the neck bones and dice that up, that’s going
to go in our gravy when it’s thickened. We have cornstarch and we have water for our
thickening agent today. And we have some diced eggs. It’s the last thing we’d do after we
take it off the stove is add some diced eggs.

Let’s start by taking the fat off the top. Okay, that’s good, one last little spoonful, a little
bit of grease that’s left there. I’m going to go ahead and just start this grease. We’re going
to add our turkey stock to this pot. We need to let them boil, we’re going to taste it, add a
salt and pepper that we need, and we’ll start thickening.

Stock’s coming to a good rolling boil. I’ve tasted it and we’ll put in just a pinch of black
pepper in and a pinch of salt. The next thing we want to do we want to get water. Before
we mix any water and cornstarch, you want to make sure you dissolve all the cornstarch
into the water until they don’t have any lumps. Make sure your water is good and cold.

At this point, it’s a judgment call for you, you thicken to the desire you want, you are
going to pour the cornstarch in. You see how it starts boiling and started to thicken, and
we’d leave just a little bit up for an hour.

We’re going back to our boil and I’m going to turn it off and my giblets stir those in well.
You have my diced eggs. This is optional. If you don’t prefer to have those in it, just
leave them out. This is southern style gravy that I’m making here.

Let’s go in and ladle our gravy into this bowl right here. You see those beautiful giblets,
diced eggs, rich flavor from the turkey drippings. What this needs is some mashed
potatoes. Look at here, I just found some mashed potatoes. Let’s take our delicious gravy.
Lay them right in the middle here. Wonderful. Look at it run off of r there. Isn’t that
beautiful?

This is Chef David Bishop, cooking and teaching until next time. May God bless.