A delicious and easy thanksgiving side dish.

Turkey gravy recipe serious eats. I almost always place garlic and onion in the base of the pan as this adds terrific extra flavour to the turkey gravy. Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Whether it’s drizzled onto mashed potatoes or juicy roast turkey, this gravy is the final dressing that takes your feast to the next level!

Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Want to save this recipe? 20 minutes this is simply the most perfect gravy for your thanksgiving turkey using pan drippings!

Meanwhile, melt butter in a large saucepan set over medium heat. Web it lies in the fact that while leg meat, with its connective tissue, fat, and deep color should be cooked to at least 165°f to be palatable, lean breast meat will completely dry out much above 150°f.* Prepare rice according to package directions.

Web bring the turkey stock to a boil in a large saucepan. Whisk in flour and continue to simmer until lumps have dissolved and gravy has thickened. Gradually whisk in turkey drippings or stock in a steady stream.

Put the onions and carrot in a large pan with the turkey neck (optional). Web what are drippings? (for a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.) step 2.

Pour in 1/2 cup of the pan juices from roast turkey or roast chicken and whisk until it forms a paste. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Web serious eats turkey gravy: