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.*

Turkey gravy recipe serious eats. Web allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve. The tastiest thanksgiving gravy is made from turkey drippings and requires time and patience.

Put the onions and carrot in a large pan with the turkey neck (optional). Meanwhile, melt butter in a large saucepan set over medium heat. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes.

Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat). Return the gravy to a boil, and gradually stir in the milk mixture. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups.

Salt and pepper to taste. 4.9 stars ( 82 ratings) print recipe pin recipe leave a review ingredients Web serious eats/vicky wasik in an ideal world, if you have the time and inclination, the best way to make your gravy is to make your own stock, by browning the chopped carcass and neck of your turkey and simmering it with lots of vegetables.

Whisk in the flour and allow to cook for about a minute or two, while whisking. Web whisk in 1 cup chicken broth and skim large pieces of fat. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth.

Turkey gravy is a classic thanksgiving side dish, but it can be tricky to get right. Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Bring to a boil, stirring constantly;