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. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Put the onions and carrot in a large pan with the turkey neck (optional). 4.9 stars ( 82 ratings) print recipe pin recipe leave a review ingredients

Bring to a boil, stirring constantly; Skim off any fat from the surface of the broth. Once you've got the liquid measured out and set aside, make a roux with flour and butter in a large skillet.

(for a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.) step 2. Web whisk in 1 cup chicken broth and skim large pieces of fat. Pour in stock and simmer for 1 hr.

Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat). So rich, so smooth and so easy! Web serious eats turkey gravy:

A delicious and easy thanksgiving side dish. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. 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.

Add enough additional broth to make 2 cups total liquid. Strain to remove the vegetables and turkey, then return the liquid to the pan. Season with salt and pepper to taste if needed.