Help I Have to Make the Gravy for Thanksgiving

We use the powder mix from McCormick's. It comes in small packets or you can get a large jar and use whatever amount you need. Super easy!

My favorite way to make gravy is to take the drippings that seem to multiply fast just before the turkey is done, suction them out or pour them off...don't burn yourself :).... Then take them straight, fat included. I don't freeze and skim or use a way to get rid of the fat... I take a cup of milk and mix in a heaping spoon full of flour, stir like crazy and set aside... bring the drippings to a rolling boil, adding in your favorite spices...for us, salt and pepper, with a little onion and garlic is enough... add that to the boiling drippings...add in the milk with flour mixture, stir a lot and add milk a little at a time as it gets to the thickness you like.

Nothings measured, nothings hard. My family always raves over my gravy. It takes a little practice to know how much flour to use. But that depends on how many drippings you get. Depending on the size of pan and if you add water in the beginning, it can be a little or a lot.

My drippings are already a bit seasoned from the stuffing that I make with the bird AND because I baste my turkey all day in a mixture of drippings and chicken broth that I boil the neck and other giblits in. I throw out the liver...but boil the rest. Strain that off and use it to baste several times. I add in some seasonings and pour it right down inside of the stuffing a few times too. YUM>.... you are making me look forward to thursday.

Oh, it's so easy. I promise.
Save the drippings (juice) from the turkey and pour them in a large pot. Skim the fat off the top and discard. Turn up the heat to bring the drippings to a boil.In a separate glass, mix some cold water and cornstarch or arrowroot (you can use flour, be we have some gluten free children so we use cornstarch instead). Stir them until dissolved. Then add them to the drippings, whisking constantly. This should thicken the gravy after a few minutes. If not, add more cold water/cornstarch. Always be sure to mix those up separately. DO NOT add the cornstarch directly to the gravy without dissolving it in cold water first or it will clump! Add salt/pepper and whatever other seasonings you like. Then, you're ready to go!
I just read the other responses. I have never added butter. Never even heard of that. It probably tastes good, but has extra fat that is not needed. I do like the idea of using milk instead of water. I bet that is really nice. I may try that next time. Of course, again, more fat, but I may try that anyway.

Heat chicken broth (low sodium) - to a boil and then simmer (a large box of broth or 2-3 cans)

In a fry pan, melt butter, I use about 1/3 stick, and wisk in flour until a thick paste forms. You can use the fat from the pan, instead of butter, but I never have enough, so I always do it this way,. Or you can mix drippings and butter. It's the fat you need.

Slowly add hot broth to fry pan until you have a thick sauce. Then, add sauce into pot of broth. Stir.

Season as desired.

Haha! You reminded me of myself the very first time I made it! It's really not that hard! Believe me!!!! All you do is melt a stick of butter in a pan and add some flour, like a roux, it will be thick and dough like, then strain the juice's from the turkey pan and slowly add it to the roux and keep whisking it until it's smooth and gravey like consistancy....I keep it simple and plain, we enjoy the flavor of the turkey, some people like adding extra herbs and mushrooms which is fine. Try to attempt to make it tonight or acouple days before Thanksgiving, use store brought chicken broth instead and see how it works for you! You can also freeze any extra gravy! Good luck! Hope you have a Happy Thanksgiving!

I usually don't read the other responses first, but I was currious. I NEVER use butter to make gravy. I mix flour and water together to form a watery paste. I heat the drippings in a saucepan on med/high heat to just below boiling, and add the flour mixture and some seasoning (onion powder and black pepper or gravy master) and continue stirring until it thickens up.

Instead of flour, you can also use cornstarch. Cornstarch does make lumps, but the consistancy will be different. Wondra flour is great for making gravy, better than cornstarch and it doesn't clump.

Buy the jars of gravy and add some tiny cut up chunks of the turkey. Simmer it on the stove and dont let anyone see the jars! Buy enough so you can make more when everyone eats up the first bowl full! Happy Thanksgiving!

There are a few ways to make gravy. First is always buy some already made. There is no shame in it. I certainly did it too once or twice. When I make it myself I take all the drippings from the pan and the leftover turkey stock ( I make my own to baste with) and skim off the fat. Then I use about 1/2 cup of that fat and the same amount of flour and cook that together untill nice and brown. I add all the drippings and left over stock it it and stir. Taste for seasoning . Then I chop up the gibblets and the meat off the neck and there is it ...my gravy, Hot, brown and ohh so good. Good Luck !!

Ok, take the innerds and cook them in water for the duration of the turkey baking on med/low as well have chicken stock on hand. You will want to make a rue ... flower and butter to do this melt the butter in a med heat pan (no burning) add flower slowly and stir constantly - you will create a paste with the rue ... then you will add the stock from the pot of innerds (neck and all) as your liquid and KEEP STIRRING just stir and stir and stir. You will want to use a few sticks of butter if you are making it for a ton of people... typically for a 22lb bird I use two sticks and enough flower to make it into a paste. You add the stock and chicken stock until it's gravy. If it is thin or runny let it boil a bit and it should thicken. I would also practice and look up videos on you tube ... it does take practice.
Please note that instead of butter you can use the drippings from the turkey but if you are not experienced this is where isssues can and probably will come in.

Well you have a lot of helpful gravy ideas here and I'm going to add yet another one. It's similar to some of the other poster's "recipes"

For the last 8 years I have been asked to host Thanksgiving because so many people love my gravy (including my MIL- who is an awesome cook).

I cook up the neck and giblets (day before)
I also have a can or two of pre-made broth on hand

Make a roux (flour and liquid mixture) with as about 1/2 cup of drippings (the brown crispy stuff on the bottom of the pan adds a lot of flavor to the gravy!) by slowly adding flour while continuously whisking until you have a somewhat thick paste (but not clumpy).
Continue to whisk while adding remaining pan drippings/juices and giblets stock to the roux. If you need more gravy after that then start adding some canned broth. Make sure your pan dripping portion is greater than the amount of canned broth you use.
Last but not least add salt and pepper to taste. It's important if you are adding canned broth to not season until the end. You don't want your gravy too salty.

I used to use a butter roux but it just didn't have as much flavor as I wanted.
If you are concerned about criticism from your MIL, DO NOT, under any circumstances, buy powdered or jarred gravy. While not bad they just can't hold a candle to homemade gravy.

Good Luck and Happy Thanksgiving!

We always use jarred gravy. Cracks me up when people rave about how delicious our food is -- we take the easy way out whenever possible. Jarred gravy and Bob Evans mashed potatoes. Always good - quick and easy and we have more time to spend with our family.

Don't remember a recipe, but I do remember adding beer and mushrooms to a standard recipe...

You could do the gravy and put a bit aside and try the beer stuff. I swear, it was amazing.

GL Jilly

I do a combo of the drippings and Turkey Broth (canned) (chicken is fine).
If you Brine your turkey, DO NOT use the drippings.. It will be too salty..

Place a stick of butter in a skillet, add about 1/4 cup flour salt and pepper. Stir constantly, do this on low heat..

Once the flour starts to brown.. Take the skillet off of the heat and slowly pour in the drippings/broth mixture.. into the skillet..

Slowly stir /or whisk until there are no lumps.

Place back on low heat and continue to stir.. Taste to see if you need more salt or pepper.

IF you want a creamier gravy, you can add a half of a cup of, milk or
half and half at this time and continue to stir till thickened.

IF, it is too thick, you can add a little more broth or water.

Gravy is pretty easy, the secret is not rushing it.

I use the pan juices from the bottom of the roaster pan, pour through a fine mesh strainer into a sauce pan. Then I cheat and add either powered turkey gravy, or the jarred kind (the jarred one tastes better IMHO). I usually add some more seasonings - whatever I sprinkled on the turkey in the first place, let it come to a simmer and thicken and serve.

I have never liked gravy until I made this one (Ina Garten): http://www.foodnetwork.com/recipes/ina-garten/homemade-gr...
The alcohol & cream are not necessary. The key is cooking the onions very slowly. I always get rave reviews. Good luck!