How do you make gravy..........

[chrismiss56]

Hi to all

How do you make gravy from a turkey breast? Now that I have decided to make that, I still need the gravy!!

Thanks!!

Have a magical Disney Day!!

 

[gr8tpanther]

put the can under the opener, dump can in saucepan and stir.

 

[Aimeedyan]

Originally posted by gr8tpanther
put the can under the opener, dump can in saucepan and stir.

EXACTLY what we are doing this year. I'm not about to mess with homemade gravy while cooking everything else. Jar or can is it for my family - stick it in my gravy boat and no one knows a difference.

 

[janette]

Open the jar, put it in a dish & microwave until hot

 

[oogieboogie]

Making gravy is easy:

Over low to medium heat, melt some butter. When the butter is melted, dump some flour, then whisk constantly until it turns into a slurry and looks brownish. Then add turkey broth or chicken broth slowly while stirring/whisking. Keep stirring until everything is blended together. Cook a little bit more until bubbles start to form. Stir a couple more times and you're done!

 

[gr8tpanther]

At least we all agree on something

 

[helenabear]

Don't know if you will have much juice from a breast only. If you were going to make gravy from it, I use a tablespoon of flour (or corn starch) disolved in a tiny bit of water and then stir it in with a whisk with any drippings you have left over from the pan you cook the breast in. Boil it and let it thicken, stiring occasionally. Keep adding more of the flour & water mixture until it gets thick enough. If I want clearer looking gravy, I'll use arrowroot instead (creates a more translucent look) or in addition to flour. Honestly, I'd get canned or packets of gravy to be on the safe side. While I haven't ever tried to make gravy from a breast, I usually have an extra packet (or chicken boulon cubes to make chicken broth in case I need more liquid) just in case I need more from a big turkey.

 

[Micca]

You can get a dry mix, or a jar of gravy and mix a little of the drippings from your turkey. It turns out good

 

[Jeanny]

open the can and dump it in a pan... works great every time!!!

 

[Serena]

I don't do gravy well. I don't know why, I just don't.

 

[kasar]

I like to use Wondra flour when making gravy - very few lumps. Also, you may want to add a little chicken stock (from a can or dissolve one bullion cube in water). It makes it taste better. Then whisk or stir so it's nice and smooth. Don't forget to let it sit for a while and then skim off any fat that accumulates.

I'm the gravy master at our T-day dinner because I really like gravy so I take the time to make it right. A real labor of love.

 

[doxdogy]

The best jar gravy is sold at Williams-Sonoma. It is pricey, $8 a jar. But one taste and you will be hooked forever. I don't make a good gravy, so I resorted to the stuff in the jar.

 

[piratesmate]

My mother used to simmer the giblets while the turkey was cooking to use for her gravy. She'd put the giblets into the blender with some of the liquid they were simmered in for a bit & then add that to the drippings in the pan. If you use Wondra flour (super fine) you can usually whisk it right in the pan while someone else carves the turkey....just add a little at a time.

DH detests gravy made with giblets. I've found that I can usually still use the liquid - just toss the meat - and he doesn't even notice. It makes more liquid, obviously, if you're worried about having enough for gravy.

Jars are much easier & I'm happy with the taste. DH, however, really prefers the homemade stuff.

 

[DizneyKaren]

Mamma always taught me to use cornstarch as a thickener. It rarely clumps the way flour can. However, since we are anonymous here , I'll admit I usually go with the jar or packaged mix added to some of the drippings and then hide the evidence. After all, no self-respecting Southern woman would ever admit she's not good at making gravy.

 

[1stNoel]

You can make it from the pan drippings with a breast, but you will need to add some butter and then cook a couple teaspoons of flour and slowly stir in water or chicken stock. I usually buy gravy when making just the breast and also like the Williams Sonoma gravy, but do warm it in the turkey pan to get more flavor.