Help...Need Gravy!
 

We're buying a deep fried turkey for Thanksgiving. I've been assigned to bring the gravy. I've seen canned & jar gravy, even gravy packets. Are any of these good? If so, which brand is the best? I would hate to screw up on my simple task.

I don't/can't cook, so if you have any cooking suggestions please be specific.

Thanks.

Go for the jarred-Heinz is especially popular here

I've used the Heinz Homestyle in the jar plenty of times.

I like a lot of gravy on my food :) The meats we buy today are leaner and therefore more difficult to make a proper gravy from drippings. So I often will make my gravy then add a jar of gravy to it for *more* gravy.

I love the dry gravy packages. My kids didn't realize that my gravy was from the packages. All they knew was that my gravy was the best in the family! One hint is don't use water use milk. I make a lot of gravy like 10 pks and I only use 9 1/2 cups of milk so it is thick. If it is too thick you can use milk to thin out to your liking!

check out allrecipe.com they have great recipes and they are free if all else fails we use Heinz Homestyle

Gravy is easy. Buy several packages of turkey wings. Rinse them, pat dry with paper towels and salt and pepper them. Place on a baking sheet in a 350 degree oven for 1 hour. When the wings are well browned take them out of the oven and put into 2-3 quarts of water in a large pot. Add a little water to the baking sheet and loosen any brown bits, then add this to the pot too. Add a quartered onion with the skin still on (the skin adds great color to the stock), some celery tops, a few bay leaves and a few cloves of garlic and simmer for 3 hours. Strain well over a fine seive or colonder. Make a roux (equal parts butter and flour - about 1/4 cup each) in a pan over medium heat, stirring until butter/flour mixture turns about the color of honey or a little darker. Add the stock and bring to a boil. Reduce to a simmer and cook for at least 15 minutes, stirring frequently. If the flavor is not deep enough you can always add a bit of chicken or turkey bullion.

Here's a quick and easy creamy gravy for when there is no broth. Like for meatloaf. Get any dry gravy mix.Usually mix with 1 cup of water (broth if you have some) depending on what the package says. In a pan mix them and slowly cook till thick.Usually a couple of minutes.Stir with a wisk the whole time.After it has thickened add a can of Cambell's cream of mushroom soup.(just soup no more water)mix well and heat.That's it.You can double or triple the recipe for how ever much you need.Good luck and tell everyone it is your secrect recipe.LOL Mary

Wow, so many options! I know I'm going to try one, but I'm also going to buy a jar of Heinz just in case I screw up. :eek: I can't wait, a couple sound really, really, tasty.

Thanks everyone.

Heinz gets my vote every time - and has for a bunch of years!

For quick good gravy...I use Knorr Swiss...get a turkey wing, dice up some onions, celery, salt and pepper, stick of butter, cover your wings etc in water. Bring to boil, let simmer until all is cooked, drain drippins in pan and add gravy mix...follow directions on package to cook....to keep your gravy smooth, no lumps, stir frequently.....but if you don't want to go through all of that the gravy by itself is really quite good...Happy Turkey Day...!!

Be sure to let us know the results. Yum is right. It all sounds good.

I love the Boston Market brand, and have also used Heinz, both good

Buy turkey broth or chicken broth in cans and make your own. Pretty easy.

to "fix" the color of a gravy that's too light, add the tiniest drop of "kitchen bouquet"-and be careful! it's a vegetable concentrate, and makes beef gravy look deep and rich. and if the color is just too "white", add a teeeeeny drop of yellow food coloring to it, and stir. you can deepen flavors with soup concentrate or boullion cubes, too--i dissolve them in 1/4 cup of water, and just add drizzles and taste. if you have time for the wonderful turkey wings gravy recipe i see here, try oven browning them, or browning them in a frying pan, just to get color, before you toss them in the water. it brings out a deeper color and flavor, too. good luck--there's always the good ol' jar for standby!

THANK YOU! Just realized I am in the same boat! My son will also fry the turkey. Can't eat mashed potatoes without gravy. Again this board has saved me. Happy holiday to everyone.

That's exactly how I make gravy when I haven't roasted a turkey. It's very good and everyone loves it. It wins big over the store bought jars or cans! I pick the chicken off the wings and put that into my gravy too.

Hi mandyk; I'm originally from Maryland too. Glad to see you on the board!

If you use the Heinz in a jar or a mix for your gravy, always put it in a bowl with a lid, so it does not spill. Don't take it in the jar--and it is your secret recipe! I really love the homemade gravy, even though it is a lot of trouble to make. I think it is worth it, but if you don't have time to practice first, use your "secret recipe!'

Kathy in Texas

Wal Mart carries a good can gravy it is La gout brand name in a large can and very tasty I bring it every year for my daughter They also used to carry it at pi& save

Another idea, one we're doing since I'm smoking a turkey and our neighbor is making the gravy -- Wednesday I'm bringing the giblet pack from the turkey over to her place -- she'll make gravy from those.

Thanks Mary! Gravy was a hit. It was a little salty, so I added a little water. Wish I had known about this years ago. :thumbup:

The website for hillbilly housewife.com has a gravy recipe in their holiday listing for a turkey gravy starting with GROUND turkey. i have made it the llast two years(I did not do the turkey ) as I was assigned to bring potatoes and gravy. It is easy and GOOD and calls for 6 cups of chicken broth so it makes a bit...

Since you aren't roasting the turkey, this is a good one. We had the most fantastic gravy this year. Here is what we did, put carrots, celery, apple and onion in the bottom of the pan add a little water. The bird is above on the rack. Cook the bird and basted - last 30 minutes add white wine to the basting. When bird is out of the oven and has rested a bit, we take all the drippings and roasted veggies and blend with a hand mixer. Don't forget to get rid of most of the fat. We make the roux in the pan with a bit of butter. The blended veggies are pushed through a strainer back into the pan with the roux and along with some canned chicken stock we stir and mix till we have the right consistency. It is AWESOME. Dressing and gravy are my favorite part of the meal, so gravy has to be fantastic and this is. I think this process after cooking the chicken wings would also render a gravy that would be talked about by all. Sorry the post is after the big meal, but try it at Christmas or any other roasting that you have going. Roasting the veggies really does enhance the flavor.