Posts tagged ‘turkey’

November 1, 2010

Pan Dripping Turkey Gravy

This recipe is a traditional type pan dripping gravy, with a twist. The turkey stock is made with roasted turkey wings to add depth to the stock. This gravy recipe is a collaboration of difference sources. I was watching Tyler Florence on Food Network one year and Tyler made gravy with a roasted turkey wing stock and I have made my stock for gravy with a roasted turkey wing stock ever since. Roasting wings is much easier than making an enitire roasted turkey or chicken. The wings have a lot of flavor so you will not miss out on using the entire bird. The base for my gravy I learned from my mom, which she learned from my grandmother. The milk idea I picked up from a friend one Thanksgiving and the brown gravy mix I have heard numerous people say they add to their gravy for added depth. So this recipe is a melting pot of tips and tricks I have picked up over the years. Enjoy!

Serves 6-8

Turkey Stock:

  • 2 Turkey Wings
  • 1 onion
  • 2 carrots
  • 1 celery stalk
  • 1 bay leaf
  • 2-3 sprigs thyme
  • water
  • salt and pepper


  • pan drippings from roasted turkey
  • butter
  • 1/2 cup flour
  • 3 cups turkey stock (see above)
  • 1 packet brown gravy mix
  • 1/2 cup milk
  • salt and pepper
  1. Preheat oven to 400°
  2. Roast wings for 2 ½ hours.
  3. Chop onion, celery, carrots and sauté in butter.
  4. Add thyme bay leaf and wings (with drippings from the roasting pan). Cover with water and bring to a boil. Skim any foam and reduce the heat and simmer for 1 ½ – 2 hours until the water reduces.
  5. Strain off the solids and cool the stock if you will freeze it, or use it right away.

Turkey Stock

  1. GRAVY:Once you remove your roasted turkey from the pan, place the whole roasting pan over the med-low heat on the stovetop (my roasting pan takes up two burners so I turn both on med-low heat). Or transfer the pan drippings to a pot.
  2. Once the pan drippings are bubbly add enough butter to make about ½ cup of fat. Whisk in the flour and cook stirring frequently about 2 minutes.
  3. Once the roux is golden brown whisk in the turkey stock, milk and gravy mix packet, salt and pepper to taste. Whisk until the mixture is smooth. (I add the milk to help cut the greasiness from the turkey drippings but keep the flavor of the drippings).
  4. Simmer until the gravy has thickened to your likeness, about 10 minutes.
I submitted this recipe for a contest with Food52 which all winners will be added to the Food 52 cookbook that results from the year of contests. As well as the chance to win some money to Williams Sonoma, and other gift packages from Viking cookeware, and OXO. Wish me luck! Hope you try this gravy this holiday season, it’s super good! I will be making my wing stock shortly!
December 7, 2009


A little catch up since I didn’t have the blog up and running for Thanksgiving. Here are a few of my recipes…My yummy turkey salt rub and cranberry sauce. I posted the pumpkin cheesecake which was also on the menu!

½ c. kosher salt
1 ½ T. chopped fresh sage
1 ½ T. chopped fresh thyme
1 ½ T. chopped fresh rosemary
1T crushed peppercorns
2 mandarin oranges or clementines, zested

MIX ingredients in a glass bowl. Sprinkle all but 3T of the mixture over the turkey or chicken. Place poultry in a roasting bag and set in fridge overnight.

 RINSE off the poultry. Sprinkle the cavity with some of the rub. Then cover the poultry with softened butter. Sprinkle with remaining rub.


3 mandarin or clementines oranges (or 2 regular oranges)
½ c water
¾ c sugar
1 bag cranberries

ZEST of 2 of the oranges (1 if using regular oranges) and juice 3 oranges. Mix all ingredients, except cranberries, in a pot and bring to a boil. Reduce heat and add cranberries. Simmer for 20 minutes, cranberries will pop. Using a wooden spoon press on cranberries that have not yet popped. Simmer another 10minutes or until desired consistency.