Best 2 Classic Pan Gravy Recipes
Pan gravy, a culinary staple, has been around for centuries, adding irresistible flavor and richness to countless dishes. It is an art form that transforms simple ingredients into a delectable sauce that elevates any meal. Its versatility knows no bounds, perfectly complementing roasted meats, grilled vegetables, or mashed potatoes. Whether you are a seasoned chef or a novice in the kitchen, mastering the art of pan gravy will unlock a world of culinary possibilities, allowing you to create restaurant-quality meals in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC ROASTED TURKEY WITH PAN GRAVY
Steps:
- Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
- Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.
- Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
- Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
- Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.
CLASSIC PAN GRAVY
Prepare pan gravy in 20 minutes with a tried-and-true recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
- Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
Tips:
- Make sure your pan is hot enough before adding the drippings. This will help to create a nice fond, which is the flavorful browned bits that add depth to your gravy.
- Use a wooden spoon to scrape up the fond from the bottom of the pan. This will help to release the flavor and prevent it from burning.
- Add liquid to the pan gradually, whisking constantly. This will help to prevent the gravy from becoming lumpy.
- Bring the gravy to a simmer and cook for at least 5 minutes. This will help to thicken the gravy and allow the flavors to meld.
- Season the gravy to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
Conclusion:
Pan gravy is a delicious and easy way to add flavor to your favorite dishes. With these tips, you can make a perfect pan gravy every time. So next time you're cooking a steak, roast, or chicken, don't forget to make a pan gravy to serve alongside it. Your taste buds will thank you!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
