Best 2 Tea And Lemon Gravy Recipes
Welcome to the world of culinary delight, where a symphony of flavors awaits your palate! In this article, we embark on a journey to discover the best recipe for "Tea and Lemon Gravy". This tantalizing sauce is a perfect accompaniment to a variety of dishes, adding a unique and delectable twist to your meals. Whether you prefer a classic or a contemporary take on gravy, we will guide you through the culinary tapestry of flavors, textures, and aromas that make this dish a true masterpiece. Get ready to unlock the secrets of this exceptional gravy and elevate your culinary skills to new heights!
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY
For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.
Categories Citrus Poultry turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
- Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
- Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
- Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
- Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350��F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.
TEA-AND-LEMON GRAVY
Categories Sauce Milk/Cream Tea Citrus Onion turkey Side Sauté Thanksgiving Rosemary Celery Carrot Fall Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 3 1/2 cups
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in large saucepan. Using vegetable peeler, remove peel from lemon (yellow part only). Add peel to broth mixture. Bring mixture to boil; reduce heat and simmer until neck and gizzard are tender, about 45 minutes.
- Remove neck, heart, and gizzard from broth; finely chop heart and gizzard. Pull meat from neck and chop. Strain broth. Return broth to pan; boil until reduced to 3 cups, about 10 minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard tea bag.
- Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until light brown, stirring frequently, about 5 minutes. Whisk in broth and cream. Bring to boil; reduce heat to medium and simmer until slightly thickened and smooth, stirring frequently, about 8 minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season with salt and pepper.
Tips:
- Choose the right kind of tea: Black teas like Earl Grey or English Breakfast work best, as they have a strong flavor that can stand up to the other ingredients in the gravy.
- Don't overcook the tea: You only need to steep the tea for a few minutes, or else it will become bitter.
- Use fresh lemon juice: Bottled lemon juice will not give your gravy the same bright flavor as fresh lemon juice.
- Add the lemon juice at the end: This will help to preserve the lemon's flavor and prevent it from becoming bitter.
- Season the gravy to taste: You may need to add more salt, pepper, or lemon juice to taste.
- Serve the gravy immediately: Tea and lemon gravy is best served fresh, so make it just before you're ready to eat.
- Experiment with different herbs and spices: You can add a variety of herbs and spices to your tea and lemon gravy to create different flavor profiles. Some good options include thyme, rosemary, sage, or nutmeg.
Conclusion:
Tea and lemon gravy is a unique and flavorful sauce that can be used to enhance a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're serving it with chicken, fish, or vegetables, tea and lemon gravy is sure to be a hit. So next time you're looking for a new way to jazz up your meals, give this recipe a try. You won't be disappointed!
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