Does any have any quick and easy recipes for turkey gravy?

Ok it's my first time making gravy from scratch, and I want it to be perfect for Thanksgiving this weekend. I'm cooking for my son and bf and I want them to love it! Easy and tasty recipes are much appreciated, thanks!!Does any have any quick and easy recipes for turkey gravy?
I am going to tell you about roasting the turkey too lol!





Wash your turkey well and then salt the interior heavily. (Add your stuffing* now if you are going to) Place it on it's back in a good roasting pan. Melt a cube of butter or margarine on the stove top and add 6 cloves of minced garlic. Pour this over the turkey - covering it all as much as possible. Salt the turkey all over - salting the thicker, meatier parts a bit more. Seal the pan with foil and place a lid on if it will fit.. Cook it on 300 degrees for 20 minutes per pound unstuffed or 30 minutes per pound stuffed and then add 30 minutes to total cooking time. Uncover it for those last 30 min and turn heat up to 375 degrees.





Gravy Take Turkey out of oven and using your baster or a large spoon - spoon and transfer most of the drippings into a large deep skillet. Turn the skillet to medium high and cook it until it browns.. not burnt but a good brown color. Gravy will turn out lighter colored then the drippings that are browned off. Mix 4-6 T of flour or cornstarch with a cup of cold water til there are no lumps. Set aside 3 -4 cups of water in a measuring cup or something you can pour it into the pan with easily. Stir the drippings and add your cup of water with the flour or corn starch mixed in smoothly. Stir - I use a wire whip and it works great = keep stirring and getting the dripping off the bottom of the pan. Add water if it gets too thick - a small amount at a time.





Now if you do not brown the dripping enough to make the gravy good and brown you can add Kitchen Bouquet (so get some just in case :)


also then taste the gravy. Another trick is if you get lumps for any reason (which can happen) there is a simple cure lol - just use a hand blender or pour gravy in portions into your blender and blend it - pour in bowl and repeat til all the gravy is silky smooth!!





The garlic seals the flavor of the turkey in and is Not strong.





Don't forget to taste it BEFORE you add salt as the drippings may be plenty of salt for you. Your gravy should be silky smooth and a nice golden brown color - be sure to add the Kitchen Bouquet in tiny amts so you don't end up with your gravy 'chocolate' colored.





Also on stuffing, seems like a lot of people don't like the classic bread stuffing any more and sometimes I stuff my turkey and chickens etc with this and it is easy and yummy.





Take two boxes of chicken flavored ricearoni and add sauted vegetables like onions, mushrooms, celery -whatever you like - plus I add a 1/2 cup of sliced toasted almonds - usually blue diamond smoked ones!!





Good luck! BTW I am the No. 1 cooker lol in my family of 5 children, 14 grandchildren and all spouses! They all say No One does Turkey like Grandma/mom etc!





Does any have any quick and easy recipes for turkey gravy?
Drain all fat and juice from roasting pan into a large glass measuring cup. Let stand for fat to float on top, then pour off all but 1/3 cup of the fat (this is based on a medium sized turkey. For a larger turkey, you can keep more fat in the measuring cup. Return fat and juice to the roasting pan (so that you can scrape the good stuff off the bottom). Add 1/3 cup of flour and stir and scrape until flour is blended in smoothly and the residue on bottom of the pan is loosened. Add 1 1/2 cups of chicken broth and 1 cup of milk. Place over low heat, stir constantly, and bring to a slow boil. Boil for about 5 minutes stirring continually. You can add more liquid if gravy becomes too thick.






~QUICK TURKEY GRAVY~


--------------------------------------鈥?br>

If preparing this gravy for a crowd, increase all ingredients by half or double the recipe. Remove the rack from the roasting pan. If the juices in the turkey pan have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all browned bits. If there is juice, tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan over two burners set on medium heat. Pour in:





4 cups chicken stock





Bring the mixture to a simmer, all the while scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Reduce the heat and cook slowly for 5 minutes. Mix to a smooth paste:





1/4 cup water


3 tablespoons cornstarch





Whisking constantly, gradually pour this mixture into the simmering broth, then cook for 1 minute. Season to taste with:





Sherry, port, or Madeira (optional)


Salt and ground black pepper





Pour into a gravy boat and serve with the turkey.





Yields: 4 cups; about 12 servings






When the turkey is done, take it out of the roast pan, wrap it in foil and set aside. Put roast pan on stove top and with a wooden spoon, stir up all the brown bits. Add a cup of hot water and stir well. Mix 1/3 cup flour with 1 cup cold water and stir until no lumps remain. Add slowly to boiling juices. Add a bit of parsley, a little poultry seasoning, salt and pepper to taste. Stir and cook slowly until to the consistency you want. Some like it real thick, some like it thinner. Just adjust the water and flour accordingly.
Just use some of the turkey broth and use 1/4 cup flour and 2 cups of milk. Make sure you whisk the flour in the milk before adding to the hot broth or it will lump up. Season as you like. Stir untill thick over med heat
this is the best recepie in the world


take some jucie from the turkey pur it into a pot


add 1/4 cup soy sauce,teaspoon of butter,and corn starch until it starts ot thiken i drink this gravy its so good