With this set, you can prepare rich, savory gravy in minutes. Our concentrated gravy base is crafted from the best ingredients, so you can be sure the gravy will taste like it was made from scratch. The base is also great for enriching your own homemade gravy. We paired it with an ingenious fat separator to help you easily filter out pan
Reduce heat to medium to maintain a simmer; cook, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Stir in pepper and salt. Serve immediately. Erick Williams' Turkey Gravy recipe
Rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Tie legs together with kitchen twine. Place turkey on
Measure strained pan juices and add enough boxed broth or water make 4 cups of liquid. Pour liquid into a medium saucepan. Add ¼ cup reserve fat skimmed from pan juices (or 4 tablespoons of butter). Unless you roasted your turkey using apple juice, add 1 tablespoon of sugar to the liquid in the saucepan.
Whisk in the poultry seasoning. Whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go. Once all the stock is added, heat over medium heat to a simmer, stirring often. Strain gravy through a fine mesh sieve. Taste. Stir in salt, pepper, garlic powder, and more poultry seasoning, if desired.
Place pan on 2 burners over medium-high heat. When pan is hot, pour in wine, scraping up brown bits with a wooden spoon. Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine.
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how to use a turkey fat separator
