Best Ever Turkey Gravy and Turkey Stock
As I promised, here are a couple more recipes to help you get the most out of your turkey! So here we go, turkey gravy and turkey stock.
First, I wanted to answer the major question that was asked after yesterdays post “Super Easy Overnight Roast Turkey”.
How many meals do you “actually” get when you cook your 20-22 pound turkey?
As I am sure you can imagine, that will be subjective based on how many people you are feeding as well as how large your servings are. My family LOVES to eat so our serving sizes are pretty good size.
Here is the breakdown on what we had from this last 22lb turkey…
- 5 People – Entire turkey dinner (think Thanksgiving) and everyone had seconds
- 5 People – Entire turkey dinner (left overs)
- 5 People – Open faced hot turkey sandwich (turkey & gravy over 2 pieces of bread with mashed potatoes)
- 5 People – Cold turkey sandwich for lunch (on toast with mayo, salt pepper & lettuce)
- 4 – Turkey Potpies (each potpie serves 6-8 depending on serving size)
Now if you figure that out, I was able to get 8+ meals for a family of 5 out of that 22 lb turkey.
That’s a pretty good value if you ask me!!
Oh, those turkey potpies that I made, that recipe will be in my next blog post!!!
½ cup of the fat you took off of the top of the juices in the pan
½ cup flour
Salt, pepper & garlic powder to taste
After you take the fat off of the pan juices (keep ½ a cup of the fat to make the gravy) strain the juices through a sieve into a bowl and set aside.
Put the fat into the pan you cooked the turkey in and place on a burner on about medium heat.
When the fat warms to almost boiling add the flour and whisk together (this can look a bit lumpy but it’s ok). You have just made a roux. Cook this in the pan for a few minutes to cook the flour taste out.
Slowly add in some of the pan juices and whisk together with the rue. Turn the heat up on the burner to about medium high. Continue adding in the pan juices a bit at a time and whisking until you get to the desired consistency.
IMPORTANT: You must bring the gravy to a boil in order to get it to thicken correctly.
Now add your seasoning to taste and let it sit on low while you are getting the rest of your dinner together just stirring occasionally.
4 Large Carrots
4 Stalks Celery
1 Large Onion
3 Cloves Garlic
3 Tablespoons Parsley
1 tsp Thyme
Fresh Ground Black Pepper to Taste
Salt To Taste
Place the bones/carcass and skin into a large stock pot. Roughly chop all other ingredients and add to pot. Add cold water to cover everything. Bring to a boil then turn the heat down to simmer. Simmer uncovered for 3 hours. Strain stock into a plastic container (or several depending how you want to use it) and freeze until ready to use.
So there you have it, two more ways to use some of the turkey.
Remember to check back to see the next blog posting for the recipe for the Homemade Turkey Potpies!!
Make it a great day, you deserve it!!
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“You have just made a rue”. You made ROUX.
Whoops, you are so right. Thank you for pointing that out. Make it a great day!
Thank you !!!
I made the gravy !
The best !
Two Southern Sweeties
That’s great!! I’m glad we were able to help with your Thanksgiving.