Turkey broth and amazing gravy
Votes: 1
Time: 6 hours 25 minutes
Complexity: easily
Servings: 14
Complexity: easily
Servings: 14
Nutritional value per serving:
Calories 260, total fat 13 G., saturated fats 5 G., proteins 21 G., carbohydrates 14 G., fiber 2 G., cholesterol 80 mg, sodium 557 mg, sugar 4 G.
Calories 260, total fat 13 G., saturated fats 5 G., proteins 21 G., carbohydrates 14 G., fiber 2 G., cholesterol 80 mg, sodium 557 mg, sugar 4 G.
Guy Fieri makes his signature broth from roasted turkey and vegetables. The flavor is incredibly rich and vibrant. Needless to say, a gravy made with this broth would be amazing! Just thicken it with a golden roux, add a little sage, and you can be sure your guests will pour it all over their plate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Turkey
- 1 turkey leg
- 2 turkey wings
- 1 turkey neck
- 2 tbsp. l. rapeseed oil (canola)
- 6 large cloves of garlic
- 2 sweet Vidalia onions, quartered
- 2 carrots, cut into thirds
- 3 stalks celery, cut into thirds
- 1 teaspoon of salt
- 2 tsp black pepper
- 6 fresh sage leaves
Amazing gravy
- 4 tablespoons butter
- 3/4 cup flour
- 4 cups warm turkey broth
- 1 teaspoon black pepper
- 0.5 tsp chopped sage
- 0.5 tsp salt
We recommend
Recipes with similar ingredients: turkey, carrot, celery, sage, Vidalia onion, black pepper
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Rub the turkey pieces evenly with oil. Season with salt and pepper. Place the turkey skin-side down in a large baking dish and roast for 45 minutes.
- Prepare and combine the vegetables. Reduce the oven temperature to 350°F (175°C), briefly remove the turkey, and add the vegetables, turning to coat with the juices. Place the turkey skin-side up on top of the vegetables and continue roasting for another 35 minutes.
- Remove the pan from the oven, place it over the burners, and pour in 4 liters of water. Scrape the bottom of the pan to loosen any browned bits, moving the turkey and vegetables as needed. Simmer over medium-low heat for 2 hours, uncovered. Remove the turkey and vegetables from the sauce and strain it through a sieve. Let it sit and skim off any fat from the surface.
- Amazing gravy:
Yield: 3.5 cups
In a large skillet, melt the butter, whisk in the flour, and cook for 1 minute. Slowly whisk in the warm turkey broth, 1/2 cup at a time, until the sauce reaches the desired consistency. Season with salt and pepper to taste. Pour into a gravy boat and serve.
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