Roast Turkey Recipe, How to Roast a Turkey, Perfect Turkey Recipe, Recipe for Roast Turkey

Roast Turkey Recipe, How to Roast a Turkey, Perfect Turkey Recipe, Recipe for Roast Turkey

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Okay, so we've got our turkey sitting overhere and roasting off, and look, look, look,
look... ooh, he's pretty. Okay. So it's timeto do gravy, and when it comes down to serving
a turkey, if you're going to do gravy, thisis exactly how you want to do it. Pop him
over there and leave him alone while you makethe gravy.
Now, I realize I could have just jumped inand shown you how to do it, but I don't do
things exactly like most people do, and Iwant to tell you why. A lot of people will
tell you to take the roasting pan, and thisis all the veggies and the "smoodge" and the
stuff that came out of the turkey, and they'lltell you to put this on the stove and drain
off the oil and add the flour. I don't liketo do that. Couple of reasons. Now, yes, all
kinds of wonderful stuff sticks to the bakingpan, but 99 percent of it will come off if
you use a rubber spatula, Okay? So this isawkward and hard to deal with. I would much
rather do it this way. Take everything thatwas in your baking sheet. Put it into a strainer
over a bowl, squish it, and then this is whatyou have. Okay? Can you see this? Can you
come?
Now, if you notice, you'll see there are twolayers. You see the lovely brown beautiful
stuff on the bottom? That's fabulous, we wantthat. The top layer? Is grease. We don't want
that. So what I do is, I scrape everythingoff of here, through a strainer, smash it
into here. Give it a minute or two, it'llseparate. So what I'm going to do right now
is I'm going to take a minute, I'm going tojust use a spoon and pull off all that grease,
and then I'll come back and I'll show youhow to actually begin the gravy in a pan that
you can manage to work with. So, give me justa second.
Okay, I realized when I said I was going toskim off the fat, you may not know what I
was talking about. All right, this is it,this is all you do. Take a little spoon, and
I've gotten most of it so it's going to bea little hard, but you come in here, and you
can see the clear stuff, that's the fat. See?It's hard to get. The brown stuff is the good
stuff, that's the juices out of the turkey.There's a little bit of the clear stuff back
there, so we're just skimming that off. Okay?That's it. Now, this is pure, seasoned turkey
fat. Believe it or not, we want to hang ontothis. I'll be back in a couple more videos.
I'm working on the schmaltz thing, so be patient,we're going to use that.
All right, so, to make gravy, we've got allof our pan drippings right here, we have four
cups of homemade turkey stock right here,we have half a cup of flour. Now, when you're
making gravy, you can do all kinds of thingsto it. At this point, if you want to, you
can add shallots or garlic or minced onion.You can put any sort of herb or seasoning
that you want to in here, and you simply sauteit for a minute before you proceed to the
next step. Well, what I want to do here isshow you how to make just the basic, fabulous,
luscious turkey gravy, so that's all we'redoing at this point.
All right, so I've got four tablespoons ofbutter. Now, the reason I have four tablespoons
is because I'm making a roux. The generalrule for a roux is one tablespoon of fat,
be it turkey or butter or bacon or chickengrease, whatever. One tablespoon of fat and
one tablespoon of flour will thicken one cupof liquid. Since we have about five cups of
liquid, and I like a thicker gravy, I addhalf a cup of flour. All right, are you with
me? Does that make sense? Are we good? Butyou can go one, one, one, that will make a
really nice, kind of thick, not too heavygravy. I like it heavier.
All right, so all I've done is melt my butter,and I'm sprinkling in the flour. And you notice,
I'm not going to stop whisking. This is alsowhy I don't like to use the baking sheet.
See how the whisk will fit all the way tothe corners of my pan here? This is not a
true saucier, which is the correct Frenchterm for a pan that's designed to make sauces,
but it works. It's a skillet. So all we'redoing here is getting our flour in. We're
going to go slowly.
Oh, hello [inaudible 0:04:21.] That's [inaudible0:04:22], that's my puppy. He's talking to
the cat. We're going to slowly whisk thisin. Now, if you're making gumbos, or if you're
going to make many sauces at all, you're goingto have to learn this particular step. This
is the first thing you do when making justabout any of the classic French sauces: making
a roux. Now down in Louisiana, they've donesomething brilliant and fabulous and they've
developed stages of the roux. I don't thinkI've got a video on that yet, but I do have
an article on my website that's about blonderoux and brick roux and chocolate roux and
all of the wonderful things that can happenlater, because it's amazing flavor.
All right, so that's about good. You can seehow my butter really doesn't want to take
up any more of the flour... We may be ableto get a touch more in there, let's see. Yeah,
I can get it all in here. So that was justa scant half-cup of flour, and you can see
it's starting to bubble. what happens hereis that all of the little particles of flour
become coated in the butter, and they startto cook, which will keep it from having that
raw flour taste, and it also gets it readyfor the next step, which is our drippings.
Now, the [inaudible 0:05:48] briner turkey,this is a very highly flavored little stock
that I have here. It's pretty intense, andif you taste it just by itself, it's a little
too salty. But that's okay, because in ourstock over here, we don't have many seasonings
at all, so the two of them together are goingto come and make this happy medium... median...
medium? Medium.
So this is the trick to gravy. You whisk,and you don't stop, and you kind of work slow,
and at each point when you're adding a liquid,you make sure that you have fully incorporated
all of the liquid before you put too muchmore in there. Now you can see how I was talking,
I like thicker gravy. Good grief, this stuffright now, you could stick on bread, it'd
be delicious. But we don't want this quitethis thick, it's a little too much to use
on potatoes or a dressing or whatever, butyou can see how it's nice and smooth, I don't
have lumps. That's what we're looking for.So now I'm going to just do the same thing,
except this is my turkey broth. This is theboring part, not a whole lot happening. But
at this point, all you do is continue whisking,continue adding liquid little bit at a time,
allowing that flour and butter to remain attemperature, because that takes care of the
consistency, it keeps you from having lumpsin your gravy, although if you do get lumps,
you know, it's not the end of the world. Strainit, run it through a strainer, nobody will
know the difference. I've done that once ortwice in my time.
So this is it, this is all you do. So whileyour turkey's over here resting, you pop over
to the stove and make gravy. Now, I am goingto continue whisking in the last of this.
I'm going to whisk in however much of thelast two cups I think I might need to get
the right consistency, and I'll be back ina minute to show you the finished product.
Okay, we're moving? All righty. So all I didwas I continued to add some of the turkey
broth, so we started out with, say, a cupto a cup and a half of the drippings from
the turkey. We had one two-cup measure ofturkey stock, and then about another cup.
Now, I think that this is just about right.
Let me show you what's going to happen. It'sgoing to come to a boil, and you don't want
to let it come... not a full rolling boil,but you want to let it come up to a simmer.
The reason is, no thickening agent is goingto come to its full thickening power until
it has cooked up for at least a minute. Sowe want to... Oh, here we go, this is exactly
what we want. See these little bubblies, seethat? Okay. That's perfect. You can also see
how it's starting to get nice and thick. Now,remember, once we remove this from the heat,
it will continue to thicken a little bit,so you actually want it just a touch thinner
when you take it off the heat than you wantit to end up at the table, so keep that in
mind. However, all we did was whisk, and that'sthe trick, making sure that your flour goes
in as fully incorporated and that you whiskwhen you're adding your liquids, and you will
never see a silkier gravy than that rightthere.
Now, as always with everything, because wehad those really salty turkey drippings from...
that came out, and we had the rather unseasonedturkey stock, we want to make sure we came
to the right balance, so never serve anythingwithout tasting. All that needs... no salt.
All that needs is a little pepper. Okay, that'sit, it's perfect. So we're going to remove
it from the heat, and at this point...
[inaudible 0:10:04] and the cat, sorry. Atthis point, we're going to pop him in a gravy
boat. It'll thicken up just a touch more...I'm going to run over here and carve our turkey
in a second, and we almost ready. Oh gosh,[so let] our turkey have a bath in this stuff.
And deal with my dog. I'll be back in a minute.

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