Online Marketing QuickTips

Thanksgiving Turkey gravy with a smooth and even texture is often the most difficult to master. This tried and true recipe can be table ready in about 20 minutes and serves 10-12 people.
What you need:
– Large sized sauce pan (4-6 quart)
– Wide-mouth glass or plastic jar with tight fitting lid about 16 oz. size
– Wooden stir spoon and/or plastic spatula (scraper)
– 1 or 2 cup measuring cup
– Strainer (optional but helpful)
– Ingredients for gravy
– Poultry drippings from a 10-12 pound turkey
– 1/2 to 3/4 cup white flour
– Salt and pepper seasoning to taste
– Cold Water

To start…
Pour off the juices from the turkey into the sauce pan. Scrape all surfaces of the turkey roasting pan to get all flavoring including small pieces of meat that may be stuck to the roasting pan.

If a lower fat content gravy is desired, pour the drippings instead into several large glass measuring cups or bowls until the juices separate. (I speed this step up by placing the cups in the freezer on hot pads.) Then skim off the fat portion from the top using a spoon or ladle.

Tip:
If the work area on the stove is sufficient, juices can be left in the roasting pan and the pan placed over two burners for cooking the gravy. If the bottom of the pan has a large amount of dried juices, add hot water to the roasting pan to reconstitute the dried portions into juices, before pouring off into the sauce pan.
Set burner temperature to medium to bring the juices to a low boil.

Fill the glass or plastic jar about half full of cold water and place 2-3 tablespoons of flour in to the water. Close tightly and shake to thoroughly blend. Inspect the mixture, if lumpy, pour into the heated sauce pan through a strainer.

Stir the juices while boiling to thoroughly blend the flour/water mixture into the gravy. Repeat for thicker gravy. This step may be done 2-3 times depending on how much gravy is being thickened. Allow the gravy to cook while stirring as this is what creates the thickening.

Caution:After adding the flour/water thickener and cooking it into the juices, check thickness before adding more flour/water mixture. Putting in too much flour and water at once will make gravy too thick to serve. (You will know if it is too thick because it will have the consistency of a pudding not a gravy).

When thickened, reduce heat to medium low or simmer and stir to prevent sticking to the pan bottom. Cook for about 5 to 10 minutes adding salt and pepper to taste.

Remove from stove and pour into gravy bowls for serving.

GIBLET GRAVY
To make giblet gravy, I use the water from the simmering giblets as part of my gravy stock. I also prepare two kinds of gravy, one with giblets and one without depending on my guests preferences. I remove the giblets from the pan and let them cool to room temperature so I can handle them without getting burned. This can be done after they have simmered about 2 to 2-1/2 hours or so. You will know the giblets are cooked because the meat will fall off the neck bone and the liver will crumble when touched. I remove the neck meat and shred with a fork and add it to the gravy mix made without giblets. The remaining meat, (liver, heart, etc.) I coarsely chop in a blender and add to the gravy being prepared as giblet gravy. If you do not have a blender then just use a cutting board and a sharp knife to chop the meat.

Tips– Monitor the stove top temperature, and stir constantly to prevent burning the gravy. All the gravy should be brought to a boil to insure healthy eating and should be seasoned to the cooks taste before being served.

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• How To Make A Traditional Thanksgiving Day Moist Turkey Dinner Recipe Moist Turkey Roasting Instructions: Requirements: * One thawed, 12-14 pound turkey * Melted butter to be used for moistening the bird * Salt and pepper * Roasting pan and wire poultry rack * Meat thermometer * Pastry brush 1. Start by placing the oven rack in the lowest position. 2.......
• How To Make Home Made Stuffing For Turkey How To Make Home Made Stuffing For Turkey (turkey, dressing, stuffing) If you have ever wanted to make a home made bread stuffing from scratch, here is a delicious 35 year old recipe easily prepared from common ingredients. -- 4 large cookie sheets or combination of flat pans -- 2......
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How To Make Home Made Stuffing For Turkey

(turkey, dressing, stuffing)

If you have ever wanted to make a home made bread stuffing from scratch, here is a delicious 35 year old recipe easily prepared from common ingredients.

– 4 large cookie sheets or combination of flat pans
– 2 very large bowls about 12-14 inches in diameter
– 2 cup measuring cup
– Set of measuring spoons
– Bread knife, electric knife and /or chefs knife
– 2 loaves sliced sandwich bread
– 1/4 pound of butter or margarine
– 1 medium onion (chopped fine-1/4 inch pieces)
– 2 large stalks of celery (chopped fine-1/4 inch pieces)
– 2 cups warm water
– 1 tsp salt
– 1 tsp black or white pepper
– 1 Tbsp poultry seasoning OR
– Equivalent amount of parsley, sage, rosemary and thyme
– 1 cup juices from poultry (chicken, turkey, game birds)
– 1 or 2- 13 by 9 by 2 inch pans
Day before…

Remove bread from wrappers and lay out individually on cookie sheets to allow to dry out and become stale. Using fresh bread and drying it out is one of the secrets to this recipe. (This step is most effective when started day before and left overnight to dry.) The bread only needs to dry until stale, not dry enough for it to crumble.
(Packaged bread stuffing can be used, however it becomes mushy when mixed with the moist ingredients.)

When dry, stack 5 to 6 slices at a time and slice into 1 inch squares.
(Using an electric knife helps speed up this step)

Using a very large mixing bowl, combine the bread cubes, chopped onion and celery, mixing well to evenly distribute the ingredients. Sprinkle all the seasoning evenly over the bread crumb mixture stirring to cover all bread mixture.
Using a small saucepan melt the butter, add the warm water and stir to combine. Pour the water mixture over the bread mixture. Stir with a spoon.
Transfer the mix into the 13 X 9 X 2 inch pan or pans. Compacting the dressing or lightly spreading it around the pans is the only difference whether it fits in one pan or two.
Cover the pan(s) with aluminum foil and baked for 45 minutes on the top rack of a 325 degree oven.
If bottom rack is used, place on cookie sheets to prevent overcooking the surfaces touching the bottom and sides.
After 45 minutes remove from oven, remove foil, and pour one cup of poultry juices over the surface for added flavoring.

Re-cover and return to oven for 20-25 minutes.
If poultry juices are not completely cooked, microwave or boil the juices to fully cook before pouring over the dressing.
After alloted cooking time, remove from oven and serve.
– Adding moisture to the poultry being cooked will insure there is enough extra meat juice for the dressing and still enough for gravy. This recipe will serve 10-12 people. Although it is amazingly flavorful and complementary to poultry, other ingredients such as apples. pecans, and mandarin oranges can be added to change the flavor when used with wild game.
Tip– When using meat juices from poultry insure they are completely cooked!

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Moist Turkey Roasting Instructions:
Requirements:

* One thawed, 12-14 pound turkey
* Melted butter to be used for moistening the bird
* Salt and pepper
* Roasting pan and wire poultry rack
* Meat thermometer
* Pastry brush

1. Start by placing the oven rack in the lowest position.
2. Set out a one quart saucepan on the stove top and fill half full with cold water and one teaspoon each of salt and pepper.
3. Preheat the oven to 325 degrees Fahrenheit.
4. Remove the turkey from its packaging, remove neck and giblets from inside the bird’s cavity, rinse them and place in the sauce pan. Set the sauce pan burner temperature to simmer and cook until done 2 hours or so.
5 Rinse the turkey, both inside and out, using cold water.
6. Place the oven rack in the lowest position.
7. Put the turkey inside the roasting pan, with the breast side up, on a roasting rack
8. Brush the bird’s exterior with the melted butter to help moisten it.
9. Using salt and pepper, sprinkle the turkey’s body and cavity to season it to taste.

Overall tips

* As a rule of thumb, the turkey should be roasted 10 to 12 minutes per pound if un-stuffed. I never put stuffing in the turkey because I use the turkey drippings later in both the stuffing and gravy recipes.
* Uncovered turkeys result in a brown exterior that is more appealing, but cooking it uncovered,tends to result in dried sections on the legs and breast, so I cook the turkey covered with an aluminum foil tent shaped down around the bird for 2/3 of the cooking time and uncovered for the final 1/3.

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