Hi Sweet Friends, Today I am beginning a series of videos devoted to Thanksgiving. I'm sharing lots of "Make Ahead" recipes including this Turkey Bone Broth Gravy, a Bell's Poultry Seasoning Copy Cat Recipe, Whole Grain Cornbread Dressing, retro-inspired Whipped Mashed Potatoes, Orange Cranberry Sauce, and the grand finale...Two Turkeys!! Hope you enjoy and find that some of the Make Ahead recipes will make your Thanksgiving stress-free! Happy Thanksgiving!! Love, Mary
Hi Mary, I made your Gravy! I Sous Vide my Turkeys, so I was left with two beautiful Carcasses and all the giblets, necks, and so on. I pressure-cooked each in their own electric PC and used Store bought Chicken Bone Broth to kick it along. I did both for 99 minutes and let it naturally release for 10 minutes. The only addition to your recipe is Kitchen Bouquet. A teaspoon per two cups of broth. It's been in our family for years. I would have been fine without it, but I knew I would get questioned. LOL! This is the most velvety Gravy I have ever made. Thank you so much! I am making Hasselback Turkey breast for us ahead of the big dinner tomorrow. I am so excited to put this Gravy on it!
Brilliant easy to follow tutorial! My mother in law made horrid gravy complete with chunks of gloopy flour as you described. So I started canning broth the end of each holiday turkey so I could bring the gravy when it was at her house. This is so good for people who work to make ahead. And your kitchen is just stunningly beautiful.
Mary, I cannot get turkey to thaw so quickly. I don't know what I do wrong but a frozen turkey takes a week to defrost in either my kitchen refrigerator or our garage refrigerator. I leave it in the store wrappings and put it in a disposable aluminum pan. Am I doing it wrong? I used your gravy recipe yesterday for supper. Honestly it turned out a little thinner than I wanted but I was afraid to add more flour because it was the first gravy I ever made that tasted good. Thanks so much Mary. I am no longer afraid to try gravy. The game changer for me was starting with butter and flour. I previously started with the drippings and always got pasty tasting gravy. So much so that I stopped trying and used jarred gravy for years or none at all.
Yes, turkeys can take a long time defrost depending on how large they are. You are doing everything right. As to the gravy, you can add more flour to thicken it. Just bring it back up to a boil and stir constantly for about one minute. It should be fine. So glad you're here and enjoying the videos! Love, Mary
Mary, I just had to tell you that I just got done making this gravy for tomorrow. Wow, what a difference adding the cream makes. And so glad I took your advice and bought the Wonder Flour. It mixes so much easier. Thanks again for sharing. Now onto your stuffing recipe! :)
Hi Harris, Thanks so much for visiting and for the kind words! You can watch my entire Thanksgiving playlist here: ruclips.net/p/PLkRuW3pBo2U2FKmCJqSx48aDBeFr_sSLT BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary, I am somewhat new to your site and I love it. So appreciate your easy to follow and understandable instructions...very thorough! I never have a question or don’t quite understand how to do something after watching your video. Will be using several of your Thanksgiving recipes this year...turkey, broth, mashies, gravy, and cornbread stuffing. Have made turkey dinner for 40 + years...always the same way. It is always very good, but I am so excited to make a change and adopt your recipes and techniques!! Thank you and blessings to you and yours 💚
Mary I love your videos for the healthy content and your excellent teaching. I’m wondering what your thoughts are when making this gravy whether browning the raw turkey parts and vegetables in butter or olive oil prior to adding any liquids is a good idea? I think it would add extra flavor and make a darker bone broth and gravy? I made bone broth with this year’s turkey carcass following your recipe and it was so flavorful, I couldn’t believe it! The other wonderful happening was that as soon as it cooled it became a gelatin, just like it’s supposed to! Thank you!
So glad you did this video Mary, I was planning on keeping the carcus from our turkey but I think I'm gonna call my sister and tell her to save hers for me too. I have scraps of peels already saved and I'll use those in it also. Then I will can it up and next year I can make my gravy ahead like you did. Have a great weekend Mary! Be safe. Blessings!
Love your channel Mary. I do have an important question to ask. Why do you use the skin of an onion? The round onions I buy at the store seems to always have black 'dirt' under the skin and I have to wash it off before using it. Growers use so much chemicals these days, and even organic stuff are contaminated by water, soil runoffs from other areas which makes it very difficult for farmers to be completely organic. I would never use the onion skin.
Hi Sweet Friends, Today I am beginning a series of videos devoted to Thanksgiving. I'm sharing lots of "Make Ahead" recipes including this Turkey Bone Broth Gravy, a Bell's Poultry Seasoning Copy Cat Recipe, Whole Grain Cornbread Dressing, retro-inspired Whipped Mashed Potatoes, Orange Cranberry Sauce, and the grand finale...Two Turkeys!! Hope you enjoy and find that some of the Make Ahead recipes will make your Thanksgiving stress-free! Happy Thanksgiving!! Love, Mary
Hi Mary, I made your Gravy! I Sous Vide my Turkeys, so I was left with two beautiful Carcasses and all the giblets, necks, and so on. I pressure-cooked each in their own electric PC and used Store bought Chicken Bone Broth to kick it along. I did both for 99 minutes and let it naturally release for 10 minutes. The only addition to your recipe is Kitchen Bouquet. A teaspoon per two cups of broth. It's been in our family for years. I would have been fine without it, but I knew I would get questioned. LOL! This is the most velvety Gravy I have ever made. Thank you so much! I am making Hasselback Turkey breast for us ahead of the big dinner tomorrow. I am so excited to put this Gravy on it!
You sure make me salivate when you taste your recipe! Can't wait to make it.
great tip on the cream for the finsh of the gravy thanks!!
Brilliant easy to follow tutorial! My mother in law made horrid gravy complete with chunks of gloopy flour as you described. So I started canning broth the end of each holiday turkey so I could bring the gravy when it was at her house. This is so good for people who work to make ahead. And your kitchen is just stunningly beautiful.
Mary, I cannot get turkey to thaw so quickly. I don't know what I do wrong but a frozen turkey takes a week to defrost in either my kitchen refrigerator or our garage refrigerator. I leave it in the store wrappings and put it in a disposable aluminum pan. Am I doing it wrong?
I used your gravy recipe yesterday for supper. Honestly it turned out a little thinner than I wanted but I was afraid to add more flour because it was the first gravy I ever made that tasted good. Thanks so much Mary. I am no longer afraid to try gravy. The game changer for me was starting with butter and flour. I previously started with the drippings and always got pasty tasting gravy. So much so that I stopped trying and used jarred gravy for years or none at all.
Yes, turkeys can take a long time defrost depending on how large they are. You are doing everything right. As to the gravy, you can add more flour to thicken it. Just bring it back up to a boil and stir constantly for about one minute. It should be fine. So glad you're here and enjoying the videos! Love, Mary
Wow what a full flavored delicious gravy. My husband loves true bone broth so I’ll make this. Great show Mary. 😊❤️
Catherine's Plate - Hi Catherine, Thank you SO much for visiting!! You will definitely love this gravy!! Love, Mary❤️😘❤️
Mary, I just had to tell you that I just got done making this gravy for tomorrow. Wow, what a difference adding the cream makes. And so glad I took your advice and bought the Wonder Flour. It mixes so much easier. Thanks again for sharing. Now onto your stuffing recipe! :)
Great idea making it ahead with bone broth. Thanks for sharing :-)
Hi Andrea, Thanks SO much for visiting. Yes, it’s so nice to have it done! Love, Mary❤️😘❤️
From the south you nailed this beautifully, so professional like your precise explanation and demonstrating technique!
Hi Harris, Thanks so much for visiting and for the kind words!
You can watch my entire Thanksgiving playlist here: ruclips.net/p/PLkRuW3pBo2U2FKmCJqSx48aDBeFr_sSLT
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
New to your channel and just subscribed 🎉
Hi Mary, I am somewhat new to your site and I love it. So appreciate your easy to follow and understandable instructions...very thorough! I never have a question or don’t quite understand how to do something after watching your video. Will be using several of your Thanksgiving recipes this year...turkey, broth, mashies, gravy, and cornbread stuffing. Have made turkey dinner for 40 + years...always the same way. It is always very good, but I am so excited to make a change and adopt your recipes and techniques!! Thank you and blessings to you and yours 💚
Oh Suzanne! Thank you SO much for all the kind words!! Love, Mary
Mary I love your videos for the healthy content and your excellent teaching. I’m wondering what your thoughts are when making this gravy whether browning the raw turkey parts and vegetables in butter or olive oil prior to adding any liquids is a good idea? I think it would add extra flavor and make a darker bone broth and gravy?
I made bone broth with this year’s turkey carcass following your recipe and it was so flavorful, I couldn’t believe it! The other wonderful happening was that as soon as it cooled it became a gelatin, just like it’s supposed to! Thank you!
So glad you did this video Mary, I was planning on keeping the carcus from our turkey but I think I'm gonna call my sister and tell her to save hers for me too. I have scraps of peels already saved and I'll use those in it also. Then I will can it up and next year I can make my gravy ahead like you did. Have a great weekend Mary! Be safe. Blessings!
Hi Deb, What a great idea! I love your idea of canning it up and having it ready to go for next year!! Thanks so much for being here!! Love, Mary
Thank you!
Hi Mary! How long will this keep in the fridge? ♥️
That gravy looks wonderful. I'm going to do this for Thanksgiving. Thank you for the great idea!
Jackiesgma M - Hi Jackie, Thanks SO much for visiting. You’ll be happy to have this done in advance. One less thing to worry about. Love, Mary❤️😘❤️
Love your channel Mary. I do have an important question to ask. Why do you use the skin of an onion? The round onions I buy at the store seems to always have black 'dirt' under the skin and I have to wash it off before using it. Growers use so much chemicals these days, and even organic stuff are contaminated by water, soil runoffs from other areas which makes it very difficult for farmers to be completely organic. I would never use the onion skin.
What do you mean to use the backside of the turkey? How do you cut off and how much? I'm making this gravy for Thanksgiving and it sure looks yummy.
We will definitely be trying this for the holidays!
Rob
Hi Rob, Thanks so much for visiting! Glad you'll give this a try!! Hope all is well!! God Bless, Mary
Hi if I want a gluten free recipe can I use arrowroot, tapioca starch, or gelatin??
Yummy!!
Marie Harding - Hi Marie!!😋😋😋
Pass the gravy, PLEASE? OOOHHHhhhh that looks SOOOOO DELICIOUS!!! :-D
Love & prayers
Kathleen Zimmerman - Hi Kathleen!! It really is - hope you’ll give it a try. Love, Mary❤️😘❤️
@@MarysNest ... GUARANTEED!!! :-D
Kathleen Zimmerman Yay!!❤️😘❤️
Could you use the Recipe you made for Mineral Broth with the Method you used in this Video to make Vegetarian Gravy?
Definitely! 🤗
Can I use cornstarch instead of flour? I’m GF. If so what measurement?