The Most Amazing Gravy | Gordon Ramsay
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- Опубликовано: 27 авг 2024
- Gordon Ramsay prepares gravy for his Christmas turkey. Simple, delicious and allows you time to enjoy the day.
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Try this recipe first in May, and then in August before you cook it on Thanksgiving or Christmast. Never experiment on important days unless you're planning on ordering pizza.
+Captain Euro This is actually a fail proof recipe! You cannot mess this up....
+My Way Out I just did.
+Captain Euro I agree, no point in screwing up dinner 2 hours before it starts
Isn't that pretty much rule two or three of cooking, to practice before making it for something important where you absolutely must not fuck up?
Captain Euro lmao so true I always fail when I try to try a reciple
3:13 one day I just want him to go "Oh shit that's disgusting! The fuck was I thinking?"
hahahaha yea he would only by mucking around at home quite sure of how itl end up tasting all good chefs mess around with the knowledge theyr sure of to be sure for sure.
Stoneblazer 😁
Stoneblazer Lmao! Happens to me all the time. Watching him struggle when learning from other chefs made me like him more. He has a rep for very high standards, but he holds himself to those standards
@@likewaterjkd what the fumpl fimpls fuck was that ??
Damn. He put more work in to that gravy than I put into the whole meal.
That is why he is a great Chef.
Yeah. And then theres me buying a 89cent packet of gravy mix from Walmart.
@@bonnieparkertheoutlaw7353 same lol
@@bonnieparkertheoutlaw7353 pathetic. Like I’m sorry but that’s truly truly sad. Love yourself.
@@GlaciusDreams lol 😂 ok ? For thanksgiving I actually made gravy from scratch ( turkey drippings and chicken broth) but whats wrong with buying a packet of gravy every once in a while?
Who's looking forward to Christmas then? Check out all of the Christmas Recipe videos to make this one, one to remember.
No one, by the look of it.
It's funny how Gordon Ramsay criticizes almost every plate on tiktok or tv shows. (Butt) this recipe is the worst one ever I have ever seen for gravy 🤣 wtf? If you like a salad dressing with the ass of the turkey then you have some issues to deal with later after that meal. 😂 Come on dude leave this cooking holiday to the pros stay out of the kitchen for this buddy. 😂👎🏼
@@chopperdt66 I smell the scent of clown from you
@@alc5314 I do my best what can I say! I can't tolerate people that have such a negative way of putting other people food video down. When they are trying to show a way to express their talent! I have to say I use to love Gordon but they way he doesn't support others people cooking is just plain sad..... So yes I am criticizing here buddy have a wonderful day. 👍🏼😊 Happy safe Thanksgiving to everyone even you Gordon as well just wish you had more of a positive attitude on other's people cooking videos that's the Gordon I met in the past it doesn't seem like the same person from before?
@@chopperdt66 when someone cooks bad food. Expect to be criticized by the pros.
For me, gravy is a beverage.
Martin Darland You are the sickest of fucks, we bow down to you.
Yeah, sometimes i do that Xd
Gross
Ah yes a man of gravy
In the UK we have a product called bovril (might be around the world for all I know) and its litterally a gravy drink.
I can only imagine how freaking delicious his family meals are...they must eat like kings!
I stayed with a chef before, his nightly dinners were phenomenal. He had a few staple ingredients (milk/cream, cheese, some type of tomato (tinned/fresh/paste), lemons, fresh leafy greens, sugar) and he would just whip up amazing food never following a recipe. In his opinion everyone could cook like that, it was all about understanding how flavour changes during each step of cooking.
@MJistheGOAT Hmmm sounds like jealousy lol
He only has pot noodles
*takes out an onion out of a turkeys ass*
My god that smells amazing
dog that just killed me
,😅🤣🤣
Well actually that was a stomach cavity the ass would have been below it hilarious nonetheless but get it but still an amazing chef.
This gravy is awesome. The rosemary and apple cider really work well together. I used chopped pecans instead of walnuts because that was what I had. I also thickened with flour. I highly recommend.
Scott Hanson what kind of cider did you use? Having trouble with that part
Hi, what kind of apple cider have you used with this?
It says dry cider so what cider do you recommend
@@MTmadar dry usually means without added sugar, ergo not sweet at all. So unsweetened cider. And, if you're American, it's hard cider, an alcoholic beverage. They just call it cider in England. It's like cooking with wine.
What did you do with the drippings when you first took the turkey out of the oven? Not the resting juices
uh fuck yeah get all the flavor
ohhhhhhh fuck yea
Yea uuuuuhh spread it. Mmpphhh spread that juice all over
Okay this escalated quickly
This will be our 6th year cooking Turkey Gordon's way. I can say, hand on heart, there is no other way. Cold turkey butties the day after or even that night, incredible. The house smells of Christmas. I cook the turkey at 7am accompanied by Cava, 3 and a half hours cooking and rest for 3 and a half hours serve for 2pm. I can never understand the panic. Once the meat is done, it rests along with me. The veg only takes 20 mins, prep all that in advance, wifey starts to cook the veg around 1:30 all served piping hot and on time and she takes the credit. perfect. Thank you Gordon. DONE!
I do this turkey for Christmas AND Thanksgiving. It's too good to change up the recipe. Plus, I haven't seen him make a Thanksgiving themed turkey, so there is that, too.
Are you still cooking it the same way 4 years later? Sounds very good
@@AAA-qm9km yes, without change, it’s perfect.😃
"take off the wing... it's the bit we never use... everyone throws them away"
WTF! D: i eat those bits...
He clearly isn't from Buffalo 😆
For my christmas this year, I wish Gordon would let me drive up to his house after their christmas dinner, and someone pass me the leftovers through the window, then I'm off.
he's so passionate about his work ❤️️
Henney's Dry Cider is what he is using for this recipe.
I prepared this christmas turkey with this cider walnut gravey recipe this past Christmas! It was the best Turkey ever!! delicously juicy and savory! thank you so much for the recipe!
It's a great sucess!!
+Beatriz Peyrelongue Azpiri Did you serve the turkey cold, warm, or hot? He says to let it sit for 3 hours but he doesn't wrap it which would make it cold, or at least only lukewarm. Did you let it sit for 3 hours?
+Beatriz Peyrelongue Azpiri I'm showing this to my mum. Maybe we will try it for Thanksgiving, but give it a go before Thanksgiving. And yes haha I'm American but I say mum.
For the gravy, I didn't see him pour in all of the juices that he poured out after the turkey was done roasting. He only poured in the resting juices from the turkey once it was plated and resting. Could you please tell me if we use all of the pan drippings from the roasting tray?
People dont eat the wings? damn
My family does. Must be just his family.
Uncle Ben My family looks *DISGUSTED* when somebody leaves a bone with meat still on it
The fuck? My grandmother is white as snow and she eats the wings, especially if they're crispy.
the fuck? you shouldn't objectify snow like that.
your rice always takes more than 5 minutes why u lyin
"there. that lil baby there. take him off, i want that."
2:19
something about the way he says that
LMFAO.........
It's 5 am and I want to cook something tasty now after watching this! Ramsay's cooking videos always make me hungry lol
I would love to come by his house during Christmas haha Eat n' Run.
Eat n' collapse into a turkey coma
If we all just turn up, maybe they will let us join them
Dear Gordon Ramsey, the worlds Most strict Critic (my 7yr old kid) just awarded me the " this was the best christmas Dinner ever" title for tmy Turkey and gravy, done after your recipe. I Served it with "congri" cuban rice for a Latin Touch ( im Latin american). Thank you!!! Have a happy Christmas!!!! You are my Hero!!!
that's really sweet :)
If you're not drinking it like it's coffee, you're doing it wrong
My wife and I made this gravy today along with your cranberry apple sauce. It was so delicious! Thank you Gordon. You are a great chef.
Am I missing something on the actual recipe? I can’t find it. Do you mind sharing?
Pls share the recipe
The tidbit about letting the turkey rest for the same length of time it cooked is interesting. Definitely going to try it this Christmas!
I tried making this a few years ago for our New Year's Eve feast and turned out great. Wonderful recipe. Thanks, chef!
How often does he say The Most Amazing and Stunning? Christ.
Incredible!
This guy deserves more attention
He should open his own restaurant
@@davyhoogy and make others believe they are idiot sand wich
@@davyhoogy 🤣🤣🤣
@@davyhoogy nah, he's too polite and mild tempered to own a restaurant. He should stick to potlucks and church fundraisers.
Can you imagine if he made it famous 😱
This has me wanting to cook a turkey just to be able to make the gravy.
I'm gonna watch it again.
This gravy is so delicious you could eat it as a soup. Absolute Heaven! Resting the turkey allows the meat to reabsorb all the flavors and makes it so convenient to free up the oven. Watch his other videos. Room temperature turkey is perfect then you pour hot heaven (this gravy) over it. This is such a hit!
Hot Pie would be proud, he doesn't give up with gravy
Bacon crackling under the knife...ahh the sound of heaven
ironically, watching gordon ramsay's cooking videos is the way i satisfy my hunger
This gravy is different gravy son
I don’t know about everyone else watching this but I just have to say I love watching Chef Ramsey cook anything!😘
He’s an amazing man 👍🏼👍🏼👍🏼 I have so much appreciation and respect for Gordon Ramsay, for how good he is to his family. He’s the man
I want to have Thanksgiving with Gordon Ramsay! D:
Gordon Ramsay is British. We don't celebrate Thanksgiving mate. Sorry!
Ive made this recipe 4 years in a row now - The gravy is the absolute key! A serious crowd pleaser. But we only rest it for 1 hour. Incredible.
Rest for the full time. I've done it like 5 or 6 times, and 2 of those times I was running behind and could only rest for half the time I cooked it and... it was still VERY good, but the additional resting time makes a nice difference. Definitely worth it. I use the resting time to get the gravy started, bake my green bean casserole and make my mashed potatoes to go with it. I may also make a dressing if I'm feeling squirrely. So all of the resting time gets put to use for me.
Hi, coild you tell me If the excess fat that was removed from the roasting tray. Re used for the gravey?
@@vcl6741 Yes, Use all drippings in the gravy! Fat is Flavor! 🙂
@@MarkoStatues thanks
I totally agree! Those are the cooks perks, your reward for all that cooking (with a glass of wine) those are mine, and not for gravy hands off !
I am so used to seeing American thick gravy that I was expecting all the wrong images at the end.
Duy Linh Chu Ha i think we could put a little bit of flour if we prefer it thick?
I’m English and everyone I know makes it thick and dark I was also confused by the end result it was too light
Yeah I was confused about not doing a roux. Easy way to add flavor. But I also haven't compared it to this and the longer you cook roux the thinner it is (but more flavor) obviously flavor means the most to him. I respect that.
@@reneec2892 of course this tastes absolutely amazing but if I try this maybe I'd use a roux, I don't want thr delicious gravy running off everywhere
This was Thanksgiving dinner. This is excellent! Yes onion, lemon! the turkey I put in, every 20 min I took it out to baste it. It took over 6 times, but it was excellent! This was the turkey for all turkeys! WOW!
i just love how he talks about the food.
Did this last night for my first Thanksgiving turkey! Instead of bacon, I just left the giblets and neck underneath the bird during cooking, and made those the meat base for the gravy. Also, fresh rosemary is hard to find in Spain, so I used fresh cilantro and it was still excellent. Plus, my gluten-free friends were happy to have a gravy without flour!
I did this same recipe as Gordon, but I also cooked the giblets and neck in the pan with the turkey and then also used those in the gravy as well. Just curious why you chose to skip the bacon?? It protects the breasts from burning and also adds amazing flavor to the gravy after. This year I'm going to do everything the same but try white wine instead of dry cider because I can't find any decent dry cider that isn't stupid expensive. The sparkling apple cider just seems a little TOO sweet, in my opinion.
@@TheJokesterSCR good question! I actually replicated this three times, and last time I used the bacon. I actually have not had problems with the breasts ever burning, but the bacon was a little easier to burn with my back turned.
As for replacing the cider, I think the dry white wine is a good instinct! I have become a huge fan of white wine as a sauce base since that one Adam Ragusea video. I always have a bottle handy for pan sauce.
Bang, Flavor, Delicious, FRY THAT OFF
I made this last Christmas! i just might make it twice this year :)
He reheats the turkey with the hot gravy. The bird will only be dry if you don't cook it properly also. The onion and lemon on the inside add moisture during roasting and the bacon on top keep the breast protected.
How many times can you say the word "flavour" and still be legit. I GET IT GORDON.
By the Gods! That is the most EPIC gravy I have ever seen!!!
Nice but one problem... YOU DIDN'T KEEP THE BACON!
Or the fat drippings...Mmmm fat drippings.
I don't know if Gordon answers questions, but I'm wondering how warm the turkey stays if it rests that long. I try, but people complain if the turkey isn't hot. I love the idea for the bacon, but then I don't get as much crunchy skin. I love this channel, and should has subscribed long ago!
That's why you get the skin on the breasts crispy by heating it fast at a higher temp to start with before adding the bacon.
Okay, when Gordon does it , it just makes sense. There is no one who I think cooks and explains things better. Wish I could learn under him. Someone said one time that I look like a younger Gordon Ramsey . Now only if I could cook like him.
Oh my... I've never really attempted my own gravy before. I'm definitely making this with Christmas dinner this year!
Oh my gosh. This is glorious, Chef!!!! I have never seen a food channel that made me this hungry. I have to try this for Christmas this year. ;)
This gravy looks sensational.
PSA. Guy's be careful if you store leftover garlic/herb infused butters, it can cause bottulism which can kill you and is tastless. It's the same with oils as well, so always refrigerate infused oils/butter's and toss the after a week, if left at room temp it can produce the toxin within 24 hours. It happens in low oxygen, low acid enviorment's [comercial grade one go through a special acidifcation to make them safe at room temp] which oils are perfect and people don't usally refrigerate them, or throw butter away that's been out for a day. Apparently some type's of tomatoes can to if left in oil, also it can happen in baked potatoes wraped in foil acording to the CDC and not unwrapped right away cooking, as well as pickled eggs that have been pooked or the yolk exposed because the brine mix in yolk and is not acidic enough to stop growth. Good video, i just went people who are unaware of botulism to know the procations to take.
How do u suppose u could get an invite t the Ramseys for Christmas. Ive literally been salivating over me ipad. Guys a genius, a worker of miracles, a prophet, an icon, a culinary deity, the gravy messiah, a god of all that is good and right, a spiritual wonder, but now I must pause my devoted worship whilst I reheat yesterdays Pot noodle.
Peter Logan One thing for sure,he would never refer to it as The Holidays crap!!
Lost it at "gravy messiah"
I love the fact that he uses no flour to create the gravy.
you mean a roux? it would have been much better that way
@@u235u235u235 I agree. Without that it's just flavored juice.
@@areyounotentertained2482 exactly. no harm in adding more flavor components.
@@u235u235u235 It looked to me like it thickened up plenty. I've made it before as well and the longer you cook it, the thicker it gets. The fat from the pan juices, bacon, tomatoes, etc., work just fine on their own. Now, I also don't think there is ANYTHING wrong with using a roux to thicken it even more. Especially if it's mostly just butter and flour... mmmmm. I can imagine that would be nice. I may try that this Thursday.
Armature
Actually for a turkey that size, if you cooked it thoroughly, letting it sit for three hours at room temperature will not render it cold. However if it must be reheated reheat on 250 to 300 F keeping it covered. The dry heat will dry the outside out at higher temperatures and running a higher temperature runs the risk of overcooking the turkey as a whole.
What in the world??!!! This is absolutely insane. I didn't realize something like gravy could be pushed to the absolute zenith of what could be done. I wish I could taste it.
What are those sushi look a like rolls next to the gravy?
That's his stuffing
Some next level stuffing bro
Ceiling Cat, it’s pork stuffing, not sushi.
Fun drinking game: Take a shot every time he says "incredible"
lol alcohol poisoning
I go with "In!"
ONE OF THE GREATEST CHEFS OF ALL.THAT JUST LOOKS ABSOLUTELY DELICIOUS.HIS COOKING IS WORLD RENOWNED!
Gordon is my spirit animal. Best chef ever!
If you allow meat to rest for so long, how do you reheat it for serving?
It doesn't need to be burning hot. The only purpose of a burning hot meal is to, well, burn your mouth.
If you wrap it up in tin foil, it will not. And if it gets "stone cold", just pour some hot gravy and it will re-heat nicely.
it doesn't matter if the turkey is cold because once u put the hot gravy on it u don't notice Gordon Ramsay said it before on another episode I thought the same thing
He said that you pour the hot gravy over it. That will heat it up perfectly, I've done it.
Im no gordon ramsey but... I can set my oven to 40-45 degrees celsius (slightly above internal body temperature as thats around 37) which also allows my meat to rest but stay warm at the same time, dont know if it allows to rest as well as at room temperature but nice if you serve it without a sauce to reheat it
"I want that. Bang. Flavour. Delicious." Amazing!
Man, I've got stuck in an endless supply of Gordon Ramsey videos.
The extracted turkey fat from the trimmings should allow it to thicken up a bit as it cools down. Enough so, that you probably wouldn't need to add any thickeners like flour, starch, or packaged pancake/flapjack mix.
I don't know why it's called 'dry' cider. it looks quite wet to me.
The flavor profile is "dry"
Low sugar content = dry in wine terms.
The Dinkles lol very wet
No one:
Gordon in every video: “The smell is incredible”
I’m making this RIGHT NOW! It tastes frickin amazing! Thank you Gordon and merry Christmas to everyone this 2022!
"This adds a subtle apple flavor"
*Pours in entire bottle of cider
Can someone help me - you cook the bird for 3 hours and rest the bird for 3 hours, how do you serve it hot?
Re-heat?
U pour the hot gravy on it before eating
The bird will still be kinda warm, but the gravy will also warm it up some more.
Keep the turkey covered with dish cloths. carve the turkey, put the pieces on a serving tray. and reheat for some time in the oven.
it should "arguably" go in the fridge after 2 hours, or just before, to avoid bacteria growth. It'll likely always be cold either way. Just make sure the veggies are really hot and run hot water over the plate, and make the gravy really hot.
He literally tells you in the video that the turkey doesn’t need to be hot because the gravy will be
"these are the bits no one uses, everybody throws them away!" well excuse me for being lower than your standards, but the wing is the best part to me....
Talk about taking something the wrong way.
it makes sense why the resting part is important. sometimes the things you cook, taste so much better the next day!
I watch this every year. Thankful for your mentoring
Gordon Ramsay: and just need to cut up th-
Gordon Ramsay: where's the bacon?
Me with noticeable baking pieces on my face: uh what bacon?
Wow, no flour or starch. I'm going to try this for Thanksgiving! Looks fantastic!
It english style gravy not nearly as thick as american
love how he starts by stabbing a christmas ball with a knife, thats ramsay, merry fucking christmas.
You reheat it rather quickly in the oven, that will also crisp up the skin. Watchful eye mode ofc, you dont want it to burn.
When you rest the turkey for 3 hours what method do you use to get it hot again?
Sam Gladwish 😂😂😂 twice cooked turkey
As a uni goer, clicking on this was a bad idea
Wow Gordon, thanks for inspiring the single parent dads out there, my boy I'm sure will appreciate your cooking!
he said in the beginning of the actual full video that the turkey doesn't need to be piping hot, because he serves it with hot gravy
He should have thickened the strained gravy with a roux.
Can do, but Gordon likes to thicken his with veg juice.
Chad N, Americans are obsessed with gravy so thick you can barely pour it, but that’s not how it’s supposed to be. THIS is how it’s supposed to be.
Well US Americans got away from YOU Limeys, because WE know HOW to do gravy proper.
A. Barnard a lot of English people like that thick dark gravy too it’s the migrants bringing in this light watery stuff .
Because YOU should tell Gordon Ramsey how to cook! lol
that's how gravy is suppose to look, kinda runny like that. u guys saying its too runny don't know anything about cuisine.
Trevor Costello I’m making it again this year. It’s excellent Gordon’s way. You’re correct
this is gettin me in the christmas spirit, i love chillin with fam, smokin a doob, eatin a great meal, i hope the world doesnt end. lol
Perfect, i need to cook a whole Turkey so I can make gravy for my biscuits.
This man is brilliant!
whose mouth watered? ????
+libby khan everyone's! :)
I died in heaven after watching this
my biscuits and gravy ------stir fry the grounded sausage meat with onions worshestshire pepper salt and garlic and cream corn and a little butter and drain after browning save juice (see below for use )then add more butter and seasoned flour then stir fry till it smells like almonds or nuts (this makes flour bond with butter for thickening ) then add cream milk and a little mollasses simmer to thicken then add favorite shredded cheese amd reduce heat then simmer amd stir till smooth . turn off heat wait 5 minutes stir and pour over favorite biscuits or grilled toasted thick french toast and youll shed a tear of joy as you poor meat gravy over thick bread or toast or biscuits good eatin ( and the saved juice is for water substitute and addin to cream in biscuit recipe ) save unused juice for marinate for another dish like chicken or stew or soup recipe
seems like a béchamel sauce with extra stuff.
His preperation of gravy takes more than my preparation of an entire meal
"Bollocks to Bisto!" (Only major Gordon fans will understand this reference.)
That was from the Fenwick Arms episode right? I remember them saying they could tarmac the roads with the other guy's old overthickened reduced 'gravies' :p
REAL GRAVY!
holy shit this recipe is ridiculously complicated
+Jw4n9 He's a master chef so his video tutorials are for more experienced cooks. I agree though.
It's totally not at all
Jw4n9, it’s not. I’m 13 and I’d say I could cook this. Rise up to the challenge, and you’ll find that it’s easier than previously thought.
Wow. Cooking never ceases to amaze me. There are so many different styles of cooking and ways to reuse what you've ALREADY cooked to make MORE dishes!
No shitt Einstein
johnny g Don't follow me around on comments just because you're a whiny baby. Relax.
AfrewSpines
ur a fat looser man
This reminds me of "The Campaign for Real Gravy" Hahaha:)
Hi, Ramsay,
Wouldn't gravy taste better by simply adding knorr cubes, since Marco Pierre pretty much swears by them.
Ha ha.. I hate how the good chefs fell into doing master chef and now so stupid ads like that. I swear a couple years back if you even said gravy instead of jus near him, he would have snapped.
He works for Knorr.
Is it weird that I like to eat bacon and onions together
You do you just keep on doing you that's pretty fucked up but ahhh yea sure. LOL
McMuffinFluffin lmfaooo
I think it's interesting? I mean I hate raw onions but I bet they go good together
Yes
If you consider yourself weird in the 1st place it is not. If you think you are weird because you like bacon and onion.... maybe you are, no one who eat bacon is weird, with whatever
Oils, flavours, and aromatic complexity- much like using diced chestnuts in the mushroom wrap on a Wellington.
Man. I bet a Christmas meal would be a once in a life time meal , absolutely delicious
did u just waste the wing of the turkey?
Exactly what I was thinking, I always go for that bit.
Not the whole wing. The part past the joint with practically nothing edible on it. You can get a little bit of meat off it, but not enough to really be worth the effort.
Lytrigian Looks like he took off the winglet and there's plenty of meat on that, especially on a Turkey.I'll make stock or gravy from the wings tips but there's no way I'd sacrifice the wing for gravy, that's one of the best parts.
***** your 3 stars are gonna go soon you sellout.
Or just use bisto ;)
haha someone's a bit dramatic... on your period?
please dont tell me you use instant taters as well.
alexander sartin What's taters? Nothing wrong with some bisto gravy. Not everyone has time to make gravy from scratch. If it's a big roast dinner, then yeah. But if I'm just having sausage and mash, fuck that.
drummerdude
PO-TA-TOES! Boil em. Mash em. Stick em in a stew.
Instant mash? Now that's the work of the devil.
Minutes ago, I was watching the Christmas breakfast video where Gordon prepared his scrambled eggs w/smoked salmon on croissants - Went downstairs, cooked some scrambled eggs the Gordon way - in bed now eating the eggs while watching this.
with all the stuff he makes, i bet he starting cooking for Christmas dinner when the new year starts