My family never ever made gravy, we just didn’t. I tried and failed repeatedly. After watching this video 3X today for Thanksgiving I was successful. Thank you Frank. ❤. Happy Thanksgiving
I’ve been cooking turkey and making gravy for over 40 years. I used your method yesterday but added some fresh herds, lemon and garlic loosely inside the bird. It was easy, quick and definitely made some of the best gravy I’ve ever done. It’s now my forever recipe. Thanks for the great videos!
I love this guy's vibes. Knowledgeable and confident but not cocky or overly prescriptive. Like a slightly more serious Chef John. You can see the experience - it makes a big difference.
i love how chef frank uses such simple ingredients to make deep complex flavors. sometimes the special ingredients shine but, with great technique and practice, even ordinary simple ingredients can taste so AMAZING. thank you chef🔥
It's fantastic, the idea of using the vegetables to support the roast. Makes perfect sense, but it never occurred to me. Thank you, Frank, and I hope you have a marvelous Thanksgiving.
This was my contribution to my thanksgiving dinner with my parents, and we LOVED it. My dad brines our thanksgiving turkeys, so there were substantially more juices to cook down and caramelize, and the gravy ended much darker and thicker as a result. My mom was a bit squeamish over the neck, but once it got strained, she couldn't get enough of it. Thank you, Master Proto.
1st time I ever made gravy. Will never buy again. This was delicious. I didn’t change a thing. Watched several other videos but found this to be easiest and most flavorful. Thx chef!!
I love Chef Frank. My grandmother made a gravy that was thicker. It was delicious. I poured it almost over everything at Thanksgiving. Yay, gravy! Thank you for sharing, Chef Frank.
I make my gravy like yours. Except that I do add just a few ounces of white wine just after the flour has cooked down and before adding the chicken broth. That little bit of wine adds a little more complexity to the taste.
Thank you chef, you just saved me a ton of time at the holidays. Thanksgiving and Christmas I am the main cook who serves about 40+ people. The turkey and gravy are key components of the meal. I do the same thing with my turkey ie laying it on top of the vegetables but for the gravy I roast the neck, innerds and vegetables in a separate roasting pan and then transfer to a Dutch oven and cover with stock/broth and let it simmer for several hours. Once the turkey is nearly done I add the pan drippings to my pot and I use a cornstarch slurry to thicken. I love your way but would like to know how to make it for 40 people please.
Perfect no fail recipe! I’ve been making it this way for years thanks to my sweet mother in laws’ instructions many years ago. Great informative video thank you!👏👏👏👍
Frank, I love you. I have struggled with gravy for years, to the point where I no longer try. I take everything in the bottom of the pan and use that as the base for stuffing (which means I make a delicious stuffing). I used this method with some chicken wings and a turkey neck as a test run and it came out better than any gravy I've ever previously made. So now I've got the problem of wanting to use my turkey dripping mirepoix base for two things. May need to roast 2 turkeys this year...
Ok. This is all standard stuff and I’m glad he puts it out there. Cooking in the giblets is new to me. I also like the temperature sequence. This Chanel rocks!
His instruction and pancake recipe is undefeated! This first time i found him and all i can remember is “dont stir “ leave it alone lol 😂 which is the keep to a perfect pancake batter!
I love this technique of leaving the vegetables in through the whole process of making the gravy. Saves a lot of time not having to pick everything out first before making the roux. Now I want to buy a turkey just to make this gravy! Thanks, Chef. One more thing, some cooks add a splash of white wine. What do you think?
The last time I made gravy, I had a LOT of juice and I just mixed it with flour to thicken and a packet of chicken bouillon for flavor and salt content. And I ate it with EVERYTHING.
Frank, I love the content and presentation. You know juice is a liquid, and as a liquid it can't relax or get tense. The flesh of the turkey can absorb or reject the liquid. You know this because you are smart. Liquids don't relax.
You are a great teacher. You can tell the proportions of the ingredients. Explain why it is so much better. Thanks to your videos, my cooking quality went up three rounds. Can I ask you for a video on BBQ sauce? Thank you for your creation.
Leaving the skins on onions: I don't know, I honestly cannot remember the last time I went into a store, and didn't see at least a couple of spots on the outer layer that made me suspicious that it was fungus
After a career living all over the place, it might be where you live. Humid spots like east of the MS River, yeah, a lot of mold; west of the MS, especially into the Rockies (where I live now) I haven't seen that black stuff in years.
The very first time I cooked for Thanksgiving, I had just finished cooking the bird and went to prep the drippings to make gravy. Without thinking, I dumped the drippings out. I was devastated.
I'm going to try this out this year! I did the exact same thing except everything done in the roasting pan done in the stock as a flavor booster there. This won't take over a burner on the stove all day of cooking and I bet those aromatics of the mirepoix add a nice flavor to the bird, too!
Eh cloudy gravy is fine though. Liver has an insane super-meaty flavor with tons of umami. I love using it for soups and I'm sure it'd be fine in this sauce, but yeah might be overkill for stock unless you know you're gonna make something really hearty with it.
I do all this except I use fennel in place of celery and I also add a quartered lemon to the bottom of the pan before roasting. I save all of the strained stuff to add to my bones for soup broth too. I don’t waste anything.
Here's a tip: ahead of time soften 2-3 tbsp. of butter in a dish. Add 2-3 tbsp. of flour and mix well. Cover with plastic wrap and put it back in the fridge. When making gravy, simply adding flour like this guy does can lead to annoying lumps. Instead add the butter/flour you prepared earlier. TA DA. No lumps. The French call it Buerre Manie.
But if you don’t want to do that, just incorporate the flour a teaspoon at a time, making sure to dissolve each into the oil completely before adding more
Another tip: Do you still need more liquid, but you're out of stock? Use some of the water you boiled your potatoes in. That salty, starchy water is a nice addition to your gravy. Oops, your gravy is too thin? No problem--just stir in a plop of mashed potatoes.
You're a great chef. Next time i'm at your place i want your turkey with gravy and your mashed potatoes. On a semi-serious note, as a level 1 - 1.5 cook, in a Christmas Day kind of situation, what advice do you have to enable us beginners to socialise instead of being glued to the stove for most of the afternoon? Also, what did you do with that turkey for the hour you were making the gravy, a massive microwave?
I would serve with the vegetables and a couple boiled potatoes on the side. At least the carrots! And maybe some salty buttery green peas...And some nice and sweet lingonberry jam too. Yum!
Frank's backstory becoming bald at 3:10
came here for this comment
@@TranceCore3 ahahahahahahahahahahahahahahahahah
Guess theres like lots of people throwing out the juices 🤣
We finally got the story behind Frank's hair! The Epicurious lore deepens
Hilarious.
I wish someone admired me as much as Frank admires his gravy
Lol thts funny! (& a lil sad)
Check the mirror! Love yourself first, then others will follow.
@@KleinerHermano Thanks Dr. Drew! They are clearly joking.
Chef Frank- Do you have a video for vegetarian gravy?
I wish someone admired me as much as I admire Frank's gravy.
I really like watching Frank, he takes the difficult makes it doable, thanks Frank!
My family never ever made gravy, we just didn’t. I tried and failed repeatedly. After watching this video 3X today for Thanksgiving I was successful. Thank you Frank. ❤. Happy Thanksgiving
hahahaha, same, ketchup and peri-peri sauce in my house.
I’ve been cooking turkey and making gravy for over 40 years. I used your method yesterday but added some fresh herds, lemon and garlic loosely inside the bird. It was easy, quick and definitely made some of the best gravy I’ve ever done. It’s now my forever recipe. Thanks for the great videos!
I love these informative and educational videos with chef Frank, I would also love to see some of a similar style with chef Saúl
If you mean how to make the perfect tacos, enchiladas, burritos, quesadillas, nachos, salsas, guacamoles and queso, yes
plz yes!@@Rath460
I love this guy's vibes. Knowledgeable and confident but not cocky or overly prescriptive. Like a slightly more serious Chef John. You can see the experience - it makes a big difference.
Don't you dare tell me my gravy is too thick, Frank. I want to be able to slice that ambrosia.
This was absolutely awesome. I did it today for our Thanksgiving turkey. It turned out perfect, like yours, Chef Frank. Thanks!
i love how chef frank uses such simple ingredients to make deep complex flavors. sometimes the special ingredients shine but, with great technique and practice, even ordinary simple ingredients can taste so AMAZING. thank you chef🔥
OMG. I followed Chef Frank's instructions and turned out some excellent gravy. And, so easy. Wow.
Why did you make it so early?
Love a video with Frank, informative and entertaining all in one package!!!
Thank you for explaining the benefit of leaving the skin on onions, I had always heard it but never knew why.
Glad to know my family has been making gravy the best way for decades. I also go insane when I see people throw out all those turkey drippings!
It's fantastic, the idea of using the vegetables to support the roast. Makes perfect sense, but it never occurred to me. Thank you, Frank, and I hope you have a marvelous Thanksgiving.
This was my contribution to my thanksgiving dinner with my parents, and we LOVED it. My dad brines our thanksgiving turkeys, so there were substantially more juices to cook down and caramelize, and the gravy ended much darker and thicker as a result. My mom was a bit squeamish over the neck, but once it got strained, she couldn't get enough of it. Thank you, Master Proto.
1st time I ever made gravy. Will never buy again. This was delicious. I didn’t change a thing. Watched several other videos but found this to be easiest and most flavorful. Thx chef!!
I love Chef Frank. My grandmother made a gravy that was thicker. It was delicious. I poured it almost over everything at Thanksgiving. Yay, gravy! Thank you for sharing, Chef Frank.
Frank must really be so mad at people throwing away the juice so many times that he pull out all his hair 😂
"pull my hair out" I can't stop laughing 😂
Perfect consistency for an amazing gravy. Thank you chef.
Remembering his early appearances, Frank is so comfortable in front of the camera now.
Thank you Chef! I followed this recipe and made perfect, delicious, gravy for the first time in 25 years of cooking Thanksgiving dinner
I make my gravy like yours. Except that I do add just a few ounces of white wine just after the flour has cooked down and before adding the chicken broth. That little bit of wine adds a little more complexity to the taste.
Thank you chef, you just saved me a ton of time at the holidays. Thanksgiving and Christmas I am the main cook who serves about 40+ people. The turkey and gravy are key components of the meal. I do the same thing with my turkey ie laying it on top of the vegetables but for the gravy I roast the neck, innerds and vegetables in a separate roasting pan and then transfer to a Dutch oven and cover with stock/broth and let it simmer for several hours. Once the turkey is nearly done I add the pan drippings to my pot and I use a cornstarch slurry to thicken. I love your way but would like to know how to make it for 40 people please.
"I've seen people throw this away, and it made me pull me hair out."
Well, that explains why Frank is bald
Perfect no fail recipe! I’ve been making it this way for years thanks to my sweet mother in laws’ instructions many years ago. Great informative video thank you!👏👏👏👍
Loving these sauce videos, I've definitely become a fan of the fond (F-O-N-D). Thanks as always!
Frank, I love you. I have struggled with gravy for years, to the point where I no longer try. I take everything in the bottom of the pan and use that as the base for stuffing (which means I make a delicious stuffing). I used this method with some chicken wings and a turkey neck as a test run and it came out better than any gravy I've ever previously made. So now I've got the problem of wanting to use my turkey dripping mirepoix base for two things. May need to roast 2 turkeys this year...
Ok. This is all standard stuff and I’m glad he puts it out there. Cooking in the giblets is new to me. I also like the temperature sequence. This Chanel rocks!
Thank you chef! I will be following my Thanksgiving turkey and gravy as you instructed in this video.
This guy is the absolute best for recipes. Wish everyone watched him, and so glad i found him.
Best Pancakes!
Dude! Proto….that reflection in the pan looking down at the mirepoix was one of the coolest things I’ve ever seen! Rock on Proto…rock on.
His instruction and pancake recipe is undefeated! This first time i found him and all i can remember is “dont stir “ leave it alone lol 😂 which is the keep to a perfect pancake batter!
I love this technique of leaving the vegetables in through the whole process of making the gravy. Saves a lot of time not having to pick everything out first before making the roux. Now I want to buy a turkey just to make this gravy! Thanks, Chef. One more thing, some cooks add a splash of white wine. What do you think?
The last time I made gravy, I had a LOT of juice and I just mixed it with flour to thicken and a packet of chicken bouillon for flavor and salt content. And I ate it with EVERYTHING.
This was really great, and very informative. Well done, Frank!
Praying we get one of Frank making the best turkey before Thanksgiving!
Thank You Chef Frank Merry Christmas 🎄🇨🇦🎄
Wow your way of making gravy was the best. I tried it, it was easy!
The best turkey gravy I ever made. Thank you!!!
I love watching you and follow your tips
Frank, I love the content and presentation. You know juice is a liquid, and as a liquid it can't relax or get tense. The flesh of the turkey can absorb or reject the liquid. You know this because you are smart. Liquids don't relax.
Thanks Chef Proto! This was siper easy and a total hit with the family this year!
Great video ! I learnt a few things I'd like to do next time I roast a turkey.
Frank! You are an excellent teacher! Thank you!!!
Outstanding teacher.
This is one in a million recipe I bet the taste is heavenly 😋👌 job well done chef ❤
it's just regular gravy
Love that you put the stuff in the bottom of the pan. Our gravy gets much darker though.
Used this for Thanksgiving this year, it was a smash hit! Ended up running out haha
Looks great!
I'll try it out soon enough with some coquettes.
That pull my hair out joke went by so fast. He needed a small pause to let the laughs sink in.
You are a great teacher. You can tell the proportions of the ingredients. Explain why it is so much better. Thanks to your videos, my cooking quality went up three rounds. Can I ask you for a video on BBQ sauce? Thank you for your creation.
Leaving the skins on onions: I don't know, I honestly cannot remember the last time I went into a store, and didn't see at least a couple of spots on the outer layer that made me suspicious that it was fungus
Its not fungus.
After a career living all over the place, it might be where you live. Humid spots like east of the MS River, yeah, a lot of mold; west of the MS, especially into the Rockies (where I live now) I haven't seen that black stuff in years.
It’s not fungus 🤦🏽♂️
It’s mold, don’t use those parts lol
Great video Chef. Thank you.
This was amazing!! Thank you!
I make mine liike this but add a little browining sauce as i like mine a bit darker. Also a small squeeze of Lemon makes it divine.
This is as much a tutorial on gravy as it is on a great Turkey. Bravo
The very first time I cooked for Thanksgiving, I had just finished cooking the bird and went to prep the drippings to make gravy. Without thinking, I dumped the drippings out. I was devastated.
Doh!
Awesome explanation .....wish you could be with me in the kitchen Sunday ! Happy Thanksgiving to you .
Thank you, Chef Proto. This is the best video on turkey gravy that I have ever seen!
I'm going to try this out this year! I did the exact same thing except everything done in the roasting pan done in the stock as a flavor booster there. This won't take over a burner on the stove all day of cooking and I bet those aromatics of the mirepoix add a nice flavor to the bird, too!
Im going to play your teaching video on Thanksgiving day. 😊
That's great - thanks! I am roasting a bird today & have all the ingredients, so I will try this.
I love how one of the steps to making gravy is cooking a whole bird first
Inusually cut the back out and make the stock the day before. Brine the turkey overnight and spatchcock cook. Then I just thicken the stock. Perfect.
I made this. Best gravy I’ve ever made! Thank you!!
My favorite chef instructor !
I would suggest also about halfway through cooking process to tip the bird backwards and get the juice accumulating in the cavity out into the pan.
I was told to never use the liver in stock. ( by Jacques Pepin no less) fry it for the chef. It will make the stock cloudy?
Eh cloudy gravy is fine though. Liver has an insane super-meaty flavor with tons of umami. I love using it for soups and I'm sure it'd be fine in this sauce, but yeah might be overkill for stock unless you know you're gonna make something really hearty with it.
“and it made my pull my hair out” is an underrated line
Great tutorial. I make mine a bit darker by cooking roux a tad longer.
Cool. Happy Thanksgiving!
I do all this except I use fennel in place of celery and I also add a quartered lemon to the bottom of the pan before roasting.
I save all of the strained stuff to add to my bones for soup broth too. I don’t waste anything.
Now we know how Frank lost his hair😂😂
How delicate and perfect making .the chef is honestly a masterpiece 💖👌😘👍
> Leave the onion skin on.
But under the onion skin there might be mold, which I often encounter and have to wash off. Is that okay to leave on?
Great video once again this guy is awesome.
Here's a tip: ahead of time soften 2-3 tbsp. of butter in a dish. Add 2-3 tbsp. of flour and mix well. Cover with plastic wrap and put it back in the fridge. When making gravy, simply adding flour like this guy does can lead to annoying lumps. Instead add the butter/flour you prepared earlier. TA DA. No lumps. The French call it Buerre Manie.
But if you don’t want to do that, just incorporate the flour a teaspoon at a time, making sure to dissolve each into the oil completely before adding more
Another tip: Do you still need more liquid, but you're out of stock? Use some of the water you boiled your potatoes in. That salty, starchy water is a nice addition to your gravy. Oops, your gravy is too thin? No problem--just stir in a plop of mashed potatoes.
I make the gravy same way. Always delish. Tx
A necessity of Thanksgiving!
outstanding! I need to try this
I dig the jazz background music at the end part, who is it?
How cold did the cooked turkey get while making this gravy?
Great tips, thank you!!!!!!!!!
You're a great chef. Next time i'm at your place i want your turkey with gravy and your mashed potatoes.
On a semi-serious note, as a level 1 - 1.5 cook, in a Christmas Day kind of situation, what advice do you have to enable us beginners to socialise instead of being glued to the stove for most of the afternoon? Also, what did you do with that turkey for the hour you were making the gravy, a massive microwave?
Waw, this is the best gravy i ever had in my life. I Thank you sir
After watching Frank I feel like I can cook a turkey and make gravy now! ..we’ll see 🤞
TY! Next gravy will include reduction and a Fond! Be well. 😊🇨🇦
4:02 "It made me pull my hair out" 😂
ABSOLUTELY GREAT! THANK YOU!
I would serve with the vegetables and a couple boiled potatoes on the side. At least the carrots! And maybe some salty buttery green peas...And some nice and sweet lingonberry jam too. Yum!
Very nice job !
OK Frank , Im cooking my turkey, my dressing and making gravy according to your instructions! My Thanksgiving meal is in your hands!
How'd it go?
3:09 “it made me pull my hair out” 😮
we like a little white wine in the turkey gravy as well.
My Mom taught me to use gravy flour-like Wondra- I guess it's just finer, more smooth?
You cook that liver on a pan and enjoy it with wine as the chef's special treat. -- Chef Pépin
„..and it made me pull my hair out“. says a guy, bald as a bowling ball. hilarious ;)