How to Make Gravy From Turkey Drippings | Turkey Tech Tips
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- Опубликовано: 18 ноя 2014
- Save the drippings! In the next installment of “Turkey Tech Tips” from Lincoln Culinary Institute, Chef Jamie Roraback shows you how to make gravy from turkey drippings - the same drippings you can collect from your own cooked turkey.
Chef Jamie and the team at Lincoln Culinary Institute in Hartford, CT have a wealth of skills and knowledge to pass on in Lincoln’s classrooms and training kitchens - check out:
www.lincolnedu.com/campus/hart...
And check out our playlist for the full set of how-to videos to help you craft the perfect holiday meal:
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Hello. Finally, I have time to answer some questions on this video made six years ago. Much thanks for the kind and humbling comments from all over the USA and the world. Number 1 question: What are those glass pots?-they are awful pots, scorch and burn easily but I simply use them for demonstration purposes to give the viewer the best idea of what is happening in the pan. They are Pyrex Flameware- made from the 1940s-1960'-the older ones had a blueish tint, and became clearer in the 50's and 60's.The ones I use were from my grandmother, bought new in the 1960's. Roasting Pan?- All Clad "Roti Pan" Heavy Gauge Stainless. Won't warp if using directly on the stovetop for those that make gravy directly in the pan. I don't choose to make gravy directly on the stovetop because I have a hard time whisking in a rectangular pan with a shallow amount of liquid and will end up lumpy gravy. Why add the roux to the stock vs. stock to roux? Because the amount of fat you get out of a bird and amount of stock you make from the drippings, you are in much greater control over the ultimate consistency/thickness of the gravy. I can simply stop adding roux when I feel the gravy has developed a light thickness and achieve the rest of the thickness by evaporation or reduction by simmering down and also concentrates flavors. This is better than making the gravy too thick and having to add water or more canned broth to thin out. Remember, gravy naturally gets thicker as it cools, so if you want to avoid the "gravy skin" syndrome, try it a little less thick as it will always get a little thicker once you pour it over your food and expose it to greater surface area and cooler temperatures. Caramel color? -it is a totally personal choice- the amount of color one gets from the drippings in the pan varies and you may just like to influence the color of the final gravy-brand names such as Gravy Master and the industry standard Kitchen Bouquet actually give a pleasant vegetable flavor as these browning sauces are prepared from very well caramelized vegetables. A good quality soy sauce is great as well, but remember, that it will add salt so you may add the soy before you final season with salt. What chef advises against no mirepoix/vegetables in the pan when roasting the turkey? My life experience is that the mirepoix added to the roasting pan in a home oven where there is not much room in the pan beyond the turkey, greatly hinders the formation of any quality fond/drippings/deep golden goodness on the bottom of the roasting pan and since I am not using any stock/broth from a can or carton our bouillion cube, I really need to get flavor in the pan. In a professional kitchen were we may have much larger roasting pans, we can spread out the mirepoix in a thin layer to get more caramelization to enhance the gravy. Why are you putting all of the fat back into the gravy? Well...that is the point of a traditional gravy/veloute, to utilize the rendered flavorful fat from the bird combined with flour properly cooked (roux) to become the thickener. If you want to avoid all of the fat, simply thicken the stock/broth with a slurry of cornstarch, or even better arrowroot, or make it easier by sprinkling some Wondra flour directly into the liquid and whisking. How could you do such an awful job at skimming off the fat from the top of the stock? It looks worse than it really was because of the clear measuring cup I used and my faster/less dishes to wash method of using a ladle skimming technique. Reality is...if I had more time, I would have been much more careful, but it is also important not to drag out the video too long. Gravy came out quite fine in my recollection. Why the tall, "ridiculous hat"? I taught in a professional culinary school and this video was representing that school, must have standards of professionalism. I now teach high school students culinary and baking in the inner city of Hartford, CT and still wear the same type of hat. As I am always learning and improving, I feel as though I have earned the right to wear the tall hat but don't subscribe to the theory..."The Taller The Hat...The Bigger The Ego":-) The pleats in the traditional chef toque are though to signify the number of techniques one can use to prepare eggs or chicken depending on which historians you speak to. Wow, congratulations for reading this far and do have a happy and safe Thankgiving. Cordially, Jamie Roraback
I followed your instructions and I made delicious gravy as opposed to the thick gooey starchy- tasting stuff of past. It really is a fool-proof way of making perfect gravy. Thank you for your expertise.
I remember you wanting to find the clear Pyrex so you could show the process of consume. They are crap. Because of you I have quite the collection on Le Crueset. After becoming one of the many Corporate Chefs for the worlds largest food companies, Compass Group, i left the business to work at one of your other favorite places..Home Depot. I was in management within 3 months. I did make one of your PVC sausage makers and when i worked paint, told people how to use they paint gun as a chocolate sprayer. But like all chefs, after 3 years away from cooking and being a foster dad, I had to go back. If it wasn't for you, the best chef and teacher, I wouldn't have taught my boy how rewarding it is to know how to cook. With all my heart Chef Jamie, Thank You.
@@chefthom72 Wow Thom...you must have been a student from way back at our school in Farmington. I am impressed that you remember those little details on the flameware, sprayer, and the pvc sausage stuffers. I have had so many students since then, so I need help remembering exactly who you are...perhaps classmates of yours or anything I would remember.
This combined with my own experience made it turn out great, thank you sir
Been watching you since your days on TV in CT your the best thank you
The big AHA moment for me, as I’ve been properly learning how to cook, is the power of reduction. People who don’t know how to cook, simply add stuff to make flavour; the educated ones reduce sauces to increase flavour. That was a revelation to me. All of my sauces and gravies turn out amazing. Using the fat was something I wouldn’t have thought of
I am 70 years old and have cooked at least 2 turkeys a year. Last night December 20/21 I cooked an early 20 pound turkey. I followed your directions and goddam it it was the best receipt ever. My whole family was amazed.🦃👍
Oh dear my momma taught her girls how to make this very same Turkey gravy 40 plus years ago. She always did her gravy just as this lol I knew my momma was a great chef . My momma was one heck of an amazing cook , I bet she could cook tree bark and ppl would eat it and want 2 and 3rds . Thank god he made our grannies and mommas teaching us to cook, clean, work and raise our families. Happy Thanksgiving , I am.so thankful I live in such a great nation she isnt perfect but she is the very best !!
This should be a viral video every holiday season. THANK YOU for teaching us home cooks. I wish you would make RUclips a 2nd job. I know the kids need you but we need you too! The gravy was sooooo good.
I watch this every year. Follow his directions and you will be a star!
I have watch this video every single Thanksgiving for years. The best!
This is literally the only way I’m making gravy from now on. Sure i would say it takes slightly more effort than the usual way of adding the stock to the roux but adding the roux to the stock is a total game changer. I had a bad habit of over measuring the roux to stock ratio and I would end up something good but too flour-y and thick. Adding water to thin it out would dilute the flavor I was looking for. I just nailed it first try using this method. When I reduced the gravy down with heat to the right consistency, the flavor just develops in a way that you can’t get the other way. That’s just you cooking and a great technique to know and learn. Chef’s kiss.
I come back every Christmas and watch this. Thanks!
BEST gravy education on youtube.
I’ve been married 18 years this year and I’ve just learned how to make gravy properly!! Thank you!!
I’ve been too embarrassed to ask how to do it properly like this!
Don't feel bad, Peaches. I'm 69 years old and feel the same way.
adding roux to the broth!! Brilliant. I love your logic for that. I'll never do it the other way again.
Thanksgiving is tomorrow and I come back to this video year after year. To me, the turkey gravy is the most important part of the day!
Your a great teacher. Simply explained. Easy to understand, relaxing tone of voice. Thank you
Just came to Canada to visit my brother (who had to move to Canada without his wife for work), and suddenly found out it is Thanksgiving here (in early October!!!???). My husband is the gravy maker in our home and he isn't on this trip with me. So I found this on RUclips and it seemed the most sensible and easy to follow. Made my first gravy for 2 big appetite growing teen nephews, my brother who in 4 decades just roasted 3rd turkey of his lifetime, and a newly immigrant cousin couple who had never celebrated Thanksgiving in any nation. Meal was delicious!! I was going for edible gravy and had two cans of ready made as back-up....the gravy I made by following chef Jamie Roraback's recipe was superb! I added my husband's variation of boiling the giblets, liver etc. separately and then cutting up into small pieces along with fresh cut mushrooms to give some texture & taste. My fear was lumpy flour and or bad taste: Whew! The color was very good (my brother had no soy sauce); thickness and flow was just right, and didn't need any extra condiments than what he showed. Thank You!!
Been using this recipe for 3-years now. Much love and gratitude from Canada
Thank you for making this video. I found it last year and the family agreed it was the best gravy ever made. I came back for a refresher course and it turned out fabulous again! Thank you again!
Chef is a Baller! He has this tone and a pace that is organically informative and flows. I'm looking at him and he may as well see where my eyes are searching because he's narrating exactly where my attention is. Give this Chef a raise... then do it again.
This the best, real chef teaching.
I went through countless Fake bs videos from Martha to cooking wanna be's videos, that added all kind things wine, broth, oil. That's not grave , people of old didn't have wine and chicken broth, oils sitting around. Just water, flour , salt , butter to make gravy.
besy gravy how-to I've seen. Simple, available ingredients, straightforward process. He's a pro at work, a joy to watch.
this was precisely the video i was looking for! it’s saved and i’ll be making this for thanksgiving 2019
Jennifer Freund me too 🎈
As well! Can't decide if I'm going to use water or chicken stock though. And maybe add a touch of Gravy Master to darken/thicken the sauce and to add a bit more to the flavor.
I used this last year. So glad I was able to Google it and find again. It was so simple and spectacular
me too im doing it
Me three
I always come back to this video every thanksgiving
Wow I had chef Jaime when I went there. It was Connecticut Culinary institute back then. He was a great instructor!! I’m still a chef btw. Good to see you again chef!!
Thank you for the kind comment. I'm sure I'd remember you if I knew who you are.
Love this video. I've watched it for the last 3 years ... before I have to make gravy.
It's becoming a Christmas classic like It's a Wonderful Life and Rudolph the Red Nosed Reindeer.
Making your roux with the turkey fat? Pure genius!!! I know how I’m making my gravy from now on.
I'm surprised how many people this surprises. It's not that different from my dear old mother's method of shaking up flour and water in a baby food jar (that jar must have lasted for 50 years or more!) and simply adding that to all the drippings.
@@DavidBrowningBYD flour and water in a baby food jar is waaaaaaaay different than using fat and butter to make a roux. Flour and water is a slurry.
WOW! What a GREAT idea to add the roux to the liquid rather than the other way around. Can't wait to try this
this was precisely the video i was looking for! it’s saved and i’ll be making this for thanksgiving 2019
Best demonstration of turkey gravy I've seen. I'm using this method from now on. Thank you
Thank you for providing such a simple method. I just made this from our Thanksgiving turkey, it turned out beautifully and absolutely delicious!!
Tried this. My gravy turned out EXCELLENT! Thank you.
You may be the best teacher ever, Chef.
Best gravy recipe 6 years making it this way
Thank you, Chef Roraback! I watch your video every Thanksgiving before I make gravy. It’s incredible
Every year. Back again. Thanks!
This gravy and instruction video is perfect. I have used it for 20+ people thanksgivings two years in a row and each time, it came out awesome. I appreciate how straightforward the instruction is so an amateur in home "Chef" can achieve the same results.
I don't cook turkey often, we cooked our second today and I wanted to make gravy from the drippings. I've done it in the past with alright results but this is now my go to method. Came out wonderfully! Thanks James!
you can hate all you want. I followed his directions. Best gravy Ive ever tasted an i am in Kentucky!
Kane Prow, I make it this way every year. THE BEST!
What has Kentucky got to do with gravy?
Lisa Marie Whitty, kentucky knows poultry
Claudia H Oh ok lol. I think that's just an American thing
What does being from Kentucky have to do with it.
Now HERE'S an easy, no fuss gravy, with no weird ingredients--that I'd actually prepare and eat! Thank you, Chef, for sharing this recipe 😃
Indeed, 100%
I used this recipe for our dinner, and it was absolutely delicious.
Everyone loved it poured on the turkey and mashed potatoes, before dinner ended it was all gone.
I'll never waste my time on any of the multi-ingredient, over-complicated gravy recipes again.
I made this for Thanksgiving and it was wonderful! Easy to make and tons of flavor. I've never been a fan of gravy but this was delicious!
We used your instructions to make gravy and it came out great. It was our first time making gravy from scratch. Now I had to view this video again for a refresher. Glad I could find it again!!
Very generous of you to share with everyone. Thank you.
This was so well explained as you demonstrated. Thanks so much.
EXCELLENT INSTRUCTIONS!! 🏆🏆🏆🏆🏆
So glad I found this I am attempting homade gravy this year I will try this looks so good
Thank you for showing this, I’ve never seen the fat removed to make a roux, this makes so much sense. Happy Thanksgiving. 😊
super simple directions! I've been looking for a video like this. Thank you!
Thank you! This was the easiest gravy video I've seen. Don't even need to write it down, Will be making this Sunday!
Good to see you Chef. Miss the Prince Tech days.
This guy is amazing, one of the best gravy's ever
You are awesome! You make it easy and simple and didn’t need any fancy tools like the one in the Martha Stewart video. First time homemade gravy turns out amazing thanks to you !!
I follow your directions and the gravy and it is best. I watch the video several times on Thanksgiving. Thank you!
This is awesome! I must admit, when I first saw the title I totally thought it said "Make Gravy from Turkey Droppings". Very different
Big thanks to the Chef for the great explanation and recipe. This was my first gravy and it came out great.
I will try it today, I can't wait! Thank you Chef.
Using the turkey fat rather than butter is a genius move.
B H it works great with any meat. Especially beef.
rather than water my stepdad always used the potatoes water. His gravy was always perfect
true, I never thought of that, but I like both!
@@galedelapaz5130 Thanks for the tip. I'm boiling potatoes right now so that should work out great.
I've always used the the drippings
Beautifully done,I will try this tonight!
🙏🏼
Best gravy I ever made! Been doing this for the last 5 years...Thank you!
My gravy will now be really good this year. Thank you!
You saved the day! Excellent gravy, instructions and video length.
Thank you, this is my favorite gravy video. All the basics right here and you can apply this to any gravy you make.
I like that you utilized the turkey fat for a roux and used kitchen tools at hand. Simple & basic. 👍
Thanks Lincoln Tech and Chef Jamie! This is a great video
Thank you Chef for making it so simple!
Outstanding presentation! Thank you.
You helped me make an excellent gravy the first time I tried this! Thank you!
It's so simple. I love when a good recipe is that simple. There's no need to make cooking more complicated than it has to be. Lovely. I'm going to make it this way for Thanksgiving.
Great video. Simple quick instructions. Bravo!
Thanks Chef, that was informative and very helpful- appreciate it.
This was a GREAT video. Im trying to find more of his videos actually.
Thank you, Chef Jamie! I've made gravy before but this method by far is the easiest and best tasting turkey gravy I've made. Happy Thanksgiving to all! :)
I’ve been making gravy from the drippings for 55 years, but I never used the fat for the roux. I guess you can teach old dogs new tricks.
You and me both.
Wonderfully explained. Thank you.👏👏
Very simple, It was hit this year thank you!
We've been doing this recipe 2 yrs ago since we watched this video and it was the best gravy ever! My mother in-law can't believe that we made this.
Thank you! I’m making this shortly. I’m also glad you didn’t use any fancy gadgets since all I have is a fine strainer.
I just ordered a fancy fat separator. Alas, it was as pricey as you might expect! I'd better get 40 years of service from that sucker or it's going back!
Love those transparent pots ...
Great skimming technique, really terrific gravy making tips thanks a million!
this video has saved me at many dinners. including cooking a full turkey for my inlaws i just met recently. thank you Chef Roraback
Great video. That is how I have been doing if for years. but you always learn something from the pros. Thanks
I come back to this video every Thanksgiving! 😁 Thank you.
Great step by step, thanks!
You are so PRO...mad skillz thank you for sharing.
I come back to this video every year to remind me how to make turkey gravy!! It has become a tradition :)...
Excellent presentation and explanation. Thank you very much.
I come back here every year this is my third
This was a really good video. Thank you for sharing.
thank you for blessing me with this reciepe! I have officially leveled up
Thank you for the lesson the gravy was outstanding and it looked like you made !!!
lol...I'm smiling over here because the Chef made something as basic as a gravy, a clinic. I was simply engaged throughout the video. Looks so delicious! Thanks so much for the tips, Chef. Will give this a try-- and share your channel. All the Best.
Thank you so very much for your kind comments. My goal is to give the home cook the confidence to prepare great food at home.
@@jamesroraback1058 A worthy goal, indeed. And you're welcome. Looking forward to future videos. Cheers :)
Excellent gravy you made.
Great video. Totally awesome gravy. Thanks!!
I was looking for a simple recipe thanks, going to try it.Very good presentation,You should have your own cooking show :)
Great video
This looks so easy and delicious. I hope I can find it when I'm ready to try doing it!
omg Chef THANK U, u saved my first thanksgiving. I didn't understand the recipes on Google and ur video make it so easy to know what to do with turkey oil and the drippings. HAPPY THANKSGIVING
Bo Allen
Made this today. Fabulous
I watch this every year 🥰
I've always been a terrible person to make gravy but now I'm making this gravy your just a great chef now my problem has been solved thank you
I made this !!!!! and the results were phenomenal. Yum Yum Yummy....Good for my Tummy.
Probably the easiest gravy recipe I have seen. Thank you 😊
Chef Jamie is awesome!
Holy smokes this recipe and technique makes the best gravy I have ever made!!! Thank you SO much for sharing and making it all very do-able!
Hi 👋 this turkey 🦃 Gravy seems to be the winner I will try it for sure for my Christmas 🎄 Dinner 🍽 👍 keep the recipies coming blessings to you