You skipped steps. I am confused when did you use the rue and what did you do with the turkey broth? What was in the small dish you added to the boiling water? Was that the rue or the reduced stock or just the skimming?
Add any drippings to the stock. After the stock is ready, strain it into the sauce pan. Bring it toba boil and thicken it with roux. Hope i replied to your question
Thanks, best video I've found for making a real gravy instead when you don't have turkey fawn to use. Quick question, would using a turkey or chicken stock instead of water add anything, or is there a reason you prefer to use water?
We need to make stock from turkey bones ( wings, necks, carcass ) you need only plain water. Let everything simmer and then thicken the stock with roux to make a gravy. Don't use no chicken or turkey stok
A roux is just butter, oil, and then add flour and mix the flour in slowly, cook the raw out of the flour and keep whisking it to prevent lumps or burning. It’s the base of any sauce to help thicken it and add body
Is the solid compound flour you made at the beginning? You didn’t use the entire thing do you save the other part and how long can you store that for ?
@@dgoyk there are some recipes that you can do it. But if it is gravy or sauce you need to thicken it at the end. You have more control when you do so.
Update! I made this for a turkey dinner at church and Everyone loved it!!! Now I'm back again because they are requesting I make this again for Sunday😂😂😂😂 Thank you so much for sharing your wonderful recipe!❤❤❤❤ I appreciate you and your time ❤❤❤
Do you use unsalted butter or salted butter for the roux? I will be definitlely be using this recipe for this Thanksgiving because I'm smoking my turkey this year and I didn't know how to get gravy from it. I will have the backbone from the turkey also because I will be spatchcoking it.
@@LoungingwithLenny I decided to make my roux tonight, so that it would be one less thing to do. It turned out a little lighter than your video. Is that ok? The consistency looks close, but not identical. I didn't have a cast iron skillet, so I didn't want to burn it. My frying pans are not the greatest. Since we don't need to add much of it, I think it will be ok. I am used to just using corn starch and water anyway, but making a rroux looked like a much better way. Thanks for your help.
@@nic1964 got you. I don't really like to use mixes for sauce or gravy. I prefer to make it from scratch. You definitely won't achieve the same results.
That is roux. It thickens the sauce. Recipe for roux. 1 table spoon butter + 1 table spoon all purpose flour. If you want to double it just add additional table spoon of each. Medium hean and cook it on a stove until golden brown color.
You mean roux? It is flour and butter. You need to melt 2 table spoons of butter and add 3 table spoons of flour. Cook it for about 4 5 min. This is how to thicken stocks and sauces. The correct way.
This gravy looks good, but doesn't look thick enough, could add a little more flour mixture. Agree,music is a little overpowering, also, slow down a little.
@@LoungingwithLenny thanks Lenny, this really looks delicious. I will make this for Thanksgiving. Can probably use all wings as long as they equal 2 lbs?
I don't see how you can make a very flavorful gravy without turkey drippings. Can you talk about the intensity of the flavor of the gravy using dripping vs. not using drippings.
@@LoungingwithLenny I will. I’m trying some new things. I think I have an amazing cranberry sauce on my channel. If it’s not there I’ll upload if after Thanksgiving.
It's Turkey time...Canadian Thanks giving...u can be sure i will be make this worlds best gravy.❤❤❤
👍👍👍
You skipped steps. I am confused when did you use the rue and what did you do with the turkey broth? What was in the small dish you added to the boiling water? Was that the rue or the reduced stock or just the skimming?
Add any drippings to the stock. After the stock is ready, strain it into the sauce pan. Bring it toba boil and thicken it with roux. Hope i replied to your question
Just made this today for thanksgiving .. Thanks !
Happy Thanksgiving. Let me know how it is
Wow this is the best gravy recipe ever thanks
I appreciate that
Very nice. Thank you! From Bulgaria😋😋
My pleasure. It is very good recipe. Definitely save it
You're great. Merry Christmas with best wishes!
@@Марта-й7е Marry Christmas to you too
Nice presentation!
👍
Just made this. Absolutely delicious! The rosemary pops out and it's to die for. I wanted to drink it lol
Beautiful. I am glad that you like my recipe.
I enjoy your content as I am a former trained chef myself.. Did not mean to give you more work.. Kindness your way Lochness Scottish Highlands..
👍
Thanks, best video I've found for making a real gravy instead when you don't have turkey fawn to use.
Quick question, would using a turkey or chicken stock instead of water add anything, or is there a reason you prefer to use water?
We need to make stock from turkey bones ( wings, necks, carcass ) you need only plain water. Let everything simmer and then thicken the stock with roux to make a gravy. Don't use no chicken or turkey stok
Thanks for the response! I appreciate it.
@@victoradam8685 👍
Love this recipe but where did you get the rue to thicken it and what is it consist of
Thank you. I am glad you like it. Roux i made in the same video. I made it a little darker so turkey gravy get nice darker color and nutty taste.
A roux is just butter, oil, and then add flour and mix the flour in slowly, cook the raw out of the flour and keep whisking it to prevent lumps or burning. It’s the base of any sauce to help thicken it and add body
Did you use all the roux in this recipe for the full 8 cups of stock? Looks like you only used about 1/4 the roux you made in the video.
Yes i did use roux. Use the amount that you need to make the gravy thicker. The rest of roux you can put in the container and store it in the fridge
This looks delicious! Thank you 🤤
Thanks. This is very good turkey gravy.
Is the solid compound flour you made at the beginning? You didn’t use the entire thing do you save the other part and how long can you store that for ?
I used only the amount that i needed to thicken the sauce. The rest you can transfer in the container and keep in the fridge.
@@LoungingwithLenny how long does it last refrigerated?
@@andreatrepasburgess7551 in the air tight container in the refrigerator it can be stored up to 6 month.
Interesting adding the roux into the stock, rather than the other way around. I didn’t know you could do that!
This is how you thicken any gravy or sauces
@@LoungingwithLenny I though you usually make the roux and then add the stock in after
@@dgoyk there are some recipes that you can do it. But if it is gravy or sauce you need to thicken it at the end. You have more control when you do so.
You can do it either way, cold stock to hot roux or cold roux with hot stock.
@LoungingwithLenny did that entire roux went into that pot of 8 cups liquid in the end?
Thanks for the video. What is the yield for gravy?
My pleasure. You should get about 1 quart
I'm going to try your recipe out for our Thanksgiving meal. Thank you for sharing.
Thanks. This is great recipe for turkey gravy. You will love it.
Oh, this looks really really good. I'm going to use this recipe this year for Thanksgiving. Thank you!
Thanks Nancy. It is outstanding recipe. You won't regret it.
I will definitely try this recipe.
👍
what was the tan to brown teaspoons you put in at th 5 minute mark (two teaspoons)
That is roux. Butter + flour
Definitely making this!! Been watching this video all week-long to make sure I pick up all the ingredients I need at HEB LOL.😂😂
👍
Update! I made this for a turkey dinner at church and Everyone loved it!!! Now I'm back again because they are requesting I make this again for Sunday😂😂😂😂 Thank you so much for sharing your wonderful recipe!❤❤❤❤ I appreciate you and your time ❤❤❤
Do you use unsalted butter or salted butter for the roux? I will be definitlely be using this recipe for this Thanksgiving because I'm smoking my turkey this year and I didn't know how to get gravy from it. I will have the backbone from the turkey also because I will be spatchcoking it.
Unsalted butter only. Definitely use that backbone. 👍
@@LoungingwithLenny I really appreciate it. I'm sure it will be excellent. Thanks.
@@jameslopez9710 👍
@@LoungingwithLenny I decided to make my roux tonight, so that it would be one less thing to do. It turned out a little lighter than your video. Is that ok? The consistency looks close, but not identical. I didn't have a cast iron skillet, so I didn't want to burn it. My frying pans are not the greatest. Since we don't need to add much of it, I think it will be ok. I am used to just using corn starch and water anyway, but making a rroux looked like a much better way. Thanks for your help.
@jameslopez9710 it is ok if roux is a little light. If you'd thicken the gravy with roux, don't use cornstarch
Amazing ❤
Thank you
If you make the gravy a day early what do you do with the actual turkey juice when it is cooked ?
You can add it into the sauce. If the sauce will be too loose thicken it with a little roux
Best turkey gravy ever.❤❤
Thanks.
Can this be made the day before and reheated?
Yes you can definitely do so
can you make this the day before and reheat the following day?
Definitely Scott. This is what i am doing tomorrow.
Come on, man!
@@jerrymccarthy5826 is it wrong?
@@LoungingwithLenny I was commenting on Scott asking a silly question
And the Come on, man is a Pathetic Joe Biden saying
@@jerrymccarthy5826 alright
Thank you for the recipe. Looks very good & I think it taste even beter 😋
Merry Christmas 🎄🎁🌟☃️🎅
Greetings from Amsterdam 🤗
Hello. Thank you so much. It is amazing recipe. Definitely need to try it. Let me know when you make it and how it is. Marry Christmas to you too
@@LoungingwithLenny Yes ,thank you Lenny 💗
@@joannaswiercz1681 👍
Can I do the same with heb turkey gravy mix?
Heb? is that the name of some company?
@@LoungingwithLenny yes, it’s a supermarket and they sell packages called, turkey gravy mix.
@@nic1964 got you. I don't really like to use mixes for sauce or gravy. I prefer to make it from scratch. You definitely won't achieve the same results.
What's the brown hard stuff you put in
That is roux. It thickens the sauce. Recipe for roux. 1 table spoon butter + 1 table spoon all purpose flour. If you want to double it just add additional table spoon of each. Medium hean and cook it on a stove until golden brown color.
Dearest Lenny, what did you do with the fat that you skimmed from the broth?
Hey Cindy. Just discard it.
If you can’t get turkey wings can you just use turkey necks? Or does it not work that way?
That is a good question. I like to use both necks and wings. But you can try only necks.
@@LoungingwithLenny thank you, I can’t find any turkey wings by me right now but have necks. I’ll try it out and see. Thanks for the response.
@@chrismunoz1441 let me know. Make sure to roast them well.
@@LoungingwithLenny would you recommend using the organs that come from the full turkey? Would it enhance the flavor or ruin it?
@@slayimm1469 it will ruin the gravy.
❤❤❤❤❤❤❤❤
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Please never take the video off.
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What’s that brown stuff he put in there
You mean roux? It is flour and butter. You need to melt 2 table spoons of butter and add 3 table spoons of flour. Cook it for about 4 5 min. This is how to thicken stocks and sauces. The correct way.
👌👌👍👍👍
This gravy looks good, but doesn't look thick enough, could add a little more flour mixture. Agree,music is a little overpowering, also, slow down a little.
You can definitely adjust the thickness by using a little more roux. This video i made like 2 years ago. Had a little less experience with editing. 🤫
@@LoungingwithLenny thanks Lenny, this really looks delicious. I will make this for Thanksgiving. Can probably use all wings as long as they equal 2 lbs?
@@opaulamorgan4265 i don't think that from 1 bird you will get 2 lb of wings. Probably 14 oz.
@@LoungingwithLenny thanks!🙂
@@opaulamorgan4265 👍
I don't see how you can make a very flavorful gravy without turkey drippings. Can you talk about the intensity of the flavor of the gravy using dripping vs. not using drippings.
👌
Dead making this but I'll add a little Dry Vermouth in it
Let me know how it is.
@@LoungingwithLenny I will. I’m trying some new things. I think I have an amazing cranberry sauce on my channel. If it’s not there I’ll upload if after Thanksgiving.
Music in the presentation over powered the content.. Presenter and task more affective.. Less music please!! Lochness Scottish Highlands..
This one we did a long time ago. Will remake it. 👍
So make your own video.
@@lisarhodes2253 thanks 👍
Made this gravy. Best ever. Thank you.
@@kellyp6620 👍
bummer, you skipped the part of making the rue. fail
I didn't skip it. I just didn't make it. I used the one that i had. No fail🧐
No flour !
?
Skipped a major part at 4:32 after you skimmed the fat. Disappointing
Didn't get what you are talking about
Made this today. Delish! Not as pretty though. Why do you skim the fat?
Fat doesn't make sauce good. No need of it at all. That is why it is very important to skim it.
didn't know peter lorree had a cooking show
🤣