How to Make Perfect Turkey Gravy: Any Tips?

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Discussion Overview

The thread centers around various methods and experiences related to cooking turkey, particularly focusing on cooking times, techniques, and gravy preparation. Participants share their personal approaches and anecdotes regarding turkey cooking, often in the context of holiday meals.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions they only cook turkey once a year and forgets the cooking time.
  • Another participant shares a rule of thumb for cooking time of 20 minutes per pound.
  • Some participants note that cooking time can vary based on the cooking method, with grilling taking 10-15 minutes per pound.
  • One participant provides a specific cooking time for a 13-pound turkey baked at 350 degrees.
  • Several users discuss using different cooking vessels, including a rectangular stone baker and a deep covered baker in the microwave.
  • One participant describes cooking a turkey overnight at a low temperature and buttering the outside.
  • Another participant shares a method of cooking a turkey at 450 degrees, uncovering it for the last half hour.
  • One participant recounts cooking a 22.5-pound turkey and the associated meal preparations, including desserts.
  • Several users express curiosity about making gravy from the drippings, particularly when the bottom of the pan gets burnt.
  • One participant mentions a successful make-ahead turkey gravy recipe that they use every year.

Areas of Agreement / Disagreement

Views differ on cooking times and methods, with no clear consensus on the best approach to cooking turkey or making gravy.

Contextual Notes

Participants share personal experiences and family traditions related to turkey cooking, often in the context of holiday gatherings.

Who May Find This Useful

Consultants looking for diverse cooking methods and personal anecdotes related to turkey preparation and gravy making may find this discussion informative.

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its_me_susan
Messages
2,049
Does anyone know how long this needs to cook? Hee hee... I only make turkeys once a year, never remember...

:)
 
its_me_susan said:
Does anyone know how long this needs to cook? Hee hee... I only make turkeys once a year, never remember...

:)
Click to expand...

Rule of thumb...20 minutes per pound!!;)
 
Depends on how you are cooking it. The way I do it on the grill, 10-15 minutes per pound. I assume Ginger's answer is based on baking??
 
Straight from FoodNetwork.com:

For a 13-pound, frozen and defrosted, turkey, average cooking time is: 3 hours, 15 minutes at 350 degrees. This is an un-stuffed turkey.

A note on stuffing: Be careful when cooking your turkey with stuffing inside. To kill harmful bacteria, the stuffing must reach 180 degrees F. If your bird is done but the stuffing hasn't reached the proper temperature, transfer the stuffing to a dish and cook separately. Better yet, don't stuff--make dressing instead.

You can use a calculator at foodnetwork.com & it even tells you when to put the turkey in the oven! :)
 
  • Thread starter
  • #5
stephanieboyd said:
Depends on how you are cooking it. The way I do it on the grill, 10-15 minutes per pound. I assume Ginger's answer is based on baking??
Click to expand...

In our roasting pan of course. *wink*

Thanks ladies!
 
I use the roasting pan on the grill, since it's on low!! I wouldn't pass up using that for anything in the world!! That roasting pan and the meat lifters made my life so much easier!!! ;)
 
  • Thread starter
  • #7
Anyone ever cook a turkey in the rectangular stone baker?
 
its_me_susan said:
Anyone ever cook a turkey in the rectangular stone baker?
Click to expand...

I have not, but I'm SURE it will come out fine...;)
 
I think there was a thread about that very method last week sometime. I don't remember the name of it though.
 
I did my boneless turkey breasts in the deep covered baker in the microwave yesterday (I'm apparently the one who will be making and bringing the turkey every year for Thanksgiving at MIL's house and wasn't sure if her microwave would be big enough for the DCB). Took each one nearly an hour in my super-powered microwave, but they came out perfectly! :D

I've got 1 more turkey breast in the fridge to cook up for my "famous turkey salad" (my kids' words) tomorrow. :D
 
Mine was 12 lbs and I cooked it almost 4 hours. Of course, I am sure by now you have already cooked yours, ha!:D
 
  • Thread starter
  • #12
jrstephens said:
Mine was 12 lbs and I cooked it almost 4 hours. Of course, I am sure by now you have already cooked yours, ha!:D
Click to expand...

Nope - I do the day-after feast :)
Much more casual
 
  • Thread starter
  • #13
jentapp said:
I did my boneless turkey breasts in the deep covered baker in the microwave yesterday (I'm apparently the one who will be making and bringing the turkey every year for Thanksgiving at MIL's house and wasn't sure if her microwave would be big enough for the DCB). Took each one nearly an hour in my super-powered microwave, but they came out perfectly! :D

I've got 1 more turkey breast in the fridge to cook up for my "famous turkey salad" (my kids' words) tomorrow. :D
Click to expand...

AWESOME!!!! Shoot, wish my 13 pounder was smaller now! LOL
 
TurkeyI always cook my turkey during the night. I put my turkey on at about 8:00 p.m and cook on 275 all night long. I always butter the ouside of my turkey and make sure I cover it with foil.:)
 
Sorry I didn't see this yesterday!

I do what my Mom did: Butter it, Cover it in foil and cook it at 450 and uncover the last half hour. For an 11 pound turkey, it was done in 2.5 hours and FABULOUS!

That comes from an old cookbook that they don't even feature that cooking method in the current edition.
 
  • Thread starter
  • #16
mary k said:
I always cook my turkey during the night. I put my turkey on at about 8:00 p.m and cook on 275 all night long. I always butter the ouside of my turkey and make sure I cover it with foil.:)
Click to expand...

I wouldn't be able to sleep.... happens with my crockpot. :)
 
  • Thread starter
  • #17
AJPratt said:
Sorry I didn't see this yesterday!

I do what my Mom did: Butter it, Cover it in foil and cook it at 450 and uncover the last half hour. For an 11 pound turkey, it was done in 2.5 hours and FABULOUS!

That comes from an old cookbook that they don't even feature that cooking method in the current edition.
Click to expand...

That sounds good too!

I covered in olive oil and our rosemary seasoning. Stuffed with (what I had in the house) an onion, orange and head of garlic... poured in some chicken broth at bottom of the pan (got this from my famous garlic chicken recipe) and put in just now 325 to cook 3 hours or until digital themometer alerts me... Wish me luck!

Can I cook stuffing in the same oven (not really alot of room) - or can I make it in the nuker or toaster oven????

:)
 
22.5 pound turkeyI cooked a 22.5 lb turkey for Thanksgiving!! I had to feed 6 adults and five children, plus I wanted leftovers for everyone!!

It was a butterball, and it took 5 hours and 30 minutes on 325 degrees and it was stuffed!! It would have been one hour less without stuffing, but who doesn't like stuffing!!

I woke up at 5:30 am to turn on the oven and my husband stuck the giant turkey in.

It was yummy and ready by 11:20 am. We ate by 12:15. I made a pecan pie, a pumpkin pie and a strawberry cheesecake!! My mother in law made her yummy peach and sour cream pies!

My sister in law tried but hers were raw!! LOL She wasn't too happy about that but considering she is really mean and nasty to us, she deserved it!

Debbie :D
 
  • Thread starter
  • #19
Here's a question for everyone.... you make your turkey, does the bottom of the pan always get all burnt up? I added orange juice to the pan after 2 hours. My turkey was delicious! My digital themometer doesn't seem to work suddenly (it went off after only about an hour ~ um, I doubt it was at 165 degrees, what is with that?)....

Do you make the gravy with that burnt up stuff (I always hear you add chicken broth and whisk it)???
 
3 years ago my BIL who is the master Chef for the marriot company made, and I am not kidding here, a 22.5 lb turkey, and it was BONELESS! He De-boned it and cookied it whole...it was amazing, so moist. Not stuffed, just baked in the oven with olive oil, garlic, onion, rosemary, sage, pepper, salt and cayanne. MMMMMMMMM....I wish I would have watched him do it...I guess it is a trade secret.
 
thechefofnorthbend said:
3 years ago my BIL who is the master Chef for the marriot company made, and I am not kidding here, a 22.5 lb turkey, and it was BONELESS! He De-boned it and cookied it whole...it was amazing, so moist. Not stuffed, just baked in the oven with olive oil, garlic, onion, rosemary, sage, pepper, salt and cayanne. MMMMMMMMM....I wish I would have watched him do it...I guess it is a trade secret.
Click to expand...

When I was in culinary school, our chef did this in front of us. It was AMAZING to see it done. And he went about it so quickly and skillfully, we were all dumbstruck. Doubt that I will ever attain that level of skill, but i keep practicing on chickens!
 
Do you make the gravy with that burnt up stuff (I always hear you add chicken broth and whisk it)???

A few years ago I got a great recipe fpr gravy and I use it every year, it is a huge hit. i got it for the Woman's Day website...It is called Make-ahead turkey gravy. I usually make it a few weeks ahead and freeze it. No worries about the burnt stuff!!!Good luck!
 

Frequently Asked Questions

What ingredients do I need to make perfect turkey gravy?

To make perfect turkey gravy, you'll need the drippings from your roasted turkey, some all-purpose flour, chicken or turkey broth, salt, pepper, and optionally, herbs like thyme or sage for added flavor. You can also include a splash of white wine for depth.

How do I prevent my gravy from being lumpy?

To prevent lumps in your gravy, make sure to whisk the flour into the drippings or broth gradually. You can create a roux by cooking the flour with the fat from the drippings before adding the liquid. Additionally, using a fine-mesh strainer when pouring the gravy can help catch any lumps.

Can I make turkey gravy ahead of time?

Yes, you can make turkey gravy ahead of time. Prepare it as usual, then let it cool completely before storing it in an airtight container in the refrigerator for up to three days. When ready to serve, reheat it on the stove, adding a bit of broth to adjust the consistency if needed.

How can I enhance the flavor of my turkey gravy?

To enhance the flavor of your turkey gravy, consider adding sautéed onions or garlic to the drippings. You can also incorporate fresh herbs like rosemary or thyme, or a splash of soy sauce or Worcestershire sauce for umami. Tasting and adjusting the seasoning with salt and pepper is essential.

What should I do if my gravy is too thick?

If your gravy is too thick, you can easily thin it out by whisking in additional broth or water, a little at a time, until you reach the desired consistency. Make sure to heat the gravy gently while doing this to ensure it remains smooth and well-blended.

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