How to Make Gravy From Turkey Drippings | Turkey Tech Tips

[@jamesroraback1058]

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

[@TheNarrowGate101]

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.

[@chefthom72]

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.

[@jamesroraback1058]

@@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.

[@jamesbaysinger9780]

This combined with my own experience made it turn out great, thank you sir

[@philiprea8340]

Been watching you since your days on TV in CT your the best thank you

[@joethebar1]

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

[@Macfierce1]

adding roux to the broth!! Brilliant. I love your logic for that. I'll never do it the other way again.

[@kendawson9764]

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.🦃👍

[@melbymelb23]

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!

[@tammywines9789]

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 !!

[@peachesjackofski8363]

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!

[@barbarad5414]

Don't feel bad, Peaches. I'm 69 years old and feel the same way.

[@jenniferfreund2133]

this was precisely the video i was looking for! it’s saved and i’ll be making this for thanksgiving 2019

[@JMichldirtbag]

Jennifer Freund me too 🎈

[@danielwood6743]

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.

[@iamsparticus21]

I used this last year. So glad I was able to Google it and find again. It was so simple and spectacular

[@rebojtube]

me too im doing it

[@patty7029]

Me three

[@mellowsunshine2724]

This should be a viral video every holiday season. THANK YOU for teaching us home cooks. I wish you would make KZbin a 2nd job. I know the kids need you but we need you too! The gravy was sooooo good.

[@danieldanielson2324]

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.

[@abdelpiedramartel9943]

Best gravy recipe 6 years making it this way

[@autodidact9122]

Making your roux with the turkey fat? Pure genius!!! I know how I’m making my gravy from now on.

[@DavidBrowningBYD]

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.

[@len9483]

@@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.

[@lubnakabir7574]

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 KZbin 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!!

[@benrod7253]

I watch this every year. Follow his directions and you will be a star!

[@WhatThePolitics]

Been using this recipe for 3-years now. Much love and gratitude from Canada

[@omaddad1525]

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!!

[@jamesroraback1058]

Thank you for the kind comment. I'm sure I'd remember you if I knew who you are.

[@anthonydrake4244]

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.

[@taniacole3466]

Your a great teacher. Simply explained. Easy to understand, relaxing tone of voice. Thank you

[@rossjanes3196]

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.

[@wilkerfamily1379]

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!

[@vallejopnw]

You may be the best teacher ever, Chef.

[@mr.crighton9491]

besy gravy how-to I've seen. Simple, available ingredients, straightforward process. He's a pro at work, a joy to watch.

[@anitahoward8506]

I come back to this video every year to remind me how to make turkey gravy!! It has become a tradition :)...

[@debkski6084]

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 😃

[@wknight5595]

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.

[@dylano7242]

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.

[@jawojnicki]

WOW! What a GREAT idea to add the roux to the liquid rather than the other way around. Can't wait to try this

[@carlosortega3630]

this was precisely the video i was looking for! it’s saved and i’ll be making this for thanksgiving 2019

[@winnysneece694]

Tried this. My gravy turned out EXCELLENT! Thank you.

[@michaeldean9338]

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.

[@jamesroraback1058]

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.

[@michaeldean9338]

@@jamesroraback1058 A worthy goal, indeed. And you're welcome. Looking forward to future videos. Cheers :)

[@dawnpalacios8312]

I have watch this video every single Thanksgiving for years. The best!

[@Daphoid]

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!

[@Trevlead]

I come back every Christmas and watch this. Thanks!

[@MSEAD123]

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.

[@DavidBrowningBYD]

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!

[@melissameyer8328]

Thank you for showing this, I’ve never seen the fat removed to make a roux, this makes so much sense. Happy Thanksgiving. 😊

[@myrandomtantrum]

I always come back to this video every thanksgiving

[@KyKane]

you can hate all you want. I followed his directions. Best gravy Ive ever tasted an i am in Kentucky!

[@anniewilliford7915]

Kane Prow, I make it this way every year. THE BEST!

[@sapphireblossom1982]

What has Kentucky got to do with gravy?

[@Ry_ooK]

Lisa Marie Whitty, kentucky knows poultry

[@sapphireblossom1982]

Claudia H Oh ok lol. I think that's just an American thing

[@waynelawson1235]

What does being from Kentucky have to do with it.

[@melaniecravens7240]

So glad I found this I am attempting homade gravy this year I will try this looks so good

[@stepawayful]

I'm making a full T-giving meal tomorrow for the first time and really didn't want to use a jar of gravy, so I'm going to give this a shot. You make it look SO easy; wish me luck!

[@fishroy1997]

How'd your meal turn out?

[@jspvisuals4019]

this video has saved me at many dinners. including cooking a full turkey for my inlaws i just met recently. thank you Chef Roraback

[@nancyr.2844]

Thank you for providing such a simple method. I just made this from our Thanksgiving turkey, it turned out beautifully and absolutely delicious!!

[@rhadar1]

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.

[@heeeersjohnny]

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!!

[@mavzcon8983]

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.

[@Miketheman926]

I was looking for a simple recipe thanks, going to try it.Very good presentation,You should have your own cooking show :)

[@jeanniezucker2858]

Great video

[@10Hammers]

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. 👍

[@rogerseip2351]

This is awesome! I must admit, when I first saw the title I totally thought it said "Make Gravy from Turkey Droppings". Very different

[@jbooker7099]

Best gravy I ever made! Been doing this for the last 5 years...Thank you!

[@dawnpalacios8312]

I follow your directions and the gravy and it is best. I watch the video several times on Thanksgiving. Thank you!

[@bo503]

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

[@lejlahasanbegovic1667]

Bo Allen

[@henderstoned]

I come back here every year this is my third

[@Michael-rx7ff]

Thank you, Chef Roraback! I watch your video every Thanksgiving before I make gravy. It’s incredible

[@advdan_1755]

A chef described the consistency of a good roux to be like the wet sand you walk on.

[@christopherking2999]

Good to see you Chef. Miss the Prince Tech days.

[@PanamaSticks]

BEST gravy education on youtube.

[@charlottebarnes6761]

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

[@razztazz1982]

Very generous of you to share with everyone. Thank you.

[@iamsparticus21]

Every year. Back again. Thanks!

[@mariannebecker5132]

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.

[@paulinaadkins3593]

You and me both.

[@f.a.6503]

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! :)

[@trudypope2113]

This was so well explained as you demonstrated. Thanks so much.

[@dowensrich]

You saved the day! Excellent gravy, instructions and video length.

[@allthingsfun7594]

I come back to this video every Thanksgiving! 😁 Thank you.

[@mikemark50]

This guy is amazing, one of the best gravy's ever

[@EmperorJ123]

Hiya, I don't know if you read these at all but literally this video just took my Christmas dinner from being ok without gravy to juicy supremacy. Thank you man love from Scotland. Hope you have a great season.

[@cleirecarvalho457]

Beautifully done,I will try this tonight! 🙏🏼

[@LarissaNicole1]

Thank you! This was the easiest gravy video I've seen. Don't even need to write it down, Will be making this Sunday!

[@IamFormaggio]

Very classic and simple. Im sure this tastes exactly like Turkey. I like to brown flour with butter and an onion slice. Then combine.

[@BigDarren]

Best demonstration of turkey gravy I've seen. I'm using this method from now on. Thank you

[@roylobato826]

Great video on Turkey day 😀

[@kcdini2196]

Probably the easiest gravy recipe I have seen. Thank you 😊

[@hectorarrivillaga5090]

thank you for blessing me with this reciepe! I have officially leveled up

[@cawscracklin]

I made this !!!!! and the results were phenomenal. Yum Yum Yummy....Good for my Tummy.

[@annghareeb5956]

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!

[@amc9105]

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

[@TXLoneStar_]

I like a little texture in my gravy, so I add some sautèd minced celery, onion, and parts of the turkey neck. Awesome addition to this recipe.

[@LadyDHV]

My granny always simmered the neck, heart, and gizzards then added those to the gravy. The best ever. I am going to give this to my husband and daughter. I am like you with celery & onion...you just can't go wrong!

[@suhadhaddad6258]

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 !!

[@geoffmarshall5432]

Thanks Lincoln Tech and Chef Jamie! This is a great video

[@randmayfield5695]

Well done. Just a few points: Roux Rules of Thumb- a roux is equal parts, by volume, of a fat to an equal amount of flour. One tablespoon of roux will thicken one cup of liquid to a medium gravy thickness. There should be no liquid in the fat portion of the roux. Liquid can cause lumps in the gravy. Ideally, use a wire whisk to make both the roux and then the gravy because it goes toward the adage: Use the right tool for the job. The grumbly "bits" in the roasting pan are classically referred to as the "fond". For a superior gravy, when making the roux, mix flour with corn starch in a 1:1 ratio and use this as you would using just flour. Try it and you will see the difference. Happy cooking!

[@mmctaggart3012]

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!

[@leslienieves2879]

I tried this today. Best gravy I've made ever.

[@manit77]

Leslie Nieves are you doing it this year?

[@MrViolero]

Thank you chef! I want to make the Xhristmas dinner this year and I think it's going to be a success, after watching this. Greetings from Brazil!

[@stevenkolden]

You helped me make an excellent gravy the first time I tried this! Thank you!

[@seasonings2taste115]

I sent this to a friend and I'm glad I did. I add my liquid to the hot roux. I'll try your method next time.

[@BH-BH]

Using the turkey fat rather than butter is a genius move.

[@tonym2513]

B H it works great with any meat. Especially beef.

[@galedelapaz5130]

rather than water my stepdad always used the potatoes water. His gravy was always perfect

[@jfkesq]

true, I never thought of that, but I like both!

[@sweetboo1022]

@@galedelapaz5130 Thanks for the tip. I'm boiling potatoes right now so that should work out great.

[@robinluich6626]

I've always used the the drippings

[@darrelldunman3627]

I've used this method for over a decade. Turns out perfectly. It's true it's all about balance and not rushing. Letting it reduce and cooking the flour so it isn't that dreaded raw taste. I used to boil my gravy really quick and it was always thick and lumpy. Once you learn a little lower temp and I always strain again before I put in my serving bowl. Julia child taught me that

[@itsjustrenee1320]

My gravy will now be really good this year. Thank you!

[@dancingmatildashoes]

Thank you Chef for making it so simple!

[@mariahc6888]

I always had a hard time making gravy. But after I watched your video, you had a lot of great tips. I'm going to do this for Thanksgiving. Thank you for sharing. ❤

[@howardjohnson2138]

I made it your way today and it is wonderful. I did add a diced chicken breast (boiled it to get the broth) and half a pound of fresh mushrooms. REALLY good. Thank you

[@shepuffstv9887]

This was a GREAT video. Im trying to find more of his videos actually.

[@ATFOURELEVEN]

Wow...you just made me look like a freakn’ hero!! Thanks 👨‍🍳 👩‍🍳 Chefs

[@stileshumphrey4195]

We love, love turkey gravy. We also boil the turkey neck in a medium size pot with half a fresh onion, some celery leaves and salt and pepper, This gives us an additional 3-4 cups of additional liquid for more gravy. We add this to the turkey drippings.

[@NYSESTRA]

Great skimming technique, really terrific gravy making tips thanks a million!

[@billtobler7218]

Great video. That is how I have been doing if for years. but you always learn something from the pros. Thanks

[@sparkyjones560]

Loved the roux mixing technique. Absolutely right you can add more but a bit harder if you put too much because it will thicken with time.

[@markusschmidtgall8698]

Big thanks to the Chef for the great explanation and recipe. This was my first gravy and it came out great.

[@jxtdenco1]

I have an issue with making as much flavorful (I'm referring to intensity) gravy as I possibly can with the amount of stock and drippings I have and I LOVE your method of adding roux to stock (stock and drippings). I'm going to try it this year. Thank you for the lesson!!!

[@zitabanasinski-yourguidingLumi]

Thank you 🙏 I made the best turkey gravy in my life thanks to your technic!

[@DougZbikowski]

I cook a normal turkey every year and debone a turkey the day before. I’ll roast the carcass, then spend all day simmering it to make stock. Best gravy ever!

[@bigme75201]

Super simple, I like the add the roux to the stock, I generally go the other way around but see how this is much better. T minus 2 days, my mouth is watering!

[@WilsonEricThomas]

Excellent presentation and explanation. Thank you very much.