I made it the turkey came out of the oven and juices were used to make the gravy. Tasted delicious.
@sherylmailath919310 ай бұрын
This is wonderful only thing I did deferent was 1 small square of good milk chocolate it brought all the flavors out. Thanks
@darrellkaczynski753111 ай бұрын
Chef you always get that right video out just in time. Thank you
@allthingsbbq11 ай бұрын
Thanks for stopping by and watching!
@keithgerfen761111 ай бұрын
Was that a quart of stock or two? Have a big dinner, may need to double. Just can't tell what size that container was?
@josephpalmer290311 ай бұрын
I love your stock recipes. Watching this one got me thinking; with deer season approaching, have you ever made venison stock? And if so, how did you do it and what is it good for? Love the channel. Thanks dude
@return2basics2428 ай бұрын
Hmmm... what an interesting question 🤔 Never thought about it before
@davidpingitore656311 ай бұрын
What size stock pot should I use? I have a 17 lb turkey? I been using two pots but I should use one so I have a free burner
@IngridStPierre211 ай бұрын
LOVE YOUR GRAVY!!!
@thefilthypig11 ай бұрын
Where did you get that cool cast iron pan?
@AnthonyMazzarella-t3n11 ай бұрын
Can you do a video of how to cook a turkey breast on a gas grill rotisserie?
@davidhawkinson97978 күн бұрын
Try white pepper! Very good.
@danaolsongaming11 ай бұрын
I made a gravy last year where I boiled the giblets in a broth with just water and chicken bouillon, then took everything but the neck and blended it into a paste. Added it to the final gravy that was just the roux, drippings, and that stock and it came out great.
@pandoraeeris786011 ай бұрын
I wanna get on this gravy train. 😋
@allthingsbbq11 ай бұрын
🙌
@kelleycoon207011 ай бұрын
Definitely gonna try it🤤🤤🤤🤤🤤
11 ай бұрын
I'm Portuguese and please take my apologies for the noob question... Is butter really that much if a cooking ingredient in American food? We do use olive oil like crazy so I'm wondering is changing to butter in some dishes that will give it a different signature. Where American cuisine uses butter I would use olive oil for instance...
@acemerald10 ай бұрын
I would say Italian cooking is olive oil heavy, vs French focuses more on butter.
@Space-Fonzo-76 ай бұрын
For a recipe like this forsure use butter. You need it to build the roux in the very first step. There are plenty of other recipes that you can use olive oil instead just not for gravey.
@donaldpetersondc618611 ай бұрын
. Making grave always makes me worried. That was simple. Well done. T
@flatsfisherman43539 ай бұрын
Lope, you can make it day of from your drippings by using a fat separator
@igiveupfine11 ай бұрын
the one time i made killer, killer chicken gravy (same thing really), was when i used mostly chicken fat instead of butter. it was good you used SOME of the turkey fat, but the more butter you can leave out, and use only turkey fat, i think THAT is the thing that can take it all the way.
@mysoneffects11 ай бұрын
I like this style of video. On another recipe you could do a few YT Shorts going into detail about specific parts of recipes and link them back into the main longer-form video that goes more like you did here 👍
@allthingsbbq11 ай бұрын
Happy to hear it! We are getting into the habbit of creating YT shorts and linking them back. Stay tuned!
@LindsayBurton-Spurr-a-Tick11 ай бұрын
Just stumbled across you and have watched a few of your videos and you're great. About to watch more. You are just easy to watch and so not annoying... so I have 2 things i would like to see you make. Racks of Beef Ribs but Thai/Vietnamese way and also Pork stuffed Ribs with the standard Stuffing. Fall off the bone ribs. No BBQ sauce or sweet and sour BS. I hate all that jazz!
@allthingsbbq11 ай бұрын
Thanks for watching, we constantly check our comments for cooking ideas and have shared your comment with the team!
@user-zc9zt2vl5s9 ай бұрын
2/3 cup of flour? Are you sure that's what you used? It seems like a lot.
@debmccloskey166411 ай бұрын
Leave out the butter and use Gravy Master (mostly NE) for seasoning if you don't use a lot of seasoning on the bird. Do Not Use Kitchen Bouquet, blah. Only need a very small amount, judging by the color. Gravy Master is good for all types of meat, but is too dark for chicken.
@brandonwalmsley186311 ай бұрын
I’ve never been first on a Chef Tom recipe!
@duanegrantham26611 ай бұрын
Isn’t it cool 💫
@michaelbaumgardner253011 ай бұрын
And it's like wine,couple days later...OMG
@allthingsbbq11 ай бұрын
Yess! 🍷
@Olamadal80011 ай бұрын
Pls try Kerala sambar Pls pls pls
@xLopez210x11 ай бұрын
The problem is… i want gravy the day of i make the Turkey. You’re telling me i gotta make a Turkey before thanksgiving and a Turkey on thanksgiving for this liquid gold?
@IconTactical11 ай бұрын
No, you make the gravy right after you pull the turkey out. He clearly stated you don't have to use homemade stock to make this, just the dripping from the turkey you cooked and whatever stock you have.
@xLopez210x11 ай бұрын
But he said to upgrade your gravy game and it’s only going to get better the more work you put into it. Which equals to going above and beyond. So the only way i see this happening is to use homemade Turkey stock.
@wesleymargeson113411 ай бұрын
Buy stock and boil the turkey neck, heart, wingtips, and tail in it while the turkey Cooks. Add powdered gelatin dissolved in the cold stock first if you want extra body first.
@xLopez210x11 ай бұрын
@@wesleymargeson1134 solid! I like this idea, thank you
@TMac092511 ай бұрын
I save chicken scraps throughout the year to make a stock for thanksgiving, wing tips, backbones, necks, etc. roast those in smoker then simmer them with herbs, onions, celery, carrots for couple hours. Strain that off and reduce it to the thickness I like. Bam…homemade stock ready to go as soon as the turkey is ready.
@TomWagemaker11 ай бұрын
Don’t forget the giblets! I love turkey gravy with giblets 🤌🏼
@davidcole820010 ай бұрын
Thumbs down !!!!! You didn't specify how much stock or drippings.