How to Make Turkey Gravy | Professional Chef. Proper Technique.

[@JacobBurton]

Thanks to everyone watching this video in NOVEMBER, 2019! I'm actively responding to questions and comments left in this thread. I also put together a Thanksgiving Day playlist with a bunch of other techniques and recipes for your Turkey Day Domination: kzbin.info/aero/PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK Also, don't forget to subscribe to my channel. I have new videos coming out every week, and later this week, I'll be releasing a video on a boneless turkey roulade, as well as my recipe for traditional stuffing. Hope everyone has a fantastic holiday season! Thanks for watching.

[@SaraTrice]

What would use in place of the butter/cream if you couldn't use it? (One of my guests is severely allergic to dairy.)

[@mlsummersett]

Wow, that's a lot of dishes to wash for that gravy. It must be worth it!

[@josephpaul7280]

I have made this gravy twice now in both times it turned out excellent. It's not super complicated but there are a few steps but I promise you it is worth it on top of mashed potatoes and of course your turkey.

[@suzygreen2612]

As an experienced poor person who's used paper towels to make coffee, I can tell you that unless you use unbleached paper towels, they're going to impart a bitter flavor. Maybe if you allow the oil to cool off for a while first it won't be that bad.

[@Tarantula604]

happy to see your videos back in my subscription feed jacob :)

[@JacobBurton]

+Tarantula604 Great to be back.

[@spiritcloud5883]

I love my family but not this much

[@tonicartistry1692]

Omg... you read my mind

[@topbanana188]

I've never made a roux like this before - will have to try it! Thanks

[@JacobBurton]

+topbanana188 Let me know how it turns out.

[@steinhoffski]

Hey Jacob, I always make my own gravy but never thought of using the animal fat in the roux, genius! Definitely giving it a go this time

[@JacobBurton]

+steinhoffski Yep, if you have it, why waste it right? It will just add a more turkey flavor to your gravy.

[@soymuymuy]

Have you / would it be possible to / use almond flour instead of conventional flour to make the gravy a bit more keto / diabetic friendly?

[@SJtoobsox]

This is next level.

[@JacobBurton]

Thanks! I agree! 😁

[@suzygreen2612]

Also, thanks for these great videos! I'm always happy to get fresh new tips. You helped me break up my turkey, the dark meat is in brine, the carcass has been roasted and is now simmering. Next step: gravy! Tomorrow will be so much easier. Thanks!

[@nathansaydyk5717]

Just found your stuff and I love it. I am making a turkey just like your videos described. I made the dark roux, not quite as dark as yours. The gravy is very floury and almost burnt tasting after I added it. It is reducing now but I am worried!

[@nathansaydyk5717]

Adding the cream and lemon helped, but, I don’t think I like the flavor of a dark roux...it had a slightly burnt flavor to it.

[@JacobBurton]

Try going medium heat and stirring constantly. A brown roux shouldn't taste burnt, but sometimes if there's not enough stirring going on, the particles along the edge of the pan will burn and give you're gravy that flavor.

[@matthewjaramillo743]

Can I make ahead of time, does it keep and reheat well?

[@warrenchristensen8836]

I have this questions as well!

[@vilniskrumins2438]

I like the idea of using the skimmed fat for the roux!

[@JacobBurton]

+Vilnis Krumins Yep, no need to waste that extra turkey flavor!

[@Whereyat504]

You mentioned in the video that the cream & roux ratios were located in the show notes. While I see the roux/stock ratios, I didn't see what the cream ratio should be. Would you mind providing? Thanks so much, love the videos!

[@JacobBurton]

Here's a direct link to the actual recipe page: stellaculinary.com/recipes/sauces-and-soups/sauces/three-modern-mother-sauces/turkey-gravy

[@kpdir2]

Wow, learned a lot in this video. But if I'm going to be adding the roux back into a boiling pot, what's the purpose of letting the roux cool down first? Can't I just add it while it's hot? or is there some food science behind letting the roux cool first? Thanks for great lesson.

[@JacobBurton]

Because the butter and flour can get much hotter than the temperature of the water (browning starts to occur at around 325F, whereas the water's boiling point is at 212F at sea level), when a hot roux hits liquid, it will cause the liquid to boil vigorously, which will then cause the fat to break away from the flour in the roux. This will lead to a lumpy gravy with fat pooling at the top. Allowing the roux to cool to at least below water's boiling point before adding it will keep this from happening. But since the closer you get to dinner time the more frantic everything becomes, I always make my roux hours if not a day or two in advance, so that way I know it's on hand and ready to go when I need it. Glad you enjoyed the video!

[@stevenrey56]

I want Thanksgiving at your house!

[@elizabethdenton5071]

Can this be made in advance and then just warmed the day of?

[@Mojo_3.14]

I feel like if your going to add heavy cream and lemon juice you might as well use sour cream to thicken.

[@suzygreen2612]

Wait, this video has been up for 4 years and you don't have a single down vote? Congratulations! No video has ever gone that long without a single troll!

[@moppettshow]

Why doesn't the lemon juice split the cream?

[@JacobBurton]

+moppettshow Because the cream is diluted by the gravy. If it was just heavy cream, it would most likely separate, especially if the lemon juice was added when the cream was at a simmer.

[@rogerrobie2451]

gawd dayum, that's a dark roux

[@rogerrobie2451]

legit

[@sarahcovell1169]

I never knew

[@WilliaMega88]

Jacob you are a gangster

[@baudecordier]

Never, ever heard of saving/reusing the protein/fat skim. Wow. Somebody better call Peterson...

[@coastie5508]

Every time you say “particulate matter” I feel somewhat uncomfortable.

[@JacobBurton]

Well ... what can I say? Particulates matter. 😬

[@coastie5508]

Jacob Burton great videos! Thank you, chef!

[@the1only467]

Your instructions are a little unclear when coming from your spatchcock video first. You don’t make it clear that you break down an entire Turkey to make a stock and then make a gravy. You make it seem like you just use the backbone…js. Might want to be a little more clear in your videos when giving instructions.

[@ra1der5]

Agree. I suggest you watch Jean Claud Pierre for making turkey gravy. Use the backbone, neck, and giblets from the turkey and buy a couple extra. I’ve using his method and make it ahead of time for years. EXCELLENT gravy!