Basic Turkey Gravy | Thanksgiving Recipes |Martha Stewart

[@Esellajessica]

I think it's commendable that she didn't feel intimidated by Martha and felt confident enough in herself to not just say YES to everything that Martha suggested. She treated Martha just like she would anyone else. I like that👍🏻

[@JUSTIN-ry4dn]

INTIMIDATION?🤣SHE IS LOST. 🤢SEE CHEF JEAN PIER WHAT A DIFFERENCE, HER GRAVY IS GOING TO TASTE TERRIBLE. NO AROMA, NO TASTE, all Plastic ,Now I CAN TELL HER MOM gravy 🙄🙄👎🏻

[@Roger-sb2bv]

Nice

[@fayegeorgeo9807]

I think it's commendable she could deal with Miss Know it All without losing it.

[@msgraytisfaction]

She certainly held her own.

[@elephantgrass631]

Martha was acting like a C U Next Tuesday. She couldn't keep her convict mouth shut and just let that girl take the lead for one second.

[@maureenschmidt2359]

We had a Thanksgiving dinner for 22, and I used this video as a guide. It was so helpful! My gravy turned out great.

[@Kafuinga]

Martha is shading this lady SO MACH!!!

[@AyeKhid2Mexican]

Sopa de Caracol fr tho I thought i was the only one that saw 😂

[@onemorething100]

Maybe they diked it out""'. HHMMMM

[@aracelyblanco9631]

She is not letting her do her thing

[@sokihagiwara9655]

this power struggle is hard to watch

[@Kafuinga]

+Soki Hagiwara It's destroying me inside.

[@kathykiely1438]

+Soki Hagiwara Ha Ha !!!I so agree. I also thought maybe the sherry had been opened.

[@Toddzilla11]

i was thinking the same thing to myself as I was watching it, so when I read your comment I laughed out loud so hard

[@m.e.d.7997]

Agree...

[@SorrentoShore]

power struggle..?! Ha. NOT. Obviously all you snarky commentors don't cook; have never stepped foot in a professional kitchen, or are just young and lack any culinary skills. They are quickly discussing different methods as they cook. They have 7 minutes to get it all in. I was on a morning show and cooked for 3 min, and had the finished dish at the end...there is a pace and timing to it.

[@RealityandCommonSense]

I give this woman credit for even dealing with Martha. Martha is good and very knowledgable. Martha does know her stuff but she cant comprehend anyone else could. Her ego is over the top. She needs to humble herself.

[@alextogo8367]

Wow. They made something and made it seem so complex. Congratulations.

[@ckrtom2]

I agree!

[@veolahardy5296]

OK

[@willyb933]

Martha Stewart can turn scrambled eggs into a 4 hour process...and result in ...scrambled eggs.

[@rudyando]

Martha Stewart - the HRC of home living.

[@mininovaband]

This first thing we do is insult everyone else's mothers' gravy first ...

[@artemisiagentileschi2400]

I thought that was rude too.

[@mondavou9408]

How would you feel if they complimented everyone's gravy? Neither are correct. If it doesn't apply to you - throw it out and move along.

[@lacarlousjackson8]

She pour that wine in that pot the other lady said that’s perfect but she kept pouring..😂😂😂. I love me some Martha she is legend of all ❤️

[@organic4change]

I use this every holiday thank you Martha. ❤

[@sherrymorrow2517]

Thankfully, my mother also had outstanding gravy making skills and passed them down to me. I call my gravy liquid gold.

[@lauraguevara1351]

bh 0

[@Rollwithit699]

Made this exact recipe for Thanksgiving, had to add two separate helpings of tempered flour to make it relatively thick. Will definitely modify in future or choose another recipe altogether. Very unusual for me not to love a Martha recipe.

[@dianaparks5415]

Did you strain it after it had thickened? How did that go?

[@sweetcakes1509]

Delicious! I made this last thanksgiving and it was a hit! Thanks Ladies

[@JUSTIN-ry4dn]

Have you seen Chef Jean Pier’s Turkey GRAVY recipe ? Bcs what you cooked was a ugly GLUE🤢🤔🙄

[@georgesingleton3425]

The longer that you cook the roux, the more you get the flour taste out of the mixture. Also saute the mirepoix ( carrots, onions and celery) to extract the flavors from the vegies. You can, but don't dump them in stock.

[@normlor]

NOW THIS IS REAL TURKEY GRAVY, THERE IS A CHEF JEAN PIERRE WHO SAYS ALL THE DRIPPINGS ARE FAT AND HE ACTUALLY THROWS ALL THOSE TURKEY JUICES INTO THE TRASH. YOUR RECIPE IS PERFECT!!!

[@Elizabeth-rp1pi]

I ALWAYS use stock….to make stock! My gravy is phenomenal!

[@williamking8033]

You're absolutely correct when you say that fat separators rock!

[@computerholdsmehostage4591]

I felt tense watching this video on gravy because of their chemistry lol

[@bateauboy1]

Great learning video brought to us by Martha Stewart. I have had some business dealings with Martha Stewart. Trust me, she is very to the point and manages her interactions with a "trust but verify" diligence. In the end, if you know your stuff, she's your best ally.

[@jerkifer924]

Insider trading? Makes sense.

[@JUSTIN-ry4dn]

After you See Chef Jean Pier ❤ you will see Martha ‘s guest is a DISASTER 🤢🙄

[@bjaquez6]

Love the roasting pan.

[@SorrentoShore]

looks fantastic!,...Yum! my gravy is going to be the star this year! + cognac

[@williamtravis9283]

Happy Thanksgiving, Martha! You're the GOAT.

[@LakePenelope]

Love Martha...she is so gracious.

[@agrendae]

And criminal

[@kathykrueger5380]

I will be sure to watch this again at Thanksgiving.

[@khaledelsayed7009]

This is the best Gravy making instructions. Have been doing it like Béchamel for years I guess. Thank you.

[@TheMrpiggyboy]

a wonderful gravy recipe. thank you.

[@kezashworth2290]

charles vereschagin

[@denaredford6701]

She should have spoke to the audience ,not at Martha . Martha’s is the show ,she knows how to cook . Martha is a wonderful person . I watch Martha ,I don’t even know this girl name .

[@sidviscus]

I've even seen some people stop the gravy process while it's still a juice with vegetables in it, and they add a thickener to the juice to make it a thin sauce and use that to pour over the turkey. So this recipe can be stopped at whichever point you want, it's delicious either way.

[@darualid]

what is everyone complaining about. i thought that was a great video and they were having fun.

[@glorialautzenhiser5140]

That’s what they do on these comments just complain 😳

[@aimeewaite925]

I made it this year and loved it! What was the measurements of water & stock that were used for the homemade stock? I would love to know 🦃🤎

[@maranatha1281]

Martha been dippin' in Snoop Dog's stash. Martha Mama be flyin' high ....

[@rbmcobra]

If you use the slurry, you need to simmer the gravy for a while to get rid of the raw flour taste!

[@barbararichmond499]

Yum. I’m going to make mine with cornstarch, because I can’t eat wheat. I hope it turns out.

[@tigeress699]

My daddy makes the best turkey gravy! I don't even like turkey, and I love his gravy!

[@stevenmorris2293]

Moving on to the next “easy gravy video”

[@jusssayin480]

My mother made delicious gravy.

[@angiebefresh]

So much shade

[@08quebee]

Wine is the secret to such good gravy.

[@ritadaniels3175]

ANYONE who agrees to TIME WITH MARTHA” no matter if it’s HER TV PROGRAM OR JUST CASUALLY VISITING OR TIME “At Camp” as SHE NOW CALLS IT🤓…. MARTHA has HER WAYS & she feels SHE HAS HER WAY & Her Way is ALWAYS BETTER🤣😢

[@mr65plexi]

Sarah Mastracco too many SSSSSSSSSS:s in your speach but you know a hell of a lot more than Martha when it comes to cooking, Nice Job!!!!

[@annek1226]

Every year I made my gravy in a 6 quart pot. Any less there would have been a family uprising! Lol! We had giblet gravy.

[@fp5495]

Love when Martha's Jersey-girl comes out.

[@robertbenedict4651]

I would vote for Martha Stewart if she ran for President.

[@jessehoganjessehogan]

@1:20 Guest asks for help... Martha throws in 1 bay leaf in 💀💀

[@dee4844mz]

Where is the written recipe for this? The link brings you to the KZbin page.

[@swest9159]

Martha Stewart is aweful!!

[@Fewice]

Yung Gravy x Martha Stewart

[@michaelheyne1164]

I will use chicken stock rather than making it myself...love adding wine...can't have to much wine!

[@426superbee4]

I don't care if its lumpy or not. Longs as it not flour lumps! It can be meat, veg, or mushroom in it~ is JUST FINE WITH ME > It only take 10 min to cook gravy, the longest part is making the roux for gravy. That depends on a lot of things ~ I give you ladies a A+ WTG Reason the making of a Roux from meats and veg to add to the gravy That the fastest way and most flavorful ways to make GRAVY 👍

[@ptinio2]

Martha Stewart: yes I ABSOLUTELY mind, smile for the camera

[@doloresryan3731]

Just take your cooked turkey out of the pan and add water, or stock to your pan, whisk in Wondra flour until the gravy is the right consistancy. Add a little Kitchen Bouquet if too light. Taste and add other seasonings if needed and strain. Don't make a Federal case out of it.

[@karenmax5999]

Oh my that looks yummy!

[@shanecook1662]

it dose

[@sandreawhite7534]

Delicious

[@kitty62862]

My first homemade gravy, I made a mistake with the roux. Maybe too much flour. I didn't know what it was supposed to look like. It was a paste. I added everything else, thinking it would loosen up. I added a little browning sauce to try and thin it out. Then there was too much of that. What was supposed to be turkey gravy looked more like turkey flavored fudge frosting! Never tried it again 😂

[@xchadx123112]

The general rule is one ounce each of fat and flour per cup of liquid

[@SorrentoShore]

just add cream or more stock

[@williambagley5415]

Go back and try it again 😎

[@sameerahbey2337]

This Roux was delicious!

[@maryobrien9400]

How do you make gravy ahead of time when you cook turkey day of thanksgiving and don’t have drippings ?

[@xKaoKaox]

She's contradicting everything this lady says lol.

[@bernicetaylor5125]

Jennifer Vu ijm

[@bernicetaylor5125]

Jennifer Vu pp

[@NenaForeverAlone]

Not my Moms!🤣 Love you Martha!

[@cindyfrench3451]

My mom made great gravy,too!

[@christopher3386]

Actually, no problem adding flour to a hot liquid, as long as there's an equal amount of fat to flour (or more fat than flour). Gravy clumps when there's too much flour and not enough fat.

[@silencedogood9747]

You're correct

[@josmacch]

Martha is annoyed. Love it

[@MrJbonfilio]

GREAT GRAVEY

[@roryflahertymusic]

Martha's been dipping into that wine.

[@WhereWeWild]

Nope too complicated for a gravy. 😂Just strain your drippings and mix em into the butter and flour. 😉

[@_wormlet]

What do you do with your seperated fat from the turkey

[@Maquillage79]

@@_wormlet , the fat is great to use to make the roux instead of butter .

[@meeksluv]

Yup

[@roshromcharlottenc9265]

This is a great recipe Adding seasonings is good also

[@jaraunknown2721]

Hey here’s an idea. Mix fats - use some/all of the turkey fat (& butter) to make the rue!

[@khyleruy3401]

I think Martha's hilarious😂😂😂 everyone like to do things differently not everyone has to be the same! It's normal.

[@carlweiss9325]

How do you make it ahead of time if you need the drippings from the turkey?

[@uhhyeah0ok]

Because they used butter instead of the turkey fat.

[@joshhudgin]

While the turkey is resting you use the pan it was cooked in.

[@TheScouser1234]

SURE A DEAD Turkey needs a rest... yesterday just saw 2 LIVE BEAUTIFUL Turkeys with gorgeous feathers and i they were Running towards the gardener who feeds them so they HAVE A BRAIN UGH..I will not be eating turkey next year or ever now they are PETS jeez I live on a Hobby farm in COsta Rica and never saw a live one until then Grrrrrrrr this semi vegetarian is going to say we DON'T need to EAT Them... Next goes the chicken maybe? sorry folks just had to say..:(

[@xchadx123112]

+Deborah Kane You rest the turkey after roasting so the juices can redistribute into the flesh

[@charlesbvc]

I missed where they did anything with the stock?

[@tiny5500]

Oh I believe in the giant grave boat!!!!!the best!!!!

[@mimoochodom2684]

yum

[@Mslee25beauty]

Look so good can't wait too Thanksgiving

[@MyMW3Channel]

The wine is key.

[@jazziewazie]

TURKEY GRAVY AWESOME

[@ckrtom2]

I'd be "afraid" to make turkey gravy if I had to follow the daunting process depicted here. Forget making that "turkey stock" with the veggies and giblets (just roast the giblets with the turkey -- they then can be added to gravy for "giblet gravy" if desired). And forget the wine...Drippings, water, flour (or cornstarch) and a little salt/pepper works perfectly fine...

[@BlueTulipe]

wow... now I want to eat turkey... looks delicious !

[@The_JL_Podcast]

this power struggle is hard to watch (Martha is ALWAYS the head cheese)

[@cjheaford]

Need advice: If I want more fat for my roux than the turkey provides, can I use Butter, Lard, or Oil? If so which is best? Family goes through gravy fast and there is never enough. Can I use one of these fats and chicken stock from a box to make gravy?

[@doloresryan3731]

Butter, or oil is fine to add. Then add more chicken stock. Stock from a box is okay.

[@lacarlousjackson8]

I love Martha She’s Very Shady and Keeps it real!!!! At the same time. Legend!! The other lady trying to keep her look together lmaoooooo 😂

[@Carla486674]

How much flour do you put in the stick of butter to make the roux.

[@JM-hv9jq]

I know she never explains how much flour to use... Did you find the answer to your question?

[@tbraxton2985]

She said equal parts four and butter. She used a stick of butter so 8 tablespoons. 8 tablespoons =1/2 cup.

[@seannewhouse1943]

You can just cook everything right in that same roasting pan also I like to get the gizzards and whatever well done and but all that flavor really comes out into the gravy, then put everything on a slow & low simmer roast for the gravy yes if you cook the veggies in with the turkey there's enough liquids in there already along with the liquid from the turkey and then all those juices emulsify in the gravy instead of separating I should have said the vegetables on the side of the turkey then you can add more liquid later that's a good tip there to us adding the roux after so it doesn't Clump up

[@nothingtoseehere-y8m]

that looked like a lot of steps but that gravy looked amazing

[@TheSteelminnow]

When you boil meat in water you are making a broth, not a stock. Stock is made from bones.

[@suggarachel]

there is bone in the turkey neck :)

[@alextogo8367]

suggarachel wow one little piece.

[@joshhudgin]

Alex To go , still a bone none the less.

[@xchadx123112]

Technically speaking, that's true, but many people use the terms 'stock' and 'broth' interchangeably

[@sherrymorrow2517]

Necks have bones

[@jerrilynernsting903]

Love your recipes need to put in your ms magazine. For cooks this holiday

[@JUSTIN-ry4dn]

SO, you like her Glue? See Chef Jean Pier and 😂 until you pass out. HOW SHAMEFUL 🙄😳🤢

[@AnaAlvarez-fu6yp]

I can sense Marth Stewart feeling a sort of way...

[@rachelperrella-murphy4135]

Can I cook the stock with all the ingredients 1 or even 2 day’s before?

[@doloresryan3731]

Of course you can prepare the stock 2 days before and refrigerate. You can prepare stock many days ahead and freeze it.

[@TheSienna29]

That lady wrote and tested a large portion of the recipes on Martha's show and the content in her cookbooks.

[@chergannalexander5129]

What is the name of that cup that Martha was holding That divides the gravy

[@josephdodson3323]

Just a fat divider... it wasn’t gravy she had.

[@rfrances2144]

My sister just gave me that separator “tool”!

[@pkcenters7309]

From where? What's it called?

[@theflyinhawaiiantravels354]

Martha, please be quiet and dont interrupt her!!! U have her on as a guest and then take over her role!!! Why have her on then?!

[@a.barnard3205]

Yeah Martha STFU you old jail-bird QUEEN!!!!!

[@evvignes]

The problem is that lady is an idiot.

[@lauracoutcher6028]

@@evvignes she might have felt uncomfortable and not been at her best

[@parislady1925]

I would never add chicken stock to my turkey gravy. Surprised Martha let that air.

[@netterz3411]

I was thinking the same thing like what is the point of making your own stock if your just gonna put in chicken stock?

[@Rollwithit699]

The roux is made with a stick of butter, but how much flour? I looked elsewhere on KZbin and some said 50/50, others said more flour. I'm making it and 50/50 is definitely too oily. Had to add more flour.

[@altrock17]

It's 50/50 by weight, not by volume.

[@kunjidee]

I would use use 2 heaping tablespoons

[@BB-cs1je]

Holy cow! Talk about confusing! This makes me want to open a jar of Heinz gravy. I guess Martha isn’t used to it not being all about HER!

[@jfkesq]

"A Tale of Two Gravies."

[@donnadodd2822]

Shame on you Martha, she was a guest and very knowledgeable.

[@Palmstar125]

I used the stock to stock up the stock

[@jerrilynernsting903]

My grandma made turkey gravy when w a turkey roux i need to get a fat separator im a grandma of 8 we re planning a big family get together.. I use the way my grandma did it a my dad w beef or turkey so good..

[@lchamale]

For a guy making first time, doesn't seem too basic. But will try some of the "techniques" :)

[@DaughterOfTheEve]

Use a "slurry," not a roux- I never understood why people add a stick of butter when you have plenty to work with already from the drippings themselves. 3 tbs of flour to one cup of cold chicken stock, shake vigorously, pour slowly into strained and skimmed drippings, while whisking constantly for about five minutes. Add salt and peer to taste, add more stock to thin if needed.. done!

[@LifeIsPrecious555]

@@DaughterOfTheEve why not use the turkey oil from the turkey itself? you can add flour to it and just wait. Plus it should have been a thickener.

[@blueplasma5589]

What they don't explain verbally is, the juices and fat varies considerably from plump, fat big birds to lean ones that doesn't leave you with much drippings/fat to work with and how much gravy you want to make so adding the measured amount of butter (roux) or slurry (great for patching sheetrock) will consistently give you your needed correct ratio of thickening ingredients. Am I right?? Sarah doesn't use all the roux.

[@aangeline23]

how much water and stock should i use?

[@maryrose4712]

I followed the link to search for the recipe but I couldn't find it. So frustrating!!! Maybe you will have better luck.

[@uhhyeah0ok]

I use 1Tbsp fat, 1-1/2Tbsp flour, and 1 cup of broth.

[@nadinemartranchard8625]

thumb down... this TV chef has nothing to teach us - Martha is it!

[@wayfarinstranger2444]

Why remove the fat only to add it in again with a roux made with butter? I would use the fat from the broth to make the roux as it would add even more flavor.

[@sidmehere2964]

Karin Dunham I dump both at the same time lol