Gravy Making and Turkey Carving Tips
Gravy Making Tips
- Remove turkey from the roasting pan.
- Pour drippings into gravy separator to separate and remove fat.
- Add 1 cup (or more as required) of liquid to pan. (I use water from steamed vegetables, but you can also use stock or plain water).
- Using a whisk, stir until any crusty browned bits are loosened from the pan.
- Pour the juice/drippings from your gravy separator back into the roasting pan.
- Place roasting pan over medium heat and bring to a slow boil.
- Meanwhile mix about a 1/4 cup of flour with a small amount of water or stock, and slowly pour into roasting pan (you may choose to pour flour mixture through a strainer), stirring constantly to avoid lumps, and scraping brown bits from bottom of pan.
- Reduce heat and simmer until thickened and smooth; about 2 minutes.
- Strain, if desired, and pour into gravy bowl.
Tips for Carving Your Turkey
- Let it sit! It’s important to let the turkey rest before you begin carving. Remove the bird from the oven, keep it covered, and let it set for 20-25 minutes. This allows the juices to soak back into the flesh and keeps the meat moist.
- Warm your serving platter before you begin to carve -- it will help keep your turkey warm after slicing.
- Place turkey breast side up on cutting surface. Steady the turkey with a carving fork, and using a sharp knife, press the thigh outward to find the hip joint, and then slice through the joint to remove the leg.
- Steady the drumstick with your carving fork and cut between the drumstick and thigh bone to separate. Repeat with other side of bird. (Whether you choose to remove the meat from the drumstick, or place the drumstick whole onto your serving platter is a personal preference.)
- Using carving fork, steady the thigh. Place thigh flat side down on cutting board, and with a knife, cut parallel to the bone and slice off the meat.
- Remove wings by slicing diagonally through the edge of the breast and towards the wing.
- Carve breasts by holding carving fork against breast bone. Starting parallel to the breast bone, slice diagonally through meat, lifting off each slice by holding between knife and carving fork. Repeat for both sides of turkey.