well hello there friends fantastic video today i just finished making this amazing turkey gravy you can serve it with chicken you can deal with anything it's amazing stay tuned i'm going to show you exactly how to make it remember thumbs up if you liked the video don't forget to subscribe to the channel and ring the bell so you get notifications stay tuned i'm going to show you how to make this beautiful gravy hi there friends fantastic show today i am going to show you how to make a traditional gravy well a kind of a tradition
in my house anyway instead of using the dripping of the turkey i don't like him i start from scratch so last year we made a beautiful gravy you can find it on youtube where we used uh a beef stock uh and a port wine so it was more of a dark gravy which i've been serving in my restaurant and my cooking school for years but this year i decided to make a a more of a traditional color if you will gravy or we're going to use white wine and we're going to use chicken stock instead
of using a beef stock so real simple friends i went to the store and uh and i got a turkey because i'm gonna do another show that i'm doing this year is i'm doing a turkey breast stuffed turkey breast so i bought the whole turkey and i i deboned the whole thing but for you guys at home you want to make a gravy from scratch you're going to get yourself a turkey inside the turkey you get what one neck you don't want to get two neck you only get one what are you gonna do with
one neck you can't make much of a gravy with one neck so you know what i do i go to the grocery store and i buy turkey neck they think i eat them you can eat them my mom used to eat them with mashed potato and gravy delicious i don't like it and don't give it to the dog the dog cannot eat those little bones no good for them okay now because i said that in the first video and we were like oh no no we're going to kill all our dogs don't do that so
buy extra turkey next you can get them tell you and you can make this gravy way in advance for thanksgiving you can make at least a few days before three four five days keep it in the freezer you can freeze it for for next year so um what i'm gonna do is uh i'm gonna turn everything on my friends and um what we're gonna do uh we're gonna caramelize some onion and shallots and we're gonna come and i and i do it with clarified butter so i don't need to worry about burning you see now
um if you don't have clarified butter be careful the batter is gonna burn friends okay so you can use clarified butter you can use a good uh oil i like avocado oil it doesn't burn uh it's got a high smoke point but use whatever you want you use vegetables to eat whatever oil you want what we want to do is we want to get some maya reaction some carmelization and so what i'm gonna probably do i'm gonna start doing it and then we're gonna i'm gonna do it off camera otherwise it'll take a good this
is to caramelize all this it's gonna take a good 15 20 minutes 25 minutes maybe and uh and so i just want to get it going let me introduce real quick the ingredient my friends so we got turkey necks i bought some i got the turkey wings also but you can buy turkey wings and i got the gizza the the the heart and the liver in here of the 33 in a bag over there it doesn't look so good but it tastes good okay so we're going to put it all in the gravy yeah and
i got the extra turkey neck and i got a wing right there right and then i got i got celery onion and and and carrots shallots i got to chop chop i buy those big uh shallots from canada they're beautiful and i got some garlic and i got some sage rosemary and thyme and today i got white wine because i'm making a more of a light color gravy and flour all right we're going to show you how to do all this really simple my friends you know everything i do is very simple i don't do
things i try it anyway to make it way simple instead of using the dripping of the turkey i don't like it i don't don't think that that's very good so what we're gonna do we're gonna get all this in a pot we're gonna get a carmelization a good carbonization remember the onion is always first you know i i know i'm repeating myself with you guys but remember uh every uh months we get 30 to 40 000 new subscribers to our channel we're doing amazing and those people have never been here before so i gotta explain
to them otherwise they're not going to know they're not going to know and they're going to put the onion with everything else like everybody does on the internet everybody got a disease okay they put all the things together they don't caramelize the onion if you don't caramelize the onion they're not sweet okay i'm not saying anymore for all my regular gonna say okay enough already here you go all right onion right here actually you know what we've got sautee onion here and and the shallots and then we're gonna do the other way around you know
what i i meant to do this i'm telling you folks that's a good thing i'm not drinking a lot more clarified butter in here i meant to do the onion in here i meant to do the earlier in here i'm starting i'm already screwing it up for all new new people don't worry we still come up with some great food okay so relax don't change channel right away okay so here's what we're gonna do friends well let's wait for this butter to be hot and uh i'm so glad i got my gusto back all right
we're gonna caramelize the onion and then by the way you know these friends i cut everything chopped big because this is gonna cook for a few hours okay we're gonna cook it for a few hours so we don't need to cut at least small pieces of onion if you've got small piece of onion you know what happened you you get nothing you it they they disintegrated we want some combination we don't need to chop it up fine that's all i'm saying the onion first and then we're gonna put the shallots in the meantime this pen
is hot we're gonna take a turkey next you see and i'm probably gonna have to do it in two pieces in two pieces to to uh to shut because you see there's a lot and now you could also take everything put it in a roasting pan and put it in the oven you could do that too that's easy for you to take a big roasting pan put everything in there in camera i promise you folks if you make this gravy you're never going to make it again with a dripping of turkey here so here's what
we're going to do friends not to make the video too long i'm going to continue caramelizing all that when everything is nice and caramelized we're going to come back we're going to put it all together i'm going to show you how i do this how i do my flour and uh and then we'll we'll cook the gravy and we'll show you the whole thing so i'm going to continue to do that on my own now so i don't make the video too long and i'll be right back all right friends we're back so you notice
i got all the um the the the wings and the neck and the and then the giblet and the uh the heart and and all that are nice and caramelized i got my onion in there and and what i did when i um i added um shallots but i waited i waited for the uh i waited for the uh the onion to be really caramelized and then i added the shallots you don't put them at the same time okay so now a lot of people like to put the flour now and uh make kind of
like a roux nothing wrong with that you can certainly do that uh but i'm gonna show you a trick if you watch my channel you know how to do it so you can certainly put your your roon out your flour now and make a roux and saute the cook the flour a little bit and uh and that's and it's a good way to do it there's nothing wrong with that so i'll show you a real quick okay for those of you that do it or or not sure what i'm talking about you go like this
and you put your flour and then you have the butter in it then you put in so you make like a roux okay so you can do that and let the flour cook for a little while okay nothing wrong with that nothing wrong with that but i'm going to show you an easier technique because what happened let me tell you what i find i find then you see like if you really look in the bottom of my pot frogs you see the flower right here the flower is sticking you know and after uh two three
hours you cook this you're gonna have some burnt bottom so the way i do it you don't have to worry about it put the garlic in there saute the garlic a little bit and then we're gonna deglaze with white wine you don't want white wine don't worry don't put it in you don't have to put it in you know white if you don't drink wine then then don't roll it you don't put it in that's all there is to it uh you don't have to replace it we're going to put stock we're going to put
stock so you don't have to replace wine um with another liquid besides stock so now you see we got a we got kind of like a glue going on over there all right i'll put a little more no more wine in there measure carefully the wine okay you don't measure look i don't measure nothing but it's okay because you know you're looking at the gold it looks like there's enough wine in there and drink a little bit too and uh so you have it right there going on you see right there we're starting to have
now we're going to add all the rest of the stuff that we have see anybody almost talks to then i can relax and not having to worry about my my paste or this little chicken stock all right you can make your own or of course you can buy a store-bought stock and uh so we mix it up and we're gonna have celery and we see everything is roughly chopped my friends everything is roughly chopped carrots all right we got the onion already nice caramelized right now the herbs you can chop them if you want the
herbs or you can just do this you see don't worry no really put the stem and put it all in there everything is going to be strained anyway so we don't need to worry about nothing see that's why i didn't even chop the garlic put it all in there like that you want to put some fine one but i love a lot of herbs in my gravy all right and i love sage so i'm putting extra sage in there right so now we're gonna let the wine cook just a little bit and then my friends
this smells good already it smells like thanksgiving thanksgiving is my favorite holiday of the year period i am thankful to be able to celebrate thanksgiving i love it i am i love it i i i tell you every year every year in my school and in my restaurant was a big celebration in a cooking school we started doing two days three days and then we would do two weeks of thanksgiving cooking two weeks every day different menus wonderful here we go my friends look at this put all this in there like this all right goodies
all that goodies right here delicious we're gonna put enough stock to cover the whole thing now like i said i'm using my chicken stock so my chicken stock doesn't have any salt that means that i'm gonna have to put some salt in there my friends if you're buying a store-bought chicken stock be careful some of them have two three four hundred milligrams sodium per cup so be careful it's got a lot of salt in there okay but if you're making it yourself you're not going to put any salt you never put salt or pepper in
stock never salt and pepper in stock remember you don't serve you don't use stock you don't drink stock it's not a chicken soup chicken soup you put salt and pepper but stick in stock or any stock beef stock for that matter you don't put salt and pepper because you want to keep it for whatever recipe you're making so you can put your salt and pepper in there let me tell you my friends this right there it's going to be an amazing gravy but now we have to put the flour now let me put a little
more you make fill up the pot cover everything and fill up the pot you got extra you save it for christmas you got x y give it to the neighbor come on the neighbors they don't their neighbors are going to be very happy my neighbors love me so i'm telling you so here what we're going to do now we're going to put the flower friends put the flower when do you put the flower now you watch if you watched my show before but like i said we got 30 to 40 000 new subscribers every month
and they probably haven't seen me doing the flower thing so we're going to scare them here we go we're going to put some flour in there folks no you don't put it in there i show you a trick my friends for those of you that have never seen the channel if you've seen it before you know what i'm doing right so oh so let me forgot the soap don't forget the salt and pepper mama one day i'm gonna forget my head so there we go salt and pepper you can we're gonna always adjust it later
you know we will adjust it later for sure yeah for sure so now i put a hot stock so then it's quicker now what we're going to do friends we'll put a strainer in there you see and then we're going to put a flour in there right and then we're going to take a whisk in there and we're going to put it in there and you see look flowers in there now no lumps no nothing you'll never have lumps my friends never never have lumps and what happened is you got to do that now no
friends you gotta thicken your gravy no uh because the flour needs to cook if flour doesn't cook it tastes like glue you don't want your gravy to taste like glue do you i don't want my gravy it that's like glue you see it's all in there now you don't know it yet but i promise you so here's how we're gonna do that everything's hot let me just lower the heat a little bit all right so far it's looking good friends let's check it out let's check it out let's see what we got okay let me
make sure i get rid of all that flour in there let's see what we got let's see what we got so what happened is the flower takes a little while my friend is thinking right so we're not going to do anything quite yet we're going to wait now you should check out the other gravy video i made also the uh the darker gravy the more tomatoey gravy uh where i use the beef stock and the pork wine it's more like a it looks more like a dark sauce it's also fabulous and and i took longer
to do it so i learned to make little shorter videos so look friends this we're going to let it cook we'll let it cook for three four hours slowly and then then you got stuff all over your stove and you're losing it all and you're burning the bottom all you need to do is every so often walk around the kitchen check at the bottom go with your spoon fill the bottom now don't go in there feel the bottom no really feel the bottom make sure nothing's stuck in the bottom especially if you put the flour
and the roux in the bottom you better check that bottom and then when we finish i'm going to show you how beautiful that is we're going to finish we're going to get the right texture all right friends so we'll be back in about three four hours however long it's gonna take to cook this thing it smells amazing already so stay tuned we're gonna show you how to finish it how to drain everything how to make a beautiful gravy all right we'll be right back when it's finished cooking all right friends four or five hours went
through take your time you wanna you only have two and a half three hours then then that's what it is but give it some time longer you let it cook more flavor you're gonna get all right now we don't care if the meat is overcooked friends because we're not gonna eat it well i mean some people are gonna eat it because let me tell you there ain't nothing wrong with it so you can see the meat is falling about here my friends you see right there so i'm gonna not worry too much about saving any
of the jews because uh when the cameras are off i'm certainly going to do it i want to show you the rough things to do it right so so then the the the principle of it you're going to say it's taking a lot of the juice out i am but don't worry it's not going to go to waste i just wanted to show you the principle actually you know what i should have done i should have taken something that a big hole i still get it a lot but it's okay i'm going to use all
this so i just wanted to show you the principle and so then you have it that's the idea remove everything right we want to remove the big stuff first and then we're going to strain it remember we got all the herbs in there we got the whole garlic in there now there's nothing wrong if you want to leave it in there but i just think it's more elegant if we have a beautiful smooth uh gravy okay but do it however you want to do it it's your gravy you know what you could do so you
can take all this and put it in a colander in your sink and with a big bowl underneath and catch everything because if you try to put this through a fine strainer it's too much stuff to go through the fine strainer you see your friends if you try to put all this in a fine strainer uh you're gonna have too much stuff it's gonna str straight uh plug sit oh look look at the meat right there you see right there well you can't see it but it's in there right there yeah this it'll be amazing
food right there friend you put it through the colander give it 20 minutes and all of the juice is in there i just wanted to show you the principle all right so you take your time to do it more than me otherwise that video is going to be three hour long which it might end up being anyway right right so then what we do you see you'll see in my right i have a pot ready but this i'm gonna strain trust me because this is all goody right there all right i'm gonna put it through
a colander right now i'm gonna get rid of this i just want to finish it quick all right now what i'm going to do is i'm going to take my pot i'm going to put it through a strainer right here a fine strainer you see put this through the strainer and what i do when i do that we turn the heat off i take one of my ladle you see and i go like this see i push it i push it through it but like i said this right here put it through a colander and
then you see right there you get most of the stuff and then you have to clean it every time because if you don't clean it every time you do this then um like i say here put it through a calendar you see so this pot cooked for a few hours and you look at the bottom of it there's nothing stuck on it it's not because they didn't start a couple of times we had to to scrape it to make sure so be careful when you're cooking it you want to do it very very slowly okay
this gravy the beautiful thing about it is a frenzy you can make this gravy so like i said i'm going to take all this right there i'm going to put through a colander so i get every bit of it in the meantime i'm just going to remove this i'm going to put the pot right here so now we have a self a gravy then we're gonna finish my friends so let's look at the thickness okay it's a little thin you see it's a little thin little thin and and at this point could we put flour
no the only thing we could do not to thicken it is uh is a cooked roux so if you have a cooked roux a roux that has already cooked great you put it in here wonderful bermanier uh i don't think so because the flour is not cooked i don't care if it's thickened it butter the flour is not cooked so i don't wanna flour right now so cornstarch arrowroot tapioca powder all those are great thickener we're gonna do it we're gonna do it right now i got a little bit of cold stuff right there and
i'm gonna take a whisk and i'm gonna put it in i'm gonna put it in let me get a long a long risk right i'm gonna put a bit of cornstarch then it's diluting water so it's half cornstarch half water you do the same with uh with arrowroot okay or tapioca powder same thing they're thickener and uh so use whichever one you want you certainly don't have to put cognac in there you don't have to but but i do see it's my gravy you're gonna you're not gonna have it but if you want to have
it in my house you come over we'll have a cognac all right so look guys what we're gonna do now we're gonna wait for it to come to boiler we're going to check it for seasoning okay we want to make sure it's got the right amount of salt the right amount of pepper and how do we know it's amazing i'm telling you it really is let me check it again because i was talking and then i forgot to check for salt if you don't think you don't think you you don't know you have to think
okay look you think is there salt in there if you can't test the salt put a little bit more remember now you don't want to be in the front you want it to be in the back yeah you want it to be slightly salty in the back very gently salty not like oh god there's too much salt in there right all right so does it also this is amazing i'm telling you this gravy this gravy is is amazing i like my traditional one that want to make the dark one but this is beautiful we're going
to thicken it a little bit i want it look the idea my friends is you want to be able to coat the back of the spoon it's really not coating the back of the spoon it's staying on it for a second but it's not staying there so just think of something what's the barometer the barometer is would this stick on my turkey with this stick on my turkey no it's too thin so the only way we have now we have no choice is to add a little bit of cornstarch so how do we do that
we put half cornstarch half water we put it in and we wait for a second and see what happens okay if it's not enough then you add a little bit more but remember it took it could take a minute your mixture has to be at the boiling point when you put the cornstarch otherwise you don't know if it's working or not so you're going to keep adding adding it before you know you got concrete you ever had concrete oh my god it's too much stuff what do you do hey that's why i got a pot
of stock just in case ready in the stove because it happened to me too okay anything had happened in your kitchen it happened to me too okay it's it's not because i've been doing it 50 years that i am free of mistake you would think so right no not me so i make him end sometime more than one time that's what i'll worry about me okay i mean one time it's okay right two times like uh dude what's what's going on all right a little more construct i know we lost the new people they're like
hey this guy's not let's go somewhere else all right let's look let's look let's look let's look let's look let's look you know i don't want to make it too thick but like i said in case i do so now don't let that go away we're going to fix that don't touch it over there i'm telling you that's me i'm telling you it's looking good it's just going to say oh that's going to be my lunch no i'm going to eat that let's look at it real quick one more time my friends oh yeah you
see look look you see look look friends you see you see it's staying in the back of the spoon much better you see much better and look look look you see the thickness friends so at this point it's up to you how thick do you want there's no right or wrong okay again rare medium rare well done no right or wrong it's whatever you like i like it like this you want to thicker make it thicker one more thing piece of advice you must do it just a little bit of butter i promise you the
whisk mix turn the heat off mix it up right away only when you're ready to serve not if you're making this in advance only when you're ready to serve you put a bit of butter in there and don't tell anybody they're gonna go oh your gravy's amazing this look i've been doing this my whole life okay and normally i don't make a light color gravy because i've always make the dark crocodile with the dark wine and the pulp wine and the duck stock you know like a bee stock with a tomato there and and um
and this year i said you know i got to make another gravy and i'm going to make the the light color one and i'm telling you i am so impressed i'm impressed with my cooking that's pretty cool big normally wait until it's not so hot okay put it put it in a container right there my friends look at this look you see make it thicker if you want make it thinner up to you and voila my friends you have yourself a beautiful good snack then i messed up kind of like we got when i served
it and but let me tell you something my friend this we're going to serve it we're going to make a turkey this year we're going to make a two kind of turkey recipe and we're going to serve it with one of those and it's amazing i hope you enjoy making it remember give us a thumbs up if you like the recipe don't forget to subscribe to the channel and don't forget to ring the bell thanks for watching we'll see you next time with another fantastic show thanks for watching okay friends i just uh took just
finished cooking this beautiful stuffed turkey breast and when i took out the gravy to reheat it uh it was a little thick so i just wanted to show you if it's a little thick don't be afraid to take your mushroom blender [Applause] because what happened when you reheat something that has been thickened with flour or coastal she gets it all thick so what you do you take your immersion blender and you make it and see look look how beautiful that is fence look at this you see right there friends look it's gorgeous absolutely gorgeous you
see and and that's because i just made it nice and smooth again so when you reheat it don't be afraid to do that okay just in case you need it [Music]
