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Video: Intimidated by gravy? Giada shares her secrets

TODAY recipes
updated 11/1/2011 10:48:46 AM ET 2011-11-01T14:48:46

Recipe: Herbed gravy

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 clove garlic, chopped
  • 1/3 cup all-purpose flour
  • 2 1/2 cups low-sodium chicken broth
  • 3 tablespoons chopped fresh oregano leaves
  • 3 tablespoons chopped fresh thyme leaves
  • 1 cup strained pan juices (from a roasted turkey) or apple juice
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

In a medium saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.

Prep Time: 5 minutes

Cook Time: 18 minutes

Serving Size

Makes 3 1/2 cups

Recipe: Cranberry-orange glazed turkey

  • Glaze
  • 1/2 cup thawed frozen cranberry juice cocktail concentrate
  • 1/2 cup thawed frozen orange juice concentrate
  • 1/4 cup orange marmalade
  • 1 1/4 teaspoons chopped fresh rosemary
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Turkey
  • 1 (11-pound) turkey, cut into 6 pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • Cranberry orange glaze
  • 1 cup low-sodium chicken broth
  • Assorted fresh herb sprigs, orange wedges, and whole cranberries for garnish
  • Instant-read thermometer

For glaze: In a small saucepan, bring the first 4 ingredients to a boil over medium-high heat. Boil until glaze thickens enough to coat a spoon, whisking often, about 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.

Cook Time: 15 minutes

For turkey: Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F. Rinse turkey pieces and pat very dry with paper towels. Brush turkey all over with oil, then sprinkle with salt and pepper. Arrange turkey, skin side up, on baking sheet with thick end of breasts and thighs at corners, drumsticks in center. Roast for 1 hour and 10 minutes.

Remove the turkey from the oven and brush with the glaze. Pour broth onto the sheet to prevent drippings from burning and roast the turkey 20 minutes, covering loosely with foil if browning too quickly, until an instant read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let thermometer touch bone).

Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.

Meanwhile, scrape all pan juices and browned bits from roasting sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy medium saucepan, heat the degreased pan juices over medium high heat. Whisk 2 to 3 tablespoonfuls of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for flavors to blend.

Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges, and cranberries. Serve the turkey with the gravy.

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Inactive Prep Time: 15 minutes

Serving Size

Turkey serves 6, Glaze makes about 1 1/4 cups

Recipe: Roasted prime rib with thyme and marsala

  • Beef
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (6-pound) bone-in beef prime rib roast, trussed
  • Sauce
  • 2 cups low-sodium beef broth
  • 1 cup sweet Marsala wine
  • 5 tablespoons arrowroot
  • 1 tablespoon chopped fresh thyme leaves
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the beef: Allow the beef to stand at room temperature for 30 minutes before roasting. Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F.

In a small bowl, mix together the garlic, thyme, salt, and pepper. Using a paring knife, make 1-inch-long, 1/2-inch-deep slits all over the meat. Rub the garlic mixture into the slits and all over the meat. Place the meat, fat-side-up, in a shallow roasting pan. Roast for 45 minutes. Cover the meat with foil and continue to roast until a meat thermometer inserted straight down into the center of the meat registers 145 degrees F for medium-rare, about 65 to 75 minutes. Place the roast on a baking sheet and tent with foil. Allow to rest for 20 minutes.

For the sauce: In a medium saucepan, combine any juices from the rested meat, broth, wine, thyme, and arrowroot. Bring to a boil, stirring constantly. Reduce the heat and simmer for 20 minutes until thick. Whisk in the butter until smooth and season with salt and pepper. Pour the sauce into a serving pitcher.

Slice the roast into 1/2-inch-thick slices and arrange on a platter. Serve the sauce alongside.

Prep Time: 10 minutes

Cook Time: 2 hours and 10 minutes

Inactive Prep Time: 20 minutes

Serving Size

Serves 4 to 6

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