Turkey Gravy & Garlic Potato Puree
Chef Tom brings together his made-from-scratch Turkey Stock and the turkey drippings from the Smoked Holiday Turkey to create this flavor packed Turkey Gravy! Bonus recipe: Garlic Potato Puree!
Full recipes: https://www.atbbq.com/thesauce/turkey-gravy-and-garlic-potato-puree/
Smoked Holiday Turkey (turkey drippings): https://www.atbbq.com/thesauce/smoked-holiday-turkey/
How to make turkey stock: https://www.atbbq.com/thesauce/turkey-stock-scratch/
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Chef Tom, this looks amazing! It would be great to see you tackle a pork rib roast.
Where’s the cayenne? Lol
You and chef John are the kings of dyi culinary vids
Chef Tom I love your episodes but can you do a low carb or keto friendly meal? I know you said you eat low carb a lot.
YES!!!!! Shout out to one of my favourites!!!!! Man I dig you style!
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Damn, and here I thought I had a unique trick for making gravy and soup….. I would never use that much fat, but I'm all about a good starchy tater verses corn starch or flour. I do the same in my beef vegetable soup cause I don't like runny soup, but why use a powder when you can use the real thing.!? I like this, but I'm disappointed it's no longer unique to me and my style of cooking. Then again, is anything unique in this world of food an foodies?
The person who invents the ability to smell what you’re watching through your phone will be an instant billionaire. Can’t wait to make this myself just to be able to smell the aromas. Great video once again!
Great gravy makes anything good.
Great stuff keep it up
What makes a sauce a sauce and gravy a gravy?
You and Chef John are the guys I watch. That gravy looks amazing.
That looked great. I was expecting a splash of cream at the end for the gravy but I guess it didn’t need it! Thanks again for the videos!
Guru doesn't rime with gravy tho…
What camera are y’all using?
Not trying to be a know it all, but 2 things about the Roux. From a Cajun, (1)when he says add a little bit of stock at a time so it doesn’t clump, he’s right. Very important. And (2) when working your roux, don’t go too fast with the spoon and flick some on you. It is like napalm, it will scar your skin lol, trust me. Awesome recipe
Chef John the OG YouTube food god. Love the shout-outs
Chef John is great but incredibly hard to watch lately because he intentionally makes his voice pitch go up and down so much that it creates a fake game show host accent that is incredibly disengenous. Just killing great recipes, but they're great recipes nonetheless. Please chef Tom, don't start tweaking the tone of your voice.
Reference to Chef John from Foodwishes.com insert squeee sound here.
Holy Dairy Batman!
s/o to chef john
OG Tom back at it again
I love your videos. The mixing method for the potatoes is great for people who like that consistency, however I wouldn't recommend using an immersion blender to make a potato puree. I prefer to use a potato ricer then pass through a sieve if you have that available, as blenders usually tear the starches in the potato making them a bit sticky/gluey.
Dang I want one of those hats!