Best 2 Tea And Lemon Gravy Recipes
Indulge in a culinary journey with our delectable Tea and Lemon Gravy, a harmonious blend of flavors that will tantalize your taste buds. This versatile sauce, steeped in tradition and infused with a modern twist, elevates any dish to a gourmet experience.
Our collection features a diverse range of Tea and Lemon Gravy recipes, each offering a unique take on this classic sauce. From the classic Earl Grey Tea and Lemon Gravy, with its aromatic bergamot notes, to the zesty Lemon and Green Tea Gravy, bursting with freshness, our recipes cater to every palate.
Explore the subtle nuances of our Black Tea and Lemon Gravy, where the robust flavor of black tea complements the tangy lemon, creating a rich and savory sauce. For a touch of elegance, try our White Tea and Lemon Gravy, where delicate tea leaves impart a refined and floral flavor profile.
Our recipes provide step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece. With detailed ingredient lists and cooking tips, you'll be guided through the process of crafting a velvety smooth and flavorful gravy that will transform your meals into extraordinary culinary creations.
Whether you're looking to elevate a simple grilled chicken breast or create a memorable feast for a special occasion, our Tea and Lemon Gravy recipes will inspire you to culinary greatness.
GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY
For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.
Categories Citrus Poultry turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
- Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
- Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
- Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
- Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350��F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.
TEA-AND-LEMON GRAVY
Categories Sauce Milk/Cream Tea Citrus Onion turkey Side Sauté Thanksgiving Rosemary Celery Carrot Fall Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 3 1/2 cups
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in large saucepan. Using vegetable peeler, remove peel from lemon (yellow part only). Add peel to broth mixture. Bring mixture to boil; reduce heat and simmer until neck and gizzard are tender, about 45 minutes.
- Remove neck, heart, and gizzard from broth; finely chop heart and gizzard. Pull meat from neck and chop. Strain broth. Return broth to pan; boil until reduced to 3 cups, about 10 minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard tea bag.
- Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until light brown, stirring frequently, about 5 minutes. Whisk in broth and cream. Bring to boil; reduce heat to medium and simmer until slightly thickened and smooth, stirring frequently, about 8 minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season with salt and pepper.
Tips:
- Use fresh, high-quality ingredients for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less bright.
- Don't overcook the chicken or it will become tough. Cook it over medium-low heat until it is cooked through but still tender.
- If you don't have time to make the gravy from scratch, you can use a store-bought gravy mix. Just be sure to add some lemon juice and zest to brighten up the flavor.
- Serve the chicken and gravy over rice, pasta, or mashed potatoes. You can also serve it with a side of steamed vegetables.
Conclusion:
This recipe for chicken with lemon gravy is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the gravy is rich and creamy with a bright citrus flavor. Serve this dish with your favorite sides for a complete and satisfying meal.
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