Turkey Gravy - for ROASTED Turkey
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 cups (serves 12)
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Course
Condiments
Turkey Gravy - for ROASTED Turkey
Description
This turkey gravy utilizes the flavorful drippings left in the roasting pan after cooking a whole turkey, combined with all-purpose flour to form a roux. Once the flour is cooked briefly in the drippings, low-sodium chicken broth is gradually stirred in to form a smooth sauce. The gravy is simmered to thicken and seasoned with salt and black pepper to taste. Aromatics like onion and garlic left in the roasting pan contribute a subtle sweetness and complexity through caramelization.
The resulting gravy has a smooth, velvety texture with a deep savory flavor that pairs naturally with roasted turkey. It's commonly served alongside the carved meat, enhancing each bite. Using low-sodium broth helps control saltiness, and straining the gravy removes solid bits for a refined finish.
Storage guidelines indicate that gravy keeps refrigerated for up to five days or frozen for three months. It thickens when chilled but loosens when reheated. For those needing gluten-free options, a cornflour slurry can replace flour as the thickener. Adjust thickness and seasoning when reheating to suit preference.
Ingredients
- 6 tbsp drippings in turkey roasting pan (Note 2)
- 6 tbsp flour , plain / all purpose
- 4 cups chicken broth low sodium, or stock
- salt
- black pepper
Instructions
- Place the roasting pan on the stove over medium heat. Single burner is fine, but ideal if it fits across two. Leave garlic, onion etc and other flavourings things in the pan (Note 1)
- When it starts sizzling/bubbling, add flour. Cook for 1 minute, stirring constantly.
- Gradually pour the liquid in, mixing constantly. Once it's all in, it should be lump free. If not, use a whisk - whisk around the onion etc.
- Simmer until it thickens to taste - gravy will thicken more as it cools. Adjust salt and pepper to taste right at the end.
- Strain into a bowl, pressing the juices out of the onion, garlic etc. then discard them.
- Pour gravy into jug and serve with turkey. Tip: To keep gravy warm, store in a thermos!
Notes
- Use 1.5 tablespoons of drippings and flour per cup of broth for best consistency.
- If insufficient drippings are available, supplement with melted butter.
- Roast turkey with onions and garlic in the pan to enhance gravy flavor; leave them while making gravy.
- Ensure at least 1.5 cups of liquid in the roasting pan at the start of roasting to prevent burning and bitterness.
- To fix pale gravy, add a small amount of dark soy sauce or Worcestershire sauce.
- Store gravy in the refrigerator up to 5 days; it will firm up but re-liquefies when reheated.
User Reviews
Overall Rating
5
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