Recipe video above. This is a recipe for how to make gravy for turkey that's been roasted so you have pan drippings to use as the base for gravy (ie the juices and oil in the base of the pan when the turkey is finished cooking).See separate recipe below for SLOW COOKER turkey (different method).This recipe assumes a WHOLE Roasted Turkey to 6 kg / 8 - 12lb. If yours is larger, scale recipe up (see Note 1 for quantity) If you roasted breast, you won't have much pan drippings (because it's pretty lean) so use the Slow Cooker turkey gravy recipe. This gravy is outrageously delicious so make plenty! Freezes for 3 months.
Keyword: Turkey Gravy
Servings: 4cups (serves 12)
Roasting pan with drippings(Note 2)
5 tbsp (60g) flour, plain / all purpose
4 cups (875 ml)chicken broth / stock, low sodium
Salt and pepper
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 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!
1. QUANTITY: I make 1/4 to 1/3 cup of gravy per person. Use the recipe scaler to scale the recipe up for down.2. DRIPPINGS: I always roast my meats with onion and garlic in the pan because it caramelises and adds terrific flavour to the gravy. Leave them IN to make gravy. Remove turkey and loosely cover with foil to rest per the turkey recipe you are using. Meanwhile, make the gravy.IMPORTANT: Ensure that the recipe you are using calls for at least 1.5 cups of liquid in the turkey roasting pan at the beginning of the roasting time (even just water). Otherwise, you'll end up with a burnt mess under the turkey which cannot be used for gravy - makes it bitter.3. GLUTEN FREE: Skip flour. Add 2 tsp cornflour/cornstarch mixed with splash of water for every 1 cup of broth used ("cornflour slurry") For 4 cups broth, use 8 tsp of cornflour. Pour broth into pan, add slurry, mix. As it heats up, it will thicken.4. TROUBLESHOOTING: - Gravy is a pale colour: means the drippings weren't caramelised enough. Add a touch of dark soy sauce or a very small amount of Worcestershire sauce. - Too salty: Can happen if pan drippings were excessively salty (ie too much salt used in roast turkey recipe), if you use full salt broth instead of low sodium etc. To fix, melt 1.5 tbsp / 20g unsalted butter (or even oil), mix in 1.5 tbsp flour, cook 1 min, add 1 cup water. Mix until lump free, then add into gravy. Note: If you use my Juicy Roast Turkey recipe, the gravy will not be too salty! - Too thin: cook more to reduce down to thicken. - Too thick: Add water. - My rules of thumb: 1.5 tbsp flour per 1 cup liquid 3 tbsp flour per 2 cups of liquid 4 tbsp = 2.5 cups liquid 5 tbsp = 4 cups liquid5. Storage - gravy will keep for 5 days in the fridge or freezer for 3 months. It firms up like jelly, but will thin about when reheated.