Eightyrecipes
Turkey Gravy
A quick pan gravy built on roasting tray drippings, a spoonful of flour and warm stock, ready while the bird rests.
Ingredients
- 2 tablespoons pan drippings up to 4 tablespoons of the fat from the roasting tray
- 2 tablespoons all-purpose flour
- 2 cups turkey or chicken stock warmed
- salt and black pepper to taste
Instructions
- Spoon 2 to 4 tablespoons of pan drippings into a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in the warm stock, a splash at a time, until the mixture is completely smooth.
- Simmer until thickened enough to coat the back of a spoon, about 5 to 8 minutes.
- Season with salt and black pepper to taste, then pour into a warmed jug.
Notes
Nutrition values are an estimate. Warm the stock before it goes in, since cold liquid hitting a hot roux is the main cause of lumps. Season only at the end, as the gravy concentrates as it reduces. If no drippings are available, use the same amount of butter and a well flavoured stock.
Nutrition
Nutrition is an estimate, calculated automatically.
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