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Making Turkey Gravy

cookeryskills's picture
It is well worth the effort making your own turkey gravy to go with your roast. It takes some effort but rewards you with a great taste you will not get with a packet mix. This gravy recipe is for a turkey gravy. If looking for recipes for gravy, this turkey gravy will be ideal.
Ingredients
  Vegetable oil 3 Tablespoon (Or as needed)
  Turkey giblets 1 Pound (or as needed)
  Carrot 1 Large, chopped
  Onion 1 Medium, chopped
  Leek 1 Medium, chopped
  Vegetable stock/Chicken stock 750 Milliliter
  Streaky bacon 2 Medium (2 lean rashers used)
  Sea salt To Taste
  Pepper To Taste
  Gravy powder 2 Teaspoon (Dissolved in a alittle water)
For the bouquet garni
  Thyme sprigs 2 Medium
  Parsley stalks 10 Medium
  Celery stick 1 Medium
  Peppercorns 8 Medium
  Bay leaf 1 Medium
Directions

GETTING READY
To prepare the bouquet garni:
1. Cut out a square of muslin.
2. In the centre, place the herbs, vegetables, spices, etc. that you are using (e.g. bay leaf, parsley stalks, peppercorns, sprigs of thyme, celery).
3. Gather up the muslin and tie into a neat bundle.
4. Leave enough length of string to be able to tie the bouquet garni to the saucepan handle.

MAKING
5. Take a medium-sized saucepan, with a little oil and place over a medium heat.
6. Add the giblets, carrots, onion, leeks and bacon. Fry gently for a few minutes to take on a little color.
7. Add the chicken or vegetable stock and the bouquet garni.
8. Season with salt and pepper to taste.
9. Bring to the boil. Then, turn down the heat simmer for 1½ hours, skimming off any scum or grease that appears on the surface.
10. After about 1½ hours, remove the bouquet garni and strain the stock through a fine strainer lined with muslin.
11. Place the turkey and vegetables in a roasting tin to roast.
12. Once the turkey is fully cooked. Remove from the roasting tin to rest.
13. Drain off all the excess fat but leave the vegetables etc. in the tray.
14. Place your roasting tin over a high heat. When the tin is very hot, very carefully pour in a little of your stock. This should instantly deglaze your tin.
15. Add the remaining stock, bring to a boil. Then, turn down the heat and allow to simmer for about 10 minutes.
16. Mix the gravy powder with a touch of cold water to make a smooth paste. Stir the gravy mix into the stock a little at a time until you have the correct thickness for your gravy.
17. Remove the roasting tray from the stove and pass through a fine strainer into a clean saucepan.
18. Cut a circle of grease proof paper (a cartouche) and place it on top of the turkey gravy. (This should stop a skin forming on the surface)
19. Keep the turkey gravy warm over a very gentle heat or, better still, in a bain marie until required.

SERVING
20. Serve the warm turkey gravy as required.

Things You Will Need
1. Muslin cloth - for the bouquet garni
2. Strainer
3. Roasting tin
4. Cartouche ( grease-proof paper)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Taste: 
Savory
Method: 
Simmering
Dish: 
Gravy
Ingredient: 
Turkey
Restriction: 
High Protein, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
105 Minutes
Ready In: 
0 Minutes
Servings: 
4
Making turkey gravy is no complex task, not after watching this video! Let this video reveal to you how best you can make use of the herbs and veggies and cook them with the turkey to make a delicious turkey gravy that can be used in a range of other preparations. Recommended watch!

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