Making Turkey Gravy
|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|
|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|
|Bay leaf||1 Medium|
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.
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.
20. Serve the warm turkey gravy as required.
3. Roasting tin
4. Cartouche ( grease-proof paper)