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Nutrition Facts
Serving Size 1 (192g) Recipe makes 4 servings The following items or measurements are not included below: reserved juices
Calories 74
Calories from Fat 16		(22%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 253mg		10%
Potassium 163mg		4%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 0.2g	0%
	Sugars 2.4g
Protein 4.4g		8%
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Turkey Gravy

Recipe #241295 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Jul 19, 2007

A reliable basic gravy recipe that you can return to again and again.

1
Get the stock bubbling in a saucepan on a medium-heat hob. Skim excess fat from the turkey roasting tin, leaving about 3 tablespoons of liquid fat with the dark turkey juices in the tin. Place the roasting tin on the hob over a low heat and sprinkle with flour.
2
Whisk the flour into the juices to form a smooth paste. Begin to add the hot stock a little at a time, whisking briskly to blend. As the stock is added and it hits simmering point, the gravy will thicken. If it is too thin, let it cook to reduce, if it's too thick, add some more liquid.
3
Add a splash of wine and continue to reduce. The gravy should cook for 15-20 minutes. Season with freshly milled pepper and some salt, then pour into a warmed gravy jug to serve with your roast turkey.