- tbsp turkey fat (from cooked turkey)
- 3 tbsp flour
- 3 cups chicken broth
- 1 tbsp red currant jelly or cranberry sauce
- 2 tbsp port or Madeira or red wine or cream or milk
Remove turkey from roasting pan.
Drain off fat, leaving 3 tbsp fat.
Place roasting pan on medium heat (Unless it's too large to do so, then spoon fat and turkey bits from the roaster into a pot.)
Slowly stir flour into fat, cooking until flour is a straw colour.
Add stock, jelly and port (or 2 tbsp other liquid).
Bring to a boil, stirring, scraping up any bits at the bottom of the pan.
Reduce heat and simmer 2-3 minutes to combine flavours or till sauce thickens.
Season with salt and pepper.
Makes 2 cups.
Make-Ahead Turkey Gravy...
...can be made 2 days in advance, using turkey parts from a fresh or defrosted turkey.
- turkey neck, gizzard, heart
- 1 Tbsp vegetable oil
- 1 large onion, chopped
- 1 medium carrot, peeled, chopped
- 1 stalk celery, chopped
- 1 cup dry white wine
- 1 bay leaf
- 5 sprigs thyme
- 6 cups low-sodium chicken broth/stock
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- dash Worcestershire sauce
- salt and pepper to taste
Pat turkey parts dry with paper towel.
In large frying pan, heat oil over medium-high heat.
Add turkey parts, onion, carrot and celery.
Cook, stirring occasionally, until nicely browned, 10 minutes.
Add wine, bay leaf, thyme, chicken stock, bring to boil then simmer 30 minutes on low.
In separate pan melt butter, whisk in flour, whisk in broth from the pan to thin, whisk this mixture into the gravy in the pan to thicken.
Add Worcestershire sauce and salt and pepper to taste.
