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homemade turkey gravy!
BillieTheBot
Posts: 8,721 Bot
how do you make it?
need to know as i'm making the xmas dinner this year and one of my family members only likes homemade gravy!
i have no idea how to make it! is it really hard? i'm going to need quite a bit as its for six people!
need to know as i'm making the xmas dinner this year and one of my family members only likes homemade gravy!
i have no idea how to make it! is it really hard? i'm going to need quite a bit as its for six people!
Beep boop. I'm a bot.
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Comments
i don't know which one i should choose.
i want proper homemade thick gravy and was hoping someone could suggest a good recipe!
this is the food & drink section of the site, i can ask questions you know
stop picking on me goodfella!!!!!! ha!
Tada, try that one!
2 large onions, 2-3 large carrots, 2-3 chunky sticks of celery, couple of bay leaves(optional).
Prepapared poultry of your choice.
Roasting pan
Fat (lard, butter etc)
1 pint stock
flour
salt and pepper
Cut the onions into quarters, the carrots and celery lengthways. Line the bottom of your roasting pan with them and the bay leaves. No need to peel them or anything.
Put your turkey on top, butter it, salt it, pepper it. Cook for the required time. When you turkey is cooked, double wrap in foil (shiny side facing in) and leave to rest in a warm place for 30 minutes while you make the gravy.
Throw away the veg and bay leaves. Drain off most of the oil so you have about a tablespoon or two left. DO NOT drain off the sediment and burnt bits. This is caramelised sugar and juices from the turkey and veg and will colour and flavour your gravy.
Put on the heat on the stove and add 2 tablespoons of flour. Mix thoroughly with a whisk, getting into the corners and scrapping off the burnt bits. Cook for about 2 minutes.
Add a quarter of the stock, whisk until all the liquid and flour/fat mixture is is combined. Add the 2nd quarter and whisk. Repeat until all the stock is gone. Bring upto a simmering point, then turn the temperature down and cook for 5 minutes, stirring regularly. Add gravy browning if you wish. Taste and season accordingly.
If its too thick, just add some water/stock. If it's too thin, turn the temperature up so its simmering, and regularly whisk in the skin that forms on top.
think i might test this out (but with chicken) when i do a roast this weekend!