Turkey Gravy

Method

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1. Lift the turkey out of the roasting tin. Pour the fat and juices into a jug and let them settle for a few minutes, until the fat rises. Spoon off 60 g of the fat and set it aside, and keep the dark juices below.

   Mark done

2. Put the roasting tin over two burners on medium heat, or move everything to a saucepan. Add the 60 g of fat and whisk in the flour. Cook for 3 minutes, whisking, until the roux is the colour of peanut butter.

   Mark done Start 3 min timer

3. Add the hot stock a ladle at a time, whisking well after each addition, and scraping up the browned bits from the bottom of the tin. Pour in the reserved juices.

   Mark done

4. Bring to a simmer and cook for 12 minutes, whisking often, until the gravy is glossy and thick enough to coat the back of a spoon.

   Mark done Start 12 min timer

5. Stir in the soy sauce, thyme and pepper. Taste, add salt only if it needs it, and strain through a sieve if there are any lumps. Serve hot.

   Mark done

Chef’s Tips

• Add the stock hot and a ladle at a time. Cold stock poured onto a roux is what makes lumps.
• Season at the end. The juices are salty and the gravy reduces, so salt added early makes it too salty.
• No drippings? Roast 1 kg of turkey wings with an onion at 200°C for an hour, cover with water and simmer for an hour, and use that stock and the wing fat.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Roast turkey
• Mashed potatoes
• Sausage stuffing

Storage & Reheating

Keep in the fridge up to 3 days and reheat gently, whisking, with a splash of stock. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.