Turkey gravy

Turkey gravy

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
2 tablespoons plain flour
3 cups turkey giblet stock or chicken stock

Method

  1. Pour off excess turkey drippings, leaving about 3 tablespoons. Place the baking dish on the heat and stir in the butter and flour until lightly browned. Stir in the stock, scraping up all the crusty pan residue. Bring to the boil. Simmer for 2 minutes. Adjust the seasonings if necessary and skim the excess fat from top. Strain into a jug and serve piping hot.

variation

  • Turkey stock : Gently simmer turkey giblets and neck with 1 halved onion, 1 bay leaf, 1 stick celery and 5 cups water until reduced to 3 cups. Strain and use to make gravy.

Note:

  • Carving a turkey is made easier by first making a horizontal cut just above the wing into the breast.

    Then carve slices of turkey easily from the centre of the breast downwards.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again