About this recipe:An incomparably easy turkey gravy recipe. Looking for a last-minute turkey gravy recipe for your Christmas dinner? This recipe is easy to follow, uses the lovely pan drippings from the turkey roasting tin and calls for just a few storecupboard essentials.
900ml turkey or chicken stock (shop-bought is fine)
4 tablespoons cornflour
salt and pepper to taste
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Method Prep:5min › Cook:10min › Ready in:15min
After roasting your turkey, remove it from the roasting tin and set aside to rest on a platter or cutting board.
To make the turkey gravy, place the roasting tin over 2 burners on the hob on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits.
Pass the contents of the tin through a large sieve into a saucepan. Add stock and bring to the boil. Whisk cornflour with water, then gradually whisk into pan juices. Bring to the boil, reduce heat to low and simmer until thickened. Season with salt and pepper to taste. Serve immediately.
Use 60g of plain flour with 250ml water instead.
Watch the salt
It's better to use pure turkey or chicken stock (without added seasonings) rather than stock cubes, as you can control the final product much better by adding your own salt to taste. If using stock cubes, start out with a diluted stock; you can always crumble in another cube to taste.
Used different ingredients.
I do this when I roast chicken but I always put some root vegetables and onion in the pan with some water while the chicken's roasting. When making the gravy, I crush the cooked veg down before adding the wine etc. Gives the gravy a much richer taste and you get the added nutrients from the veg in the water. - 26 Nov 2010