Turkey Gravy

    (238)
    25 min

    This easy Christmas turkey gravy recipe is always welcome at Christmas dinner, or any other occasion where you've roasted a succulent turkey. Your family will love this turkey gravy, which is sure to become a Christmas tradition.


    232 people made this

    Ingredients
    Serves: 24 

    • 1.2L turkey stock
    • 4 tablespoons plain flour
    • 250ml water
    • 1 teaspoon poultry seasoning
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon celery salt

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a medium saucepan, bring the turkey stock to the boil. In a measuring jug, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper and celery salt. Bring to the boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

    How to make turkey gravy

    For easy step-by-step instructions, see our How to make turkey gravy article.

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    Reviews & ratings
    Average global rating:
    (238)

    Reviews in English (170)

    0

    Finished Christmas dinner lperfectly  -  13 Jan 2012

    by
    755

    Tasty low fat gravy after adjusting thickener. Before I even read the reviews, I knew there must be an error in the recipe. There is no way one fourth cup of flour will thicken 6 cups of liquid. The normal proportion is 2 Tablespoons flour, or 1 Tablespoon cornstarch, per cup of liquid. So, I used 6 tablespoons of cornstarch and I was pleased with the result. Instead of putting the cornstarch in the one cup of water, I used one cup of cold broth. I did not want to water down the flavor of the gravy. I was very happy to have a tasty gravy with no fat. You may also want to adjust the salt. If you are using bouillon, or canned broth, you probably do not need to add any salt. I would recommend making this without salt and adding later if you need it.  -  23 Nov 2003  (Review from Allrecipes US | Canada)

    by
    302

    This is a great (and easy!) recipe for turkey gravy. The only change I made was that I always use the water that I've boiled the potatoes in, instead of regular old tap water. I think it just gives the gravy a better taste plus with the potatoes having been in the water, it might even help with the thickening. Whether or not, this is a keeper. Thanks for sharing!  -  15 Nov 2007  (Review from Allrecipes US | Canada)

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