Turkey Gravy is the essence that binds the whole Turkey dinner or lunch. So you want to get it right. Remember the turkey drippings in the Turkey Delight roasting process was caught onto the roasting tray. We will use these drippings to make the gravy. The gravy is essentially a blend of the turkey drippings flavoured in the roasting process, flour, butter (optional) and additional stock (optional). The stock could be either vegetable stock (that you get during the boiling of the potatoes for the stuffing) or chicken stock or the turkey giblet stock itself that you raised during the making of the stuffing.
The gravy must be not lumpy. To make this smooth, flavourful gravy,
- 3-5 tbsp of flour
- 2 cups of liquid (water or stock)
- Turkey drippings
- Salt and Pepper to taste
- 100 gms of butter (optional)
- Worcestershire sauce (optional)
- Juice of 1/2 lemon (optional)
- Take off the drippings from the lukewarm roasting tray and transfer it to a skillet on a low flame. If the drippings are too little, add the butter and blend.
- Mix the flour with lukewarm stock or water as desired and whisk well to ensure there are no lumps.
- Slowly add the flour mix to the skillet bit by bit, whisking continously to ensure there are no lumps.
- Add more stock or water as desired if you want the gravy to be thinner.
- You can add the worcestershire sauce if you would like your gravy to be browner.
- Add salt and Pepper to taste. Tip: Remember the stock and/or the drippings would have enough of salt.
- You can also add the lemon juice for extra tang.