Perfect gravy

Name: Perfect gravy
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 8
Ingredients: Roasting juices from the turkey; About 2 level plain flour; 1 quantity turkey stock

Simple, quick and full of flavour gravy

By The GH Kitchen TeamPublished: 22 December 2004

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Serveware, Food, Tableware, Dishware, Liquid, Drinkware, Ingredient, Fluid, Cuisine, Meal,

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Yields:

Prep Time:

2 mins

Cook Time:

8 mins

Total Time:

10 mins

Ingredients

Roasting juices from the turkey
About 2 level plain flour
1 quantity turkey stock

Directions

1. Step 1
  Tip all the turkey fat and cooking juices from the foil into the roasting tin. Tilt the tin to tip the liquid into one corner. Spoon off most of the fat, leaving around 2tbsp fat and the turkey juices in the tin.
2. Step 2
  Put the roasting tin over a low heat and add the flour. Stir it in with a wooden spoon and cook for 1-2min. Don't worry if it looks horribly lumpy at this point.
3. Step 3
  Now whisk in the turkey stock using a balloon whisk, pouring the stock into the pan slowly. Bring the gravy to the boil, whisking all the time, then let it bubble and reduce a little to concentrate the flavour. Taste, season and keep warm until ready to serve.

Tip

If you don't have any turkey stock, use a little of the vegetable cooking water rather than a stock cube. After adding all the stock, add a splash of sherry if you like. It won't overpower the subtle flavour as all the alcohol will be cooked off as the gravy bubbles.

Per Serving:

Calories: 40
Total carbs: 3 g
Total fat: 3 g
Saturated fat: 2 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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