Description
This gravy is a classic, made by deglazing the turkey roasting pan to extract all the rich flavors from the drippings. It is thickened to perfection, creating a smooth, savory sauce that pairs beautifully with turkey crown and other festive dishes.
Ingredients
- Turkey Drippings (from roasting pan): The base of the gravy, is full of flavor.
- Plain Flour (2 tbsp): Thickens the gravy.
- Chicken or Turkey Stock (500ml): Forms the gravy’s base.
- White Wine (100ml): Adds depth and a touch of acidity.
- Butter (25g): For a glossy finish.
- Salt and Pepper (to taste): Balances the flavors.
- Fresh Thyme or Bay Leaf (optional): Adds a subtle herbal note.
Instructions
Step 1: Collect the drippings
Once the turkey crown is roasted and resting, pour the drippings from the roasting pan into a heatproof bowl. Skim off the fat layer from the top, leaving the flavorful juices.
Step 2: Deglaze the roasting pan
Place the roasting pan over medium heat. Add the white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes, then pour the liquid into a saucepan.
Step 3: Create a roux
In a saucepan over medium heat, melt the butter. Add the plain flour and whisk continuously for 1-2 minutes until the mixture forms a smooth paste and starts to turn golden.
Step 4: Add the liquids
Gradually add the turkey drippings and stock to the roux, whisking constantly to prevent lumps. Stir in the thyme or bay leaf if using. Bring the mixture to a simmer.
Step 5: Thicken the gravy
Let the gravy simmer gently for 5-7 minutes, stirring occasionally, until it reaches your desired thickness.
Step 6: Strain and season
If a smoother gravy is preferred, strain it through a fine-mesh sieve. Season with salt and pepper to taste.
Step 7: Serve
Serve the gravy warm, ladled over slices of turkey crown or alongside for dipping.