Turkey Gravy
A rich and flavorful turkey gravy made with vegetables roasted under the turkey, finished with chicken broth for the best flavor. The vegetables are blended and combined with pan drippings to create a smooth, savory sauce perfect for serving with turkey and sides.
Ingredients
chicken broth2 cup, homemade preferred for best flavor, added gradually to finished gravy
(480ml)Under Turkey Rack
carrots6 whole, peeled and cut into inch pieces, placed under turkey rack
(600g)russet potatoes4 whole, peeled and cut into inch cubes, placed under turkey rack
(800g)celery stalks4 whole, cut into inch pieces, placed under turkey rack
(240g)white onions2 whole, peeled and cut into wedges, placed under turkey rack
(300g)For Basting
white wine1 bottle, decent quality, for basting turkey
(750ml)butter1 stick, unsalted, for basting turkey
(113g)Instructions
Step-by-step guide
- 1
Place carrots, potatoes, celery, and onions (all cut into specified sizes) under the turkey rack
- 2
Baste turkey with a mixture of white wine and melted butter every 15-20 minutes during cooking
Timer: 20m - 3
When turkey is finished cooking, place it to the side and tent with foil
- 4
Take batches of cooked vegetables from under the turkey and place in a food processor
- 5
Blend all vegetables until smooth and put back in the bottom of the turkey pan
- 6
Skim off the grease from the pan drippings
- 7
Gradually add 2 cups of chicken broth to the pan, stirring to combine with the blended vegetables
- 8
To reheat gravy, add extra broth as needed. Gravy will become solid when placed in the fridge
Similar Public Recipes