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Turkey gravy

  • Timer Prep 10 min
    Cook 65 min
  • Chart 300.0 cal/
  • Chef hat Medium


Discard the liver from the turkey necks and giblets. Chop the onions. Chop the carrots.


  1. 1 While your turkey is roasting melt 25g butter in a large saucepan over medium heat.
  2. 2 When it starts to foam, add the onions, carrots and turkey.
  3. 3 Cook for a few minutes, until the onions soften and the turkey starts to brown.
  4. 4 Pour in the stock, and add the herbs.
  5. 5 Simmer for about 1 hour, then strain.
  6. 6 Set the strained liquid aside, but keep it warm.
  7. 7 Discard of the vegetables; keep the turkey if you like
  8. 8 When your turkey is finished roasting stir any (skimmed) drippings from your turkey pan into the hot stock.
  9. 9 In a separate, large saucepan on medium-low heat, melt the rest of the butter.
  10. 10 Mix in the flour, and whisk until the flour-butter mixture starts to turn brown.
  11. 11 Pour the hot stock slowly into the flour/butter, whisking as you go, until it’s all smooth and combined.
  12. 12 Leave the mixture to simmer gently over low heat for a few minutes, stirring every so often. Season as desired with salt and pepper.
  13. 13 Serve warm.
  • Average per serving
  • Calories 300.0kCal
  • Fat15.9g
  • Saturated9.6g
  • Salt3.97g
  • Carbohydrates12.7
  • Sugar2.7g
  • Protein24.1g
  • Fibre2.0g