Use the roasted, caramelised juices from your festive fowl to make this gravy.
Ingredients
Method
1) Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tbsp of the fat, discarding the rest, and add the separated juices to the broth.
2) Add the reserved fat to the roasting pan and place on a burner over a medium-high heat. Add the shallot, garlic, rosemary, thyme and bay leaf; season with salt and pepper. Cook until the shallot is tender, about 3 minutes.
3) Make a paste with the butter and flour in a small bowl; set aside. Add the broth to the pan and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to the boil and whisk in the flour mixture.
4) Boil until the sauce thickens to make a gravy, about 4 to 5 minutes. Adjust the seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
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Overall Rating:
4.30
(25)
