• 3servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, D
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1L low-sodium chicken stock

  2. 1 shallot, minced

  3. 4 cloves garlic, smashed

  4. 1 sprig rosemary, minced (about 1 tbsp)

  5. 1 sprig thyme leaves, minced (about 1 tsp)

  6. 1 bay leaf

  7. 1 tsp salt

  8. Freshly ground black pepper

  9. 45g unsalted butter

  10. 3 tbsp plain flour

Instructions Jump to Ingredients ↑

  1. Turkey pan gravy 1) Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons 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 medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.

  3. Make a paste with the butter and flour in a small bowl; set aside. Add the broth 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. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.


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