Lily Walker
Course: Side Dish Cuisine: American Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Calories: 215kcal
Let’s get started!
– Pan drippings from a 12- to 14-pound roast turkey – 1 to 2 cups low-sodium broth or water divided. – Vegetable oil or butter as needed. – 1/4 cup all-purpose flour – Kosher salt – Freshly ground black pepper – Optional extras: splash of sherry
1. The roasting pan should be placed on the burner and heated to a medium temperature. You can get by with a single burner, but it would be great if it could fit across two. It is important to keep the garlic, onion, and other flavorings in the pan.
2. Add the flour after it begins to bubble or sizzle. Cook for one minute while stirring the mixture often. 3. While continuously mixing, gradually pour the liquid into the container. It ought to be lump free once everything has been accounted for. In that case, you can use a whisk to stir things around, such as the onion.
4. The gravy will become thicker as it cools, so continue to simmer it until it reaches the desired consistency. Make any necessary adjustments to the salt and pepper right before serving.
5. Make sure to massage the fluids out of the onion, garlic, and other ingredients before discarding them. Strain the mixture into a basin. 6. Serve the turkey with the gravy that has been poured into the jug.