Easy Homemade Turkey Gravy

This easy homemade turkey gravy makes the most of the pan juices left after roasting your turkey. Far superior to gravy from a jar or tin, it can be tailored to your taste with turkey or vegetable stock, white wine, or herbs such as rosemary and thyme.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 16

Ingredients

• 480 ml turkey drippings, or as needed
• 30 g plain flour
• 240 ml chicken stock, plus extra if needed
• Salt and freshly ground black pepper, to taste

Directions

1. Pour the turkey drippings into a clear 1-litre measuring jug to separate the fat from the liquid. Leave them to stand until the fat rises to the top and the turkey juices settle underneath.
2. Using a cooking syringe or turkey baster, transfer 60 ml of the fat to a saucepan.
3. Add the flour to the fat and stir to combine. Cook over a medium-low heat, stirring continuously, until the mixture turns light brown, about 5 minutes.
4. Stir 240 ml of the juices from the measuring jug into the flour mixture, or roux. Cook and stir until smooth and piping hot, about 5 minutes, adding extra drippings if you prefer a thinner gravy. Mix in the chicken stock, then cook and stir for a further 5 minutes until heated through. Add more stock as needed for a thinner consistency.

Nutrition Facts (per serving)