Friday, 5 October 2007

Gravy for Roast Turkey

Yeah, I know; recipe schmecipe. The main point is that you have basted your turkey with chicken stock, ensuring lots of juices in the bottom of the roasting pan.

Turkey Gravyall the pan juices from the turkey
1/4 cup cold water
1/4 cup cornstarch

As soon as the turkey is taken from the oven, remove it from the roasting pan to a large platter to rest before carving.

Scrape the sides and bottom of the pan vigorously to get any bits that might be sticking. Strain all this into a large pot. (You don't have to strain it; but it is likely to have bits of soggy skin and stuffing in it, and I do think it's better strained.) It should not need skimming if you did a good job of removing excess fat from the turkey before it was roasted.

Mix the cornstarch and cold water until the cornstarch is well dissolved. Mix it into the pan juices, and heat until thickened, stirring constantly.

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