Gravy in one-two-three
Votes: 0
Time: 25 min.
Complexity: easily
Quantity: 1.8 l.
Complexity: easily
Quantity: 1.8 l.
The juices and fat left in the roasting pan after roasting a turkey make an excellent base for a quick, delicious gravy, perfect for serving with the turkey or a side dish. To make a basic gravy, you'll also need some broth (you can make it from the giblets while the turkey is roasting) and a little flour. Once you master this simple technique, you can enhance the flavor of your gravy by adding various herbs or spices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups white wine
- 0.5 cups flour
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Cooking the dish according to the recipe:
- You will need 7-8 cups of hot broth for every 0.5 cup of rendered turkey fat.
- Pour the fat and juices into a glass measuring cup.
- Place the roasting pan over low heat, add 1/2 cup of white wine or broth, and scrape up any browned bits from the bottom; add to the glass with the fat. Skim off 1/2 cup of fat from the surface and add to the roasting pan; skim off any remaining fat from the surface of the juices in the glass and discard.
- Add 1/2 cup flour to the fat in the Dutch oven and stir with a wooden spoon until the mixture is browned and crisp.
- Slowly pour in the hot broth; bring to a boil. Add the juices from the measuring cup and simmer until the sauce thickens. Season with salt and pepper, if desired, and add the chopped giblets.
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