Turkey gravy in a slow cooker

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 242, total fat 18 G., saturated fats 8 G., proteins 7 G., carbohydrates 13 G., fiber 2 G., cholesterol 63 mg, sodium 214 mg, sugar 1 G.

A slow cooker guarantees a rich, flavorful gravy made with homemade turkey broth. You can make the gravy ahead of time to save time on the holiday. A rich broth for the gravy is also made in a slow cooker, so you can prepare it even ahead of time. After roasting the holiday turkey, you can add the rendered fat from the roasting pan to the gravy for an even more flavorful finish.

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.

Ingredients for the recipe:

Gravy

110 g unsalted butter
3/4 cup premium flour
7 cups warm turkey broth, plus more as needed

Turkey broth in a slow cooker

2-3 tbsp. l. rapeseed oil (canola)
3 turkey wings (about 1.2 kg) cut into 2 pieces at the joints
1 turkey neck (or another wing)
4 large cloves garlic, peeled
2 stalks celery, cut in half crosswise
1 medium carrot, cut in half crosswise
Half a large onion
5 fresh sage leaves
3 bay leaves
2 small sprigs (or 1 large) fresh rosemary
2 sprigs of fresh thyme
2 tsp black peppercorns
Special equipment: Instant Pot multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: turkey, celery, carrot, bouillon, black peppercorns, bay leaf, thyme, sage

Cooking the dish according to the recipe:

Set the slow cooker to high heat and add the butter. Melt the butter completely, then add the flour and stir until smooth. Continue cooking, stirring constantly, until the roux turns the color of peanut butter, 5-8 minutes. Gradually whisk in the warmed broth and bring to a simmer, stirring until the gravy is smooth and thick. Season with salt and pepper to taste. Serve hot or cool completely and store tightly sealed in the refrigerator.
When ready to serve, reheat the gravy over medium heat. If you have any rendered turkey fat, stir it into the gravy as you reheat. If the gravy is too thick, thin it with turkey broth to the desired consistency.

Turkey broth in a slow cooker

Output: 2 l.

Set the slow cooker to high heat (see Note). Add 2 tablespoons of oil and fry the turkey pieces a few at a time, adding more oil as needed, until golden brown on all sides, 3-5 minutes per side. Return all the turkey pieces to the pot along with the garlic, celery, carrots, onion, sage, bay leaf, rosemary, thyme, peppercorns, 2 quarts of water, and 2 teaspoons of salt.

Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 45 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.

Strain the broth through a fine sieve and skim off any fat from the surface before using.

Categories:

recipe / Simple recipes for a multicooker / Multicooker / Festive dishes / Dinner party / Calorie content of prepared meals / Sauces / Gravies / Food Network - recipes

Similar recipes