Turkey Gravy
When you have roast turkey, (or chicken for that matter) then gravy is a must. This is the most delicious gravy, according to my kids! Get on it. Yum.
If you have ever experienced an American Thanksgiving, then you will have enjoyed turkey gravy. Almost as important as the turkey itself. Here is my version!
My gravy tips are pretty well explained in the recipe, but here are the best ones for all gravy making.
Scrape the bottom of the roasting pan to include. You just need all those roasty bits to take it to the next level.
Skim as much fat as possible. Try rolling an ice cube or three around the pan. You have to be ready to get them out before they melt, but some fat will stick to them and then can be easily discarded. I do like the fat in my gravy, but not too much. Alternatively, wrap a few ice cubes in a paper towel and then roll that around in the gravy, the fat will adhere to the paper towel, which you can easily discard.
Use alcohol, but always make sure you cook out the alcohol properly. (This recipe does that.) You don't want to feel as though you are having a roast dinner in a wine bath. Don't just stop with wine, go with port, champagne, sherry, or anything you have lurking around that wasn't quite finished.
Most of all, don't forget that anything you add to your roast will do equally well in your gravy when blended with it. So go the carrots, celery, fennel, onion, garlic, even tomato is quite amazing in a gravy. (Oh and it freezes well. You're welcome!)
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Need
- 2-3 stalks celery, roughly chopped
- 2-3 carrots, roughly chopped
- 2 red onion peeled and quartered
- 4-8 cloves garlic peeled
- The roasted turkey juice and all its roasty bits
- 500 Grams liquid stock (of choice)
- 100 Grams white wine or sherry
- 50 Grams fish sauce
- 20 Grams cranberry sauce
- 50 Grams white wine vinegar
- 50 Grams bakers or strong flour
- pink salt flakes and freshly cracked black pepper, to taste BUY
Do
- 1
Place celery, carrots,onions and garlic underneath your turkey while you cook it as you normally would. Remove the bird to rest,and tip all of the contents of the pan straight into the Thermomix bowl,including the vegetables. Scrape down the pan into the Thermomix bowl. (This step is already included in the Steamed Turkey recipe)
- 2
Blend the pan juices and vegetables for 10 sec/speed 8.
- 3
Add all remaining ingredients except salt and pepper and cook 10-14 min/100°C/speed 4. Time will vary slightly depending on how much liquid you had in your roasting pan. Adjust seasoning to taste. Blend until smooth, at least 1 min/speed 10.
- 4
Serve with the perfect turkey you just cooked!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
