Main Ingredient: Poultry
Cook Time: Under 30 mins
Recipe by: Le Creuset
No classic kiwi Sunday roast is complete without a gravy jug in the middle of the table. Try out this recipe this weekend!
- Pour drippings from the turkey into a heatproof glass bowl. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that rises to the top.
- Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
- Place a roasting pan over two stove burners on low heat and add the reserved fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock with drippings and the optional bourbon. Cook, whisking often until the gravy has thickened and no trace of raw flour flavour remains, about 5 minutes. Season with salt and pepper.
- Transfer the gravy to a warmed gravy boat, straining the gravy through a wire sieve, if desired.