Turkey pan gravy

Use the roasted, caramelised juices from your festive fowl to make this gravy.
  • 1 shallot, minced
  • 4 cloves garlic, smashed
  • 1 sprig rosemary, minced (about 1 tbsp)
  • 1 sprig thyme leaves, minced (about 1 tsp)
  • 1 bay leaf
  • 1 tsp salt
  • Freshly ground black pepper
  • 45g unsalted butter
  • 3 tbsp plain flour
  • 1L reduced salt chicken stock
1) Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tbsp of the fat, discarding the rest, and add the separated juices to the broth.

2) Add the reserved fat to the roasting pan and place on a burner over a medium-high heat. Add the shallot, garlic, rosemary, thyme and bay leaf; season with salt and pepper. Cook until the shallot is tender, about 3 minutes.

3) Make a paste with the butter and flour in a small bowl; set aside. Add the broth to the pan and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to the boil and whisk in the flour mixture.

4) Boil until the sauce thickens to make a gravy, about 4 to 5 minutes. Adjust the seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

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