Transfer the roasted meat and vegetables to a stockpot.

Roasted vegetable turkey gravy. Add the drippings/juice from the roaster to the onions and turkey in the skillet. Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Heat oil in a medium saucepan over medium.

Bring to a boil and stir with a flat wooden spoon to scrape up and release the brown bits. 1 (12 pound) whole turkey, neck and giblets reserved. This easy oven roasted turkey has a nice crispy skin with moist, juicy, and flavourful meat.

Pour in stock and simmer for 1 hr. Web add the meat to the onions and celery and sauté for 5 minutes. Then add the 4 cups of turkey broth.

Simmer, stirring occasionally, for 20 minutes. Remove meat from the neck; Place turkey wings on top of vegetables, then roast in a preheated oven until the wings are browned and the veggies are softened.

Strain to remove the vegetables and turkey, then return the liquid to the pan. Add salt, thyme, sage, pepper, and fennel seeds; (measure accurately so gravy is not greasy.) 2.

2 tsp of cornflour mixed with 2 tsp water for every 1 cup of liquid used in a gravy; Cook, stirring often, until mushrooms start to brown, 8 to 10 minutes. For our turkey, we use a mix of celery, carrots, and onions as the base in the roasting pan.