Increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes.

Easy turkey gravy from stock. When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Cook, stirring occasionally, until the shallots are soft. Make a batch now for all your thanksgiving needs (.

Taste and adjust carefully with salt and pepper, if necessary. Web 17 mins servings: All you need is butter, flour, black pepper, chicken or turkey stock, and/or drippings!

Web 1 turkey leg 2 turkey wings 1 turkey neck 2 tablespoons canola oil salt and freshly ground black pepper 6 large garlic cloves 2 vidalia sweet onions, quartered 2 carrots, chopped in thirds 3. Discard the carcass and all the bits left in the sieve. Gradually whisk in the drippings mixture.

Then, while whisking, slowly pour in the stock. Taste test and season with salt and pepper. Depending on how salty the drippings and turkey stock were, you will need to adjust the salt levels accordingly.

Cook until the gravy has reached your desired consistency. Whisk in the reserved liquid you harvested from the roasting pan, along with two cups of stock. Put the onions and carrot in a large pan with the turkey neck (optional).

Strain to remove the vegetables and turkey, then return the liquid to the pan. After 60 minutes, remove the turkey carcass and strain the stock through a fine metal sieve into a clean jug/bowl/saucepan. Using boxed stock is a great way to make gravy without having to deal with the hassle of pan drippings, but it also doesn’t usually have tons of flavor.