Preheat the convection oven to 390°f (or conventional oven to 415°f) stuff the turkey with the garlic, celery, rosemary & thyme.

How to make turkey gravy from roast juices. Now take 5 or 6 tablespoons of flour…. Web and go back into the turkey. This gravy is thickened with a roux made from the turkey drippings.

And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. Whisk in the reserved liquid you harvested from the roasting pan, along with two cups of stock. Chop the giblets until quite fine but not into a purée.

Cook until the gravy has reached your desired consistency. Cook the roux for about a minute or two, until it starts to take on a browned butter smell (nutty aroma). Cook for 1 to 2 minutes, whisking constantly, until bubbly and light to golden brown.

You should have at least 6 cups of stock (you'll need 5 cups for the gravy) — hopefully more. Deglaze the pan by adding ½ cup of water or other. Press down on the turkey meat and bones to release all the liquid.

Slowly pour in your pan drippings. If you’ve added vegetables, those sweet and savory ingredients infuse their flavor into the drippings. If you don’t have enough, you can top it up with chicken stock.

Web place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan. Web simply whip up a quick slurry, pour and whisk, and—voila! Web our turkey gravy recipe at a glance.