This recipe solves the problem by cooking turkey legs for the gravy separately.

Turkey gravy for a crowd. Roast until browned and cooked through, about 30 minutes. Whisk these two ingredients together for one to five minutes. Web turkey and gravy for a crowd 325 comments by steve dunn appears in cook's illustrated november/december 2018, america's test kitchen tv season 20:

However, butter usually adds a more rich and creamy. Take around half a cup of the stock you make and mix it with flour in a pan over medium heat. Strain to remove the vegetables and turkey, then return the liquid to the pan.

Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. (for a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.) step 2. Bring to a boil and stir with a flat wooden spoon to scrape up and release the brown bits.

As a bonus, you can make the gravy ahead of time. Pour in stock and simmer for 1 hr. Slowly whisk in turkey stock and/or turkey pan drippings with the fat strained out.

Armed with this culinary compendium of turkey scholarship,. Pour 2 cups of the chicken or turkey broth into the bottom of the roasting pan and set the pan over medium heat. Stir in the cream of chicken soup, chicken bouillon powder (omit the bouillon powder if using pan drippings) poultry seasoning, garlic powder and black pepper.

Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. Transfer the roasted meat and vegetables to a stockpot. Web melt butter in a sauce pan over medium heat.