Whisk water and flour together in a small bowl until smooth;

Turkey gravy from stock. When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Sprinkle turkey parts lightly with salt and pepper, place in roasting pan and brush with melted butter. Scroll down to the recipe at the bottom for quantities.

(for a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.) step 2 Step 3 remove the turkey pieces to a large stock pot and place the roasting pan on the stove. Step 2 in a large roasting pan or sheet pan, place the turkey wings and necks.

You can substitute rosemary (dried or fresh!) or any other herb of your choosing. However, butter usually adds a more rich and creamy. Once melted, add the garlic and saute until aromatic (approx.

Make a batch now for all your thanksgiving needs (. Web measure strained pan juices and add enough boxed broth or water make 4 cups of liquid. Place turkey pieces on the rack.

The turkey stock or broth forms the liquid base, the turkey drippings bring the turkey's unique flavor, the flour thickens the gravy, and the salt and pepper season it to perfection. Line a rimmed baking sheet with a silicone baking mat or parchment paper and. Web in an ideal world, if you have the time and inclination, the best way to make your gravy is to make your own stock, by browning the chopped carcass and neck of your turkey and simmering it with lots of vegetables.

The second is a stock you make after cooking with the leftover bones. Web how to make turkey stock simmer: Gradually whisk into turkey stock.