Cook, undisturbed, until reduced to 4 cups, about 20 minutes.

Turkey gravy recipe for fried turkeys. Cook roux over moderate heat, whisking, 5 minutes. Bake for about 45 minutes or until wings are golden brown and crispy. Carve turkey and serve with gravy.

Web directions in a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Web add flour and cook, stirring constantly, until golden brown, about 3 minutes. Web most supermarket turkeys come complete with a giblet pouch, a neat little bag stuffed inside their cavity containing the neck, liver, heart, and gizzard.

8 cups save recipe ingredients deselect all for the broth: Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Web for the turkey stock.

Line a baking sheet with foil; Add stock, soy sauce, marmite (if using), herbs, and bay leaves. 3 stalks celery with leaves, trimmed and cut.

Season to taste with salt and pepper. Let cool completely, about 2 hours. Add turkey parts, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total.

You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital. Web this white wine gravy is particularly good with fried turkey, but you can make a great, simple gravy with the pan drippings and juices from a roasted turkey. Web frying at about 325 is optimum.