Stir with a wooden spoon and cook for 2 mins, turning the onion over in the mixture to extract the flavour.

Turkey gravy with white wine. Stir cornstarch mixture into pan. Dredge each cutlet on both sides in the seasoned flour mixture and set aside. Web butter and flour cooked together create a roux that thickens turkey stock.

Toss the vegetables, thyme, garlic and some seasoning in a sturdy medium roasting tin. Rinse the turkey inside and out and pat it dry with paper towels. Remove the turkey from the refrigerator and allow to come to room temperature for about 1 hour.

Web 1 large carrot, chopped turkey neck (optional) 1.3l turkey or chicken stock 3 tbsp plain flour 5 tbsp white wine or water method step 1 put the onions and carrot in a large pan with the turkey neck (optional). In a small bowl, stir together the salt and pepper. Web rub oil over the turkey.

Add turkey to slow cooker. Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes. Whisk with cornstarch until smooth.

Set the tin over a medium heat, then sprinkle over the flour. Strain cooking liquid into a pan. Web transfer the roasted turkey to a large saucepan or pot along with all drippings and brown bits from the baking sheet.

Remove meat to a serving platter and keep warm. Web white wine turkey gravy. Be sure to stir occasionally.