Turkey gravy

Preparation

Discard the liver from the turkey necks and giblets. Chop the onions. Chop the carrots.

Method

1. 1 While your turkey is roasting melt 25g butter in a large saucepan over medium heat.
2. 2 When it starts to foam, add the onions, carrots and turkey.
3. 3 Cook for a few minutes, until the onions soften and the turkey starts to brown.
4. 4 Pour in the stock, and add the herbs.
5. 5 Simmer for about 1 hour, then strain.
6. 6 Set the strained liquid aside, but keep it warm.
7. 7 Discard of the vegetables; keep the turkey if you like
8. 8 When your turkey is finished roasting stir any (skimmed) drippings from your turkey pan into the hot stock.
9. 9 In a separate, large saucepan on medium-low heat, melt the rest of the butter.
10. 10 Mix in the flour, and whisk until the flour-butter mixture starts to turn brown.
11. 11 Pour the hot stock slowly into the flour/butter, whisking as you go, until it’s all smooth and combined.
12. 12 Leave the mixture to simmer gently over low heat for a few minutes, stirring every so often. Season as desired with salt and pepper.
13. 13 Serve warm.