There are two methods for making gravy – either will work for roast turkey, so here are both options.
Method 1: De-glazing the pan
At the end of cooking, once the bird is removed, tilt your roasting pan slightly. You’ll see the fat sitting in a layer above the precious meat juices. Pour or spoon off most of this fat, leaving about two tablespoons. Use a wooden spoon to scrape the sides and base of the pan to release as much of the stuck on goodness as you can. With the pan over a fairly low heat start to briskly whisk in a rounded tablespoon of plain (all purpose) flour. When you have a smooth paste, start to add hot turkey stock, a little at a time. You’ll find that once you have added some liquid any stubborn bits will come away from the pan and you have effectively de-glazed it. You can either continue in the same pan, or transfer you liquid to a small saucepan if you find that easier (I usually do). Now continue to add hot stock and maybe a glass of wine until you have the consistency that you are happy with. How thick or thin you like your gravy is entirely up to you. In general terms, 1 pint of liquid is good for each rounded tablespoon of flour. Leaving the gravy on a gentle heat will reduce its bulk and make it thicker. If it’s too thick for your liking add a little more liquid. I’d advise checking seasoning and adding more only at the end of this process as it’s way too easy to mis-judge the intensity of those cooking juices and end up with salty gravy. (This can be ‘repaired’ …see my page here).
Method 2: De-glaze and use beurre manie to thicken
As above, at the end of cooking, once the bird is removed, tilt your roasting pan slightly. You’ll see the fat sitting in a layer above the precious meat juices. Pour or spoon off most of this fat, leaving about two tablespoons. Use a wooden spoon to scrape the sides and base of the pan to release as much of the stuck on goodness as you can. Now start to add you hot stock, scraping any remaining goodness from the sides and base. Once the sauce is bubbling, add beurre manie to thicken. (I never bother with gravy browning …. what is that stuff anyway?!) Again, don’t add seasoning until you have checked what your gravy tastes like.
These two methods produce tasty gravy for all roasts – just use a stock that is appropriate to your joint of meat.
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