Turkey Gravy
This gravy is rich in flavour, taste and colour. The turkey is roasted without covering or tenting it with foil; and basting it with port is pure genius!
Turkey Gravy
A secret from friend Frances, is to baste the turkey with ¼ cup port during the last hour of cooking. Regardless of the size of your turkey, use ¼ cup; not more – not less!Our other holiday favourites include: Brine the Turkey, Turkey, Turkey Stuffing, Elsie's Potatoes, Cranberries, Coleslaw and Yams.
Ingredients
- 1 cup (128 GR) cornstarch
- 10 cups chicken stock
- ¼ cup port
Instructions
- As per the turkey recipe, use 3 cups of stock during the cooking process. (Add 1 cup after the 1st hour when oven temperature is lowered. Add 2 cups when the heat is turned back up for the last hour of cooking.)
- Up to 7 cups remaining stock is used to make the gravy.
- Baste the turkey 2 – 3 times in the last hour with port. Don’t worry if the liquid in the bottom of the roaster clots up a bit with the port. Once you add the stock on the stove top, it will melt and be incorporated into the gravy.
- When turkey is done, remove and let rest on a cutting board for 30 minutes.
- Meanwhile, mix cornstarch and 1.5 cups stock until smooth.
- Heat turkey drippings on the stove top and add cornstarch and stock mixture, stirring constantly. Add stock, about 1.5 cups at a time, bringing back to a simmer and stirring constantly to incorporate. Keep an eye on how thick the gravy is getting. Adjust seasoning and keep warm until serving.
- *On occasion, we have used 5 cups rather than 7 cups for the gravy; depending on the turkey juices, heat of the oven, roasting pan, and how thick you like the gravy.
Notes
Refer to our Turkey recipe for wine pairings