A delectable, perfect roast turkey gravy made rich by the addition of Glace de Poulet (chicken demi-glace) as well as the pan juices of your roasted bird. Ideal with Mashed Potatoes, this gravy adds great value and flavor to your meal.
Roast Turkey Gravy

Roast Turkey Gravy
Recipe type: Accompaniments
Serves: 6 to 8
  • turkey cooking juices
  • drained vegetable water
  • 42.5 g (1 1/2 ounce) tub of Glace de Poulet Gold (classic roasted chicken stock)
  • 15 g (1/2 ounce) butter
  • 15 g (1/2 ounce) plain (all-purpose) flour
  • salt and freshly ground black pepper
  1. Skim off and discard the excess fat from the turkey roasting pan.
  2. Pour the turkey cooking juices into a jug and make up to 900 ml (3 3/4 Cups) with vegetable broth or water.
  3. Pour back into the roasting pan on the stove over a medium heat and stir to loosen any sediment from the bottom of the pan.
  4. Slowly bring to the boil and stir in the chicken stock.
  5. When dissolved, blend together the butter and flour and stir into the gravy to thicken slightly.
  6. Simmer for 4 to 5 minutes, stirring continually.
  7. Add seasoning to taste and serve with the roast turkey.
Great on stuffing, mashed potatoes and other side dishes.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.