Gravy

[Christmasgravy]

I know IABU posting here!

Please tell me how you make your Turkey gravy?
I use the juices/scrapings from the pan, mix with cornflour and veg water but that's where it begins to go wrong.

Oxo chicken too sweet
Knorr chicken too salty (even low salt one)
Kallo are flavourless.

What do you (or even restaurants) use to make gallons of gorgeous gravy?

I thought I'd try Swartz Turkey gravy mix but it has thyme added and a strange taste!

Please help!

Turkey makes its own gravy with a similar recipe to @fuzzymoon above, just need to strain the veg and reduce a little while the turkey is resting. Also works for a roast chicken. Added bonus that the pan is very easy to clean after!

On the stock debate we are a knorr stockpot household, if I can't be arsed to make any.

I make lovely gravy from beef/pork/lamb but struggle with chicken and turkey. Is it meant to be beige from those meats? What do you add to brown it?

@BouleBaker you don't need to 'brown' it! It's chicken gravy...it's meant to be beige.

I made my own chicken stock cubes last year and froze them for Christmas dinner gravy as don’t think turkey juices are that flavoursome but forgot to this year
Was going to use bistro beef reduced salt gravy granules and then a knorr chicken stock pot with veg water .
We all love loads of gravy so will be diluted enough not to be too salty .

In the absence of stock we always use the water from the veg (sprouts, carrots, parsnips). Yum!

All this chat of stirring in flour /cornflour, do you just sprinkle it in? Or do a paste first? Then slowly add it?

Tablespoon of cornflour in a mug. Add 1/3 mug of cold water & stir.
Bring stock to boil in pan.
Slowly add cornflour mix to boiling stock whilst stirring vigorously!

that method doesn't work with normal flour though. Goes lumpy!

Use flour not corn flour, make sure you cook it put then add stock and, most importantly, a tablespoon of marmite. Transforms all gravy into wondrousness.

So how did the gravy turn out? I made ours with chicken and chicken stock in advance and it was good :)

I make mine like yours except I thicken it with turkey bisto. Makes fab gravy.

I use the juices flour and stock but also add a bit of Bisto to thicken..not the best one, the one in the cardboard tube.

It's the juiced thta gve the flavour