Turkey Gravy
This gravy is rich in flavour and Gluten Free. The color will depend on how the turkey cooks in your oven. 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 favorites include these recipes: Turkey Brine, Turkey, Turkey Stuffing, Potatoes, Cranberries, Coleslaw, and Yams.
Ingredients
- 1 cup (128 GR) cornstarch (7 CHO/1 TBSP/8 GR) 112 CHO
- 10 cups chicken stock 0 CHO
- ¼ cup port 12 CHO
TOTAL CHO 124 CHO
- TOTAL GRAMS 1930 GRAMS
- 124 CHO DIVIDED BY 1930 GRAMS = .064 CHO/GRAM
- 1 TBSP = 15 GRAMS (.064 CHO x 15 GRAMS) .96 CHO/TBSP
- ¼ CUP = 4 TBSP (.96 CHO x 4) 3.84 CHO/1/4 CUP
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.) 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 20 – 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. The CHO is close, however, measure your own gravy to see how the CHO compares.
