Gravy ingredients
- 3 TB butter
- 3 TB flour
- 2 1/2 cups turkey drippings
- 1 tsp thyme
- 1 tsp sage
Gravy instructions
- Melt butter and whisk in flour 1 minute
- Whisk in pan drippings (add chicken broth if necessary)
- Boil then reduce heat and simmer until thickened
- Stir in herbs and whisk in broth if needed, return to simmer
- Simmer 10 minutes
- Strain to serving jug
Turkey roasting tips
- Get timings right – turkeys between 4-6kg should be rested for 1½ hours, and ones from 6-10kg can rest for two hours.
- Heat your oven to 325°F
- 4-5kg – cook 2¼ to 2½ hours
- 5-6kg – cook 2½ to 3 hours
- 6-7kg – cook 3 hours to 3½ hours
- 7-8kg – cook 3½ to 4 hours
- 8-9kg – cook 4 to 4¼ hours
- 9-10kg – cook 4¼ to 4½ hours
- Get turkey out of the fridge 30 minutes before you cook it. You’ll get less shrinkage when it goes into a hot oven.
- Always preheat your oven for at least 20 minutes before cooking your turkey.
- Place some veggies in the bottom of the tray to help make a delicious gravy.
- Cover the turkey loosely with foil, but remove it just under an hour before the timing is up to get the turkey nicely browned.
- Roast the turkey for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer.
- Once cooked, carefully lift the turkey out of the tray and rest on a board. Cover loosely with foil for at least an hour.
Here’s a roast turkey made by my mumsy…
