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Apr 7, 2009 06:39 AM

Roasting a Turkey - need gravy help!

Im roasting a turkey breast for Passover using this recipe -

It says nothing about a gravy. Can I just add some vegetables and herbs to the bottom of the roasting pan, and scrape everything up at the end to make a gravy?


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  1. sprinkle your drippings with flour for roux, add some chicken or turkey stock and herbs, etc and yes, you'll have your gravy right there in the bottom of the roasting pan.

    2 Replies
    1. re: hollyd

      Its Passover, so no flour allowed, but i will add some stock to the bottom. Thanks!!

      1. re: shorts

        Can you do corn starch in lieu of flour?

    2. IMake a slurry with potato starch if you need to thicken the stock, especially if the dripping are too intence to thicken just by reducing.

      2 Replies
      1. re: Stuffed Monkey

        If i combine the drippings with stock, do you anticipate it being too intense?

        1. re: shorts

          I always add some stock or broth to my drippings. Also wine at times. (optional) Also, potato starch is great to thicken or corn starch if you can use that. A simple potato cooked in the micro and mashed also will add some thickening or even tapioca if you can do that.

      2. To add extra flavor, cook the giblets with celery, onion, garlic and seasonings covered in water until very tender. Add strained broth to drippings along with chopped giblets and thicken with potato starch or cornstarch. Finish with a tablespoon of butter, salt and freshly ground pepper. May have to add extra broth.

        2 Replies
        1. re: bayoucook

          Awesome. Thanks for everyone's quick replies!

          1. re: shorts

            you can also go the vegan route and thicken with nutritional yeast flakes. Completely tasteless and pretty non-gluey.

        2. You can cook onions in the drippings or in some reserved chicken fat until golden but not burnt, and puree them through a sieve - the pulp is full of flavor and is a great addition and mild thickener for gravy