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Turkey Gravy with Cranberry Sauce

(Serves 10 portions)

Unit of
Metric Quantity Ingredient name

30g 0.03 kg KNORR Turkey Bouillon

1ltr 1 ltr Water, boiling
50g 0.05 kg Cranberry Jelly
90g 0.09 kg KNORR White Roux.

1. Mix the turkey bouillon and water together until dissolved.
2. Place the turkey bouillon and cranberry jelly in a suitable pan over a medium heat, bring to the boil.
3. Decant the white roux granules into the boiling stock and whisk, reduce to a simmer and cook for 1
4. Serve the gravy with Roasted turkey and all the trimmings
Handy hint
Try adding some KNORR Primerba Herb Paste in at stage two to give an interesting twist.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24
Discard leftover food of over 2 hours hot holding