When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.
Once the turkey’s done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she’ll add one or two pouches of turkey gravy mix, especially if there’s a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that’s our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.
When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.
Once the turkey’s done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she’ll add one or two pouches of turkey gravy mix, especially if there’s a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that’s our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.