There’s nothing quite like gravy to complete a roast meal. Make the stock using the giblets 1-2 days before, then finish the gravy on Christmas Day.
Homemade Turkey Gravy
- For the gravy
- 2 tbsp plain flour
- 750ml turkey giblet stock, or fresh chicken stock, or a mixture of the two
- 100ml dry white wine
- For the turkey stock
- Reserved giblets from the turkey
- 1 onion, quartered
- 1 carrot, cut into chunks
- 1 stick celery, cut into chunks
- 3 fresh bay leaves
- 3 sprigs fresh thyme
- 4 fresh parsley stalks
- 6 black peppercorns
- Wash the giblets with cold water, then place in a large pan with 1.5 litres cold water. Slowly bring to the boil. As the water begins to bubble, skim off any scum with a slotted spoon.
- Add the remaining stock ingredients, then cover and simmer for 30 minutes. Remove the lid and simmer for a further 30 minutes, or until reduced by half.
- Remove the stock from the heat and strain through a sieve. Leave to cool, then cover and chill in the fridge overnight.
- Before making the gravy, reheat the stock until just boiling then remove from the heat.
- When the turkey is cooked and resting, spoon off the fat from the roasting tin, leaving the dark juices behind. Place the roasting tin on the hob and bring to a simmer. With a wooden spoon, stir in the flour and incorporate all those tasty sticky bits on the bottom of the tin. Cook for 2-3 minutes, stirring continuously to avoid lumps.
- Remove from the heat. Stir in two ladlefuls of the stock. Return the tin to the hob and cook on a low heat for 2 minutes, then gradually add the remaining stock and wine. Bring slowly to the boil, stirring constantly, until thickened. Simmer gently for 5 minutes. Season to taste, then strain into a warm jug and serve.
- Preparation time: 1½ hours for stock, plus cooling
- Cooking time: 10 minutes
- Total time: 1 hour and 40 minutes, plus chilling overnight
Typical values per serving:
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This recipe was first published in November 2007.