zoom Turkey gravy

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Turkey gravy

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Turkey gravy

    Using your own stock will make your gravy taste wonderfully rich and flavoursome.

    • Christmas
    • Preparation time: 1½ hours, plus cooling
    • Cooking time: 10 minutes
    • Total time: 1 hour 40 minutes, plus cooling

    Serves: 8

    Ingredients

    For the turkey stock
    Reserved giblets from the turkey (excluding the liver)
    1 onion, quartered
    1 carrot, cut into chunks
    1 stick celery, cut into chunks
    3 fresh bay leaves
    4 fresh parsley stalks
    6 black peppercorns

    For the gravy
    2 tbsp plain flour
    750ml turkey stock (above) or chicken stock, or a combination of both
    100ml red or white wine

    Method

    1. If you are making your own stock, place the giblets into a pan with 1.5 litres cold water. Slowly bring to the boil and skim off any foam with a slotted spoon.

    2. Add the remaining stock ingredients, then cover and simmer for 30 minutes. Remove the lid and simmer until reduced by half. Strain through a sieve, cool, then cover and chill in the fridge overnight. 

    3. To make the gravy, bring the stock to the boil, then remove from the heat. While the turkey is resting, spoon off the fat from the tin, leaving the dark juices behind. Place the tin over a medium heat and bring to a simmer, then stir in the flour and incorporate all those sticky bits from the bottom. Cook for 2-3 minutes, stirring continuously.

    4. Remove from the heat and stir in 2 ladlefuls of the stock. Return to the hob and cook over a low heat for 2 minutes, then gradually add the remaining stock and wine. Bring to the boil, stirring constantly, until thickened. Simmer gently for 5 minutes, season to taste then strain into a warm jug and serve.

     

    Your recipe note

    Edit your recipe note

    Get ahead

    Make the stock then cool, cover and keep in the fridge for up to 2 days.

    To freeze

    Make the stock, then cool, cover and freeze for up to 1 week.  Defrost thoroughly before using to make the gravy as above.

    Comments

    Average user rating

    4 stars

    Glossary