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    Heston's Gravy

    Recipe from Heston's happy Christmas - The great chef is sticking with tradition this year with spectacular turkey and tremendous trimmings all round - it’s the ultimate family feast.

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hours

    Serves: 6


    • 2 tbsp groundnut oil
    • 225g unsalted butter
    • Reserved turkey neck
    • Reserved turkey wings
    • 1 onion, thinly sliced
    • 1 garlic clove, crushed
    • 250g button mushrooms, thinly sliced
    • 250ml dry white wine
    • 500ml chicken stock
    • Reserved pan juices and vegetables from the turkey
    • 2 sprigs thyme
    • 1 sprig rosemary
    • 1 bay leaf
    • 1 tsp sherry vinegar


    1. Heat the oil and 125g butter over a medium heat; when the butter begins to foam, add the turkey neck and wings and brown on all sides for 8 to 10 minutes. Remove from the pan and set aside.
    2. Cook the onion, garlic and mushrooms in the same pan until soft.
    3. Increase the heat and add the wine to the pan, scraping up any bits caught on the bottom. Bring to a simmer, then reduce until nearly all the liquid has gone.
    4. Add the turkey neck, wings and stock to the pan with the vegetables and juices from the turkey-roasting tray. Simmer for 30 minutes; strain into a clean pan.
    5. Meanwhile, gently heat the remaining 100g butter in a pan until it is brown and smells nutty. Strain through a fine sieve.
    6. Use a hand blender to whisk 50ml of the brown butter into the gravy (keep any remaining butter for another time). Add the herbs and allow to infuse for 10 minutes before removing them. Add the vinegar and salt to taste; keep warm.
    7. Copyright © Heston Blumenthal 2010

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