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    Rich Turkey Gravy

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    Rich Turkey Gravy

    • Preparation time: 1½ hours for stock, plus cooling
    • Cooking time: 10 minutes
    • Total time: 1 hour 40 minutes, plus cooling 60 minutes 40 minutes


    • Giblet Stock
    • Giblets from 1 turkey
    • 1.5 litres cold water
    • 1 onion, quartered
    • 1 carrot, cut into chunks
    • 1 stick celery, cut into chunks
    • 3 bay leaves
    • 3 sprigs thyme
    • 4 parsley stalks
    • 6 black peppercorns
    • Gravy
    • 2 tbsp plain flour
    • 750ml giblet stock, or fresh chicken stock or a mixture of the two
    • 100ml dry white wine
    • Salt and freshly ground pepper


    1. Wash the giblets. Place in a large pan with the water. Slowly bring to the boil. As it begins to bubble, skim off any scum with a slotted spoon.
    2. Add the remaining stock ingredients then simmer gently, covered, for 30 minutes. Remove the lid and simmer for another 30 minutes or until reduced by half.
    3. Remove from the heat, strain through a sieve, leave to cool, cover and chill overnight. To make the gravy, reheat the stock until just boiling then remove from the heat. This isn't essential but it makes the gravy quicker to cook. Alternatively, simply take the stock out of the fridge 1 hour before use.
    4. When the turkey is cooked and resting, spoon off the fat from the roasting tin, leaving about 5 tbsp of the dark juices behind. Sprinkle over the flour and cook, stirring, over a low heat for 2-3 minutes, scraping up any residue from the tin. Remove from the heat. Stir in a couple of ladlefuls of stock, return to a low heat and cook for 2 minutes, then add the remaining stock and wine. Bring slowly to the boil, stirring constantly. Simmer gently for 5 minutes, season to taste, then strain into a warm jug and serve.

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