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    Turkey Gravy 2005

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    Turkey Gravy 2005

    Making turkey stock takes time, but it is worth it to make a wonderful gravy.

    • Christmas
    • Preparation time: 25 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Makes: 500ml


    • For the Gravy
    • 1 tbsp plain flour
    • Juices from turkey roasting tin, with the excess fat poured off
    • 400ml hot turkey or chicken stock, excess fat removed
    • 1-2 tbsp redcurrant jelly
    • For the Stock
    • Reserved turkey giblets
    • 1 fresh bouquet garni
    • 2 fresh bay leaves
    • ½ onion, peeled and roughly chopped
    • 4-6 black peppercorns


    1. Place all the stock ingredients in a pan. Cover with 1 litre of cold water and bring to the boil, then reduce the heat and simmer gently, uncovered, for about 1 hour, or until the stock has reduced by a third. Strain the stock through a sieve and reserve.
    2. Using a wooden spoon, stir the flour into the juices in the roasting tin, scraping and stirring to incorporate all the residue.
    3. Gradually pour in the reserved hot stock. Place on the hob and bring to the boil, stirring constantly, until the gravy has thickened. Then stir in the redcurrant jelly until dissolved. Season to taste.

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    Cook's tips

    For a richer gravy, stir 2-3 tbsp red or white wine into the juices before thickening with the flour.


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