Save to your scrapbook
Traditional turkey gravy
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Cooking juices from the turkey roasting tin
750ml turkey stock or fresh chicken stock
2 tbsp plain flour
100ml dry white wine
1. Bring the stock to the boil, then remove from the heat. While the turkey is resting, spoon off the fat from the tin, leaving only the dark juices behind. Place the tin over a medium heat and bring to a simmer, then stir in the flour incorporating all the sticky bits from the bottom. Cook for 2-3 minutes, stirring continuously.
2. Remove from the heat and stir in 2 ladlefuls of the stock. Return to the hob and cook over a low heat for 2-3 minutes, then gradually add the remaining stock and wine. Bring to the boil, stirring until thickened. Simmer gently for 5 minutes, season to taste, then strain into a warm jug.
Cook's tipGet ahead: cool, then freeze in an airtight container for up to 1 month. Defrost thoroughly before reheating until simmering and piping hot.
Typical values per serving:
This recipe was first published in December 2016.