• Save to your scrapbook
  • Save to your scrapbook

    Turkey Gravy 2008

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      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


      The recipe will be added to your scrapbook

    Turkey Gravy 2008

    Making turkey stock takes time, but it’s worth it for this wonderful gravy.

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

    Makes: 500 ml


    • For the gravy
    • 1 tbsp plain flour
    • Juices from turkey roasting tin, excess fat removed
    • 400ml hot turkey stock
    • 3 tbsp port or red wine (optional)
    • 1–2 tbsp redcurrant jelly
    • For the stock
    • Reserved turkey giblets
    • 1 Cooks’ Ingredients Bouquet Garni For Poultry
    • 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. 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. Stir the flour into the juices in the roasting tin, scraping up and mixing in all the sediment.
    3. Gradually pour in the reserved hot stock and the port or wine. 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.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Gravy can be frozen in an airtight container for up to four months.


    Average user rating

    5 stars