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Turkey gravy
Turkey gravy is a Christmas essential, rich and flavourful, made from the juices of a perfectly roasted turkey. It adds a savoury, comforting touch to every plate, elevating your festive meal with delicious depth of flavour.
Servings
6-8 portions
Preparation
2 hours
Cooking time
10 minutes
Ingredients
For the Stock
- Turkey giblets
- 1 onion, quartered
- 1 carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 5 peppercorns
- 800ml water
For the Gravy
- 500ml turkey stock
- 20g flour
- 200ml red wine
Method
Stock
To make the stock, first wash the giblets and put them into a saucepan.
Add the vegetables, peppercorns and water.
Use a spoon to remove any froth that emerges on the surface.
Simmer for 2 hours.
Strain the stock and store until you’re ready to make your gravy.
Gravy
After your turkey has been roasted, remove it from the roasting tin.
Strain the fat from the tin, keeping the juices.
Put the roasting tin onto your hob and heat the juices over a medium heat.
Add the flour and stir until smooth.
Add the wine and scrape up any browned bits from the bottom of the pan.
Add the stock and bring to a boil.
Stir continuously and simmer for around 5 minutes until the gravy thickens.
Strain into a jug and serve.
