Our site uses cookies to give you the best experience. Manage your cookies here or continue shopping if you're happy.

Accept & close
    Basket

    Turkey Gravy

    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 all stuck on bits from the bottom of the pan.

    Add the stock and bring to a boil.

    Continuously stirring, boil the gravy for around 5 minutes until thickened.

    Strain into a jug and serve.

    Download recipe