Chicken Recipes
Turkey gravy
Make your Christmas turkey gravy a thing of beauty with this simple recipe. Prepare steps 1–2 in advance to make life easier on the day.
If you have bought a turkey crown that doesn’t come with giblets, you can either buy them separately (they are usually very cheap from butchers) or use readymade stock and start at step 3.
Ingredients
- giblets: turkey giblets
- bay leaf: 1 bay leaf
- thyme: 1 sprig of thyme
- peppercorns: 4 black peppercorns
- onion: ½ onion, sliced
- pan juices from the roast turkey
- plain flour: 25g/1oz plain flour
- : salt and pepper
Method
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Place the giblets in a saucepan and cover with 1.2 litres/2 pints water. Add the bay leaf, thyme, peppercorns and onion. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.
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Strain the stock and measure 750ml/1¼ pints. Set aside.
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Spoon off most of the fat from the roasting tin, leaving the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.
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Slowly start adding your stock, a little at a time, scraping the tin (or pan) with a wooden or silicone spatula to lift up and incorporate all the tasty juices. Bring the gravy to a simmer, stirring constantly.
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Simmer for 3–4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.
Turkey gravy