Recipes
Best turkey gravy
The ultimate bird deserves a delicious gravy, made using a scratch-cooked savoury stock
The ultimate bird deserves a delicious gravy, made using a scratch-cooked savoury stock
Cook: 1 Hour 10 Mins
Serves: 8
Nutritional Information
Each 94g serving contains
Energy
232kj
55kcal
232kj
55kcal
3%
Fat
2.8g
2.8g
Low
4%
4%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
2.4g
2.4g
Low
3%
3%
Salt
0.09g
0.09g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
247kj/59kcal
Typical energy values per 100g:
247kj/59kcal
Ingredients
Giblets from the turkey (or1chicken stock cube if you have no giblets)
1 carrot, halved
1 onion, halved
1 bay leaf
3 sprigs parsley
3 sprigs thyme
Juices from the roasting tin
3tbsp plain flour
2tbsp redcurrant jelly
Method
1
The day before, make a stock from the turkey giblets. Discard the liver and put the rest in a pan with the carrot, onion and herbs. Add 650ml boiling water and partially cover the pan. Simmer for 2 hrs, skimming the top occasionally. Strain, skim, cool and refrigerate.
2
If your turkey has no giblets, make the stock using a chicken stock cube made up to 650ml with boiling water.
3
On the day, discard the fat from the turkey roasting tin. Put the juices in a pan, along with any browned bits scraped from the bottom of the tin.
4
Stir in the flour to make a smooth paste. Cook on low for 30 secs, stirring with a whisk.
5
Add the stock and redcurrant jelly. Bring to the boil, whisking. Simmer for 3 mins, then serve in a jug or gravy boat.