Hero xmas recipes10

Best turkey gravy

The ultimate bird deserves a delicious gravy, made using a scratch-cooked savoury stock

, 27 October 2020

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Best turkey gravy

  • 1 Hour 10 Mins

  • Serves: 8

Nutritional Info
Each 94g serving contains

  • Energy

    232KJ

    55KCAL

    3%

  • Fat

    2.8g

    low

    4%

  • Saturates

    0.4g

    low

    2%

  • Sugars

    2.4g

    low

    3%

  • Salt

    0.09g

    low

    2%
of your reference intake.
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

  • 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.

  • If your turkey has no giblets, make the stock using a chicken stock cube made up to 650ml with boiling water.

  • 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.

  • Stir in the flour to make a smooth paste. Cook on low for 30 secs, stirring with a whisk.

  • Add the stock and redcurrant jelly. Bring to the boil, whisking. Simmer for 3 mins, then serve in a jug or gravy boat.