Best turkey gravy
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- 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
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.