Gravy--cranberry-sauce

Rich turkey gravy

Supercharging your stock with veg, white wine and Marmite is the secret to the greatest gravy

By , 15 October 2018

(2 votes)

Rich turkey gravy
  • Cook: 1 Hour 30 Mins
    plus reducing

  • Serves: 14

Nutritional Info
Each 120g serving contains
  • Energy

    156KJ

    37KCAL

    2%
  • Fat

    1.0g

    low

    1%
  • Saturates

    0.1g

    low

    1%
  • Sugars

    1.3g

    low

    1%
  • Salt

    0.43g

    med

    7%
of your reference intake.
Typical energy values per 100g: 130kJ/31kcal.
Ingredients
  • 4 shallots, peeled
  • 2 carrots, chopped
  • Turkey neck, from the reserved giblets
  • 1.2L chicken stock
  • 100ml white wine (or water)
  • 1tbsp Marmite
  • Pan juices, reserved from the turkey
  • 3tbsp flour
Method
  • Put all the ingredients except the pan juices and flour in a pan. Simmer for 1 hr 15 mins.

  • Strain, then discard the neck. Purée the veg then return to the pan.

  • Skim the fat from the turkey roasting tin and discard. Add the pan juices to the gravy.

  • Mix the flour with 3tbsp water, stir into the gravy and simmer until thick.

  • TOP TIP: If your gravy has a shiny layer of grease, remove the pan from the heat and let it sit for 5 mins. Use a metal serving spoon to skim the fat from the surface, then bring it back to the boil.