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Christmas Turkey Gravy

Homemade gravy turkey

Your free range bronze turkey from Beech Ridge Farm will be prepared ready for the oven with giblets packed inside the bird and carefully boxed. But are you ever sure what to do with the giblets? Well, making your own stock and gravy will lift your Christmas lunch to the next level. It will be wonderfully rich and full of great flavour.

It is best to do this a day or two before Christmas day. Simply cool, cover and store in the fridge for up to two days – you’ll be busy enough on Christmas morning!

Preparation time: 
1½ hours, plus cooling

Cooking time: 
10 minutes

Total time: 
1 hour 40 minutes, plus cooling

This recipe serves 8

 

Ingredients

To make the turkey stock

Giblets from the turkey (excluding the liver)
1 onion (quartered)
1 carrot (cut into chunks)
1 stick celery (cut into chunks)
3 fresh bay leaves
4 fresh parsley stalks
6 black peppercorns

For the gravy

2 tbsp plain flour
750ml turkey stock (the one you’ve just made!)
100ml red or white wine

Directions

To make the stock

  1. Put the giblets into a pan with 1.5 litres cold water and slowly bring to the boil.
  2. Skim off foam with a slotted spoon.
  3. Now add the remaining stock ingredients, cover and simmer for 30 minutes.
  4. Then remove the lid and simmer until the liquid is reduced by about half.
  5. Strain through a sieve, cool, then cover and chill in the fridge overnight or until needed.

To make the gravy

  1. While the turkey is resting, bring the stock to the boil and then remove from the heat.
  2. Spoon off the fat from the tin (the one that had the turkey in it) leaving the dark juices behind.
  3. Place the tin over a medium heat and bring to a simmer
  4. Stir in the flour making sure you get all those sticky bits from the bottom of the tin (that’s where all the flavour is). Cook for 2-3 minutes, stirring continuously.
  5. Remove from the heat and stir in 2 ladles of the stock.
  6. Return to the hob and cook over a low heat for 2 minutes, then gradually add the remaining stock and wine.
  7. Bring to the boil, stirring constantly, until thickened.
  8. Simmer gently for 5 minutes, season to taste then strain into a warm jug and serve with your Christmas turkey.