Proper turkey gravy

Proper turkey gravy

4

(1 rating)

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Cooking time

Prep: 10 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8 generously

This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
102
protein
11g
carbs
9g
fat
2g
saturates
1g
fibre
2g
sugar
3g
salt
0.5g
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Ingredients

  • 2 chopped onions
  • 1 large carrot, chopped
  • turkey neck (optional)
  • 1.3l turkey or chicken stock
  • 3 tbsp plain flour
  • 5 tbsp white wine or water

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Method

  1. Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
  2. Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

Recipe from Good Food magazine, January 2012

BBC GoodFood Magazine

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spongemaker1's picture
spongemaker108:50, 28th Dec, 2011
4

This wasn't the best turkey gravy I have ever made but the prepare ahead method appealed to me. If I ever make it again I would not blend the carrot (leave in the onion) it was more like a tasty turkey soup poured over our roast dinner!

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