Gravy for the Christmas turkey

Gravy for the Christmas turkey

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(5 ratings)

Prep: 5 mins Cook: 20 mins


Serves 8

This simple recipe uses white wine for a pale, light gravy, but it can also be made with red wine or Port for a richer flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal123
  • fat8g
  • saturates3g
  • carbs9g
  • sugars0g
  • fibre1g
  • protein6g
  • salt0.24g
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  • 1 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 200ml white wine or red wine
  • 600ml chicken stock


  1. Pour away any excess fat from the turkey roasting tin but keep the onion halves (if using our Roast turkey with citrus butter recipe). Set the tin over a medium heat, then sprinkle over the flour. Stir with a wooden spoon and cook for 2 mins, turning the onion over in the mixture to extract the flavour.

  2. Slowly stir in the wine and stock, adding any juices from the resting turkey. Bring to the boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Sieve and season before serving alongside your Christmas turkey.

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Comments, questions and tips

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abcdefghijord's picture
4th Jan, 2014
I made this for Christmas lunch, and it was lovely! I however followed a recipe that had butter, lemon and bay leaves for the turkey which left a hint of lemon in the gravy but didn't overpower too much. Love the white wine flavour and but I have used flour in the past and ended up with a lumpy gravy so followed another BBC Good Food recipe and used corn flour. I did make the gravy again for new years lunch, which had no extras (except minus flour and adding corn flour) and it was lovely! This is now my go to gravy recipe, even my 3 year old niece loved it and my fussy little brother!
Zena Simpson
16th May, 2012
thanks so much for that!! just wot i needed :-)
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