Turkey gravy in boat in table

Proper turkey gravy

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(1 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins


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

  • Freezable

Nutrition: per serving

  • kcal102
  • fat2g
  • saturates1g
  • carbs9g
  • sugars3g
  • fibre2g
  • protein11g
  • salt0.5g


  • 2 chopped onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • turkey neck (optional)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1.3l turkey or chicken stock
  • 3 tbsp plain flour
  • 5 tbsp white wine or water


  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.

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Comments, questions and tips

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28th Dec, 2011
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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