Turkey gravy is the perfect accompaniment to your Christmas dinner and this simple recipe is a true Christmas classic. It’s so easy to make and a great way of using up leftovers juices too. This recipe serves 6 people and will take around 55 mins to prepare and cook. This gravy is packed full of flavour and so much better than shop-bought. It’s a great way of making the most out of your Christmas turkey as fats and juices often go to waste. This is a special Christmas treat! This gravy is just perfect drizzled over crispy roast potatoes, dipping Yorkshire puds or smothering your veg to make it that little bit easier to eat.
- 700ml water
- giblets from roast turkey
- 1x small onion, chopped
- 1tsp mixed herbs
- pinch of salt and pepper
- 4tbsp fat sediment from roast turkey
- 2tbsp plain flour
- ¼ tsp garlic pepper
- ½ tsp onion salt (try the herb section at your local supermarket)
Make the stock by filling a large saucepan with the water, giblets, onion, herbs and seasonings. Bring to the boil, cover and simmer for about 45 mins. Strain the stock through a fine sieve.
To make the gravy, remove the meat from the roasting tin and strain off all except 4tbsp of the fat sediment.
Place the tin over a low heat and stir in the flour. Cook the flour gently until it is light brown in colour. Blend in the garlic pepper, onion salt and 600ml of the strained giblet stock. Simmer for 2-3 mins.
This recipe is best made and served on the same day.