Proper turkey gravy
- Good Food team
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Serves 8 generously
Prep: 10 mins
Cook: 1 hr and 15 mins
A star rating of 3.6 out of 5.5 ratingsRate
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This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month
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Orange & tarragon roast turkey
A star rating of 4.4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 chopped onions
-
turkey
neck (optional)
-
1.3 litres turkey or chicken stock
-
3 tbsp plain flour
-
5 tbsp white wine
or water
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Nutrition: per serving
- kcal61
- fat1g
- saturates0.4g
- carbs6g
- sugars1g
- fibre1g
- protein5g
- salt0.94g
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Method
-
step 1
Put the onions 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 the onion into the stock until smooth.
-
step 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 one 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
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A star rating of 3.6 out of 5.5 ratings
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