You don't need us to tell you just how important it is to crack the gravy for Christmas Day, and what better flavoured gravy to go with your turkey, than turkey gravy!
This tried and tested recipe combines turkey stock and rich roasting juices with light red wine for a well-balanced gravy worthy of the occasion.
If you're still not convinced, not to worry because we have plenty of easier and cheaper options to try instead, that come in the form of turkey crowns and rolled turkey breast recipes.
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Yields:
8
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
78
Ingredients
The juices in the tin reserved after roasting the turkey
1Tbsp.
plain flour
200ml
(¹⁄³ pint) light, fruity red wine
About 1.1 litres (2 pints) hot turkey stock
¼ lemon
Directions
Step 1
Spoon off all but 2tbsp fat from the turkey roasting tin, leaving behind all the dark juices. Put the roasting tin on the hob over a low heat.
Step 2
Sprinkle the flour into the roasting tin and stir into the juices. Cook for 2-3min, stirring constantly, to make a paste.
Step 3
Gradually pour in the red wine, stirring all the time, then slowly add the hot stock. Bring to the boil, then simmer for 15-20min until thickened and syrupy. Strain into a warm jug. Season and add a squeeze of lemon juice to taste.
Step 4
For the turkey stock: Put the turkey giblets into a large pan. Add 1 onion, peeled and quartered, 1 carrot, peeled and quartered, 1 celery stalk, halved, 4 black peppercorns, 2 allspice berries and 1 bay leaf. Add 2 litres (3½ pints) cold water. Bring to the boil. Simmer for 1hr, skimming occasionally, then strain through a sieve lined with muslin or kitchen paper to remove any scum. Cool quickly, pour into an airtight container and chill for up to one day. You can freeze any leftover stock for up to a month.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
