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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
