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Turkey gravy for Christmas

Name: Turkey gravy for Christmas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 25g butter; Turkey giblets (neck, heart and liver), rinsed; 3 celery sticks, roughly chopped; 2 carrots, roughly chopped; 1 onion, roughly chopped; 3 fresh bay leaves; 8 black peppercorns; 3 tbsp plain flour; 150ml dry white wine

By: Delicious. food team

Published: 30 Nov 05
Updated: 18 Mar 24

This easy (dare we say best) turkey gravy recipe – uses the roasting tin juices and giblets. It’s a proper top-notch gravy for Christmas Day. See the video below for how to make gravy using giblets.

Need something snappier? This whisky gravy recipe is ready in 15 minutes.

Easy
December 2005

Test kitchen approved

Serves 8
Hands-on time 15 minutes, simmering time 1 hour

Need something snappier? This whisky gravy recipe is ready in 15 minutes.

Nutrition: per serving

Calories: 70kcals
Fat: 3.2g (1.8g saturated)
Protein: 3.5g
Carbohydrates: 5g (0.4g sugars)
Salt: 0.2g

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Ingredients

25g butter
Turkey giblets (neck, heart and liver), rinsed
3 celery sticks, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
3 fresh bay leaves
8 black peppercorns
3 tbsp plain flour
150ml dry white wine

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Method

Melt the butter in a large pan over a medium heat. Add the giblets and vegetables and fry for 8 minutes, until golden. Add the bay leaves, peppercorns and 1.5 litres water. Bring to the boil and simmer for 1 hour.
Strain the stock into a jug – you should have around 600ml. Set aside to cool slightly, then discard the fat from the surface.
Place the turkey’s roasting tin on the hob over a medium-high heat. Add the flour and stir for 1 minute. Gradually stir in the wine, bring to the boil and reduce by half. Add the stock and any of the turkey’s cooking juices and bring back to the boil. Reduce to a simmer for 15 minutes, to thicken. Discard any scum from the surface, then season. Keep hot, then strain to serve.