Whisky gravy

Name: Whisky gravy
Cook time: 15 min
Total time: 15 min
Yield: Serves 8
Ingredients: 2 tbsp plain flour; Small handful fresh thyme; 1 fresh bay leaf; 50ml whisky; 500ml fresh turkey or chicken stock

Published: 31 Dec 09
Updated: 18 Mar 24

Test kitchen approved

This Scottish-inspired whisky gravy recipe is an ideal match for our haggis-stuffed turkey.

Or, serve it as part of a knockout Scottish-inspired menu.

Serves 8
Ready in 15 minutes

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Ingredients

2 tbsp plain flour
Small handful fresh thyme
1 fresh bay leaf
50ml whisky
500ml fresh turkey or chicken stock

Method

While the turkey rests, spoon all but 2 tbsp of the fat from the roasting tin and discard. Place the tin over a low heat, stir the flour into the fat that’s left and cook for 2 minutes, stirring and scraping to incorporate the bits from the bottom of the tin.
Stir in the herbs and whisky and cook for 2-3 minutes. Gradually add the stock, stirring, until smooth. Add the juices from the rested turkey, season, and strain into a jug to serve.

Recipe from January 2010 Issue

Nutrition

Nutrition: per serving

Calories: 40kcals
Fat: 0.6g (0.1g saturated)
Protein: 2.8g
Carbohydrates: 3.5g (0.2g sugar)
Salt: 0.3g

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