Easy turkey gravy
- December 2007
- Serves 8
- Ready in 1½ hours
This delicious (and easy) turkey gravy recipe is simple to make and will go perfectly with your roast turkey at Christmas, Easter…
We’ve got another similar turkey gravy that also uses giblets, if you’d like to compare the two. See our Turkey gravy for Christmas recipe.
- 4.6g (2g saturated)
- 3g (0.2g sugar)
- 25g butter, softened
- 25g plain flour
For the turkey stock
- 1 tbsp sunflower oil
- Giblets, plus any bones and cooking juices from the turkey
- 4 large shallots, halved
- 1 large carrot, thickly sliced
- 2 celery sticks, thickly sliced
- 2 fresh bay leaves
- 6 black peppercorns
- Heat the sunflower oil in a large, heavy-based pan over a high heat. Add the giblets, any bones and fry for 3-4 minutes, until browned. Add the halved shallots, carrot and celery and fry for 8 minutes, until browned.
- Add the bay leaves, peppercorns and 1.2 litres of water to the pan, bring to the boil, then reduce the heat and simmer, uncovered, for the solids. You should have 600ml. If not, boil to reduce to this amount.
- Mash the butter and flour together to a paste (this is called a beurre manié). Add the cooking juices from the turkey to the stock and put back on the heat. Bring to the boil and simmer for 5 minutes. Gradually whisk in the beurre manié, until the gravy is glossy and thickened. Simmer for a further 5 minutes. Season to taste and serve hot.
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