Gravy might just be the unsung hero of Christmas dinner and it certainly brings every element together. From the turkey itself to the stuffing, potatoes, and even tomorrow’s leftovers, nothing beats a flavoursome gravy to moisten the plate.
If you’re looking for a simple turkey gravy that you’ll want to drizzle over everything, look no further than this BBC recipe which claims the secret to a good gravy is “lots of meat juices and a decent stock”. Made with the delicious pan drippings from your Christmas roast, it’s incredibly flavourful and surprisingly simple.
All you’ll need is the juices from the pan of your turkey, turkey giblets (if using) and a couple of herbs. If you have bought a turkey crown that doesn’t come with giblets, you can either buy them separately or use readymade stock.
Turkey gravy recipe
Ingredients
Pan juices from the roast turkeyTurkey giblets (or stock)One bay leafOne sprig of thymeFour black peppercornsHalf an onion, sliced25g/1oz plain flourSalt and pepper
Method
Place the giblets in a saucepan and cover them with 1.2 litres/two pints of water. If you don’t have giblets, simply use ready-made stock, or, as the next best option, a good-quality low-sodium chicken stock.
Add the bay leaf, thyme, peppercorns, and onion to the pan, then bring everything to a boil. Skim off any foam that rises to the surface, reduce the heat, and let it gently simmer for 45 minutes.
Strain the liquid, measure out 750ml/1¼ pints, and set it aside for later.
Next, turn to the turkey juices. Spoon off most of the fat from the roasting tin, keeping the flavourful juices in place. Add the flour and stir it in over a low heat until the mixture turns a golden brown and becomes smooth.
Gradually pour in the stock, a little at a time, scraping the bottom of the tin with a wooden or silicone spatula to lift all the caramelised bits into the gravy. Bring it to a gentle simmer, stirring continuously.
Let the gravy simmer for three to four minutes, stirring all the while until it thickens and any lumps disappear. Season to taste, then serve.
