When you have an entire Christmas lunch or dinner to prepare, you want everything to be perfect so you might want some pointers on how to make turkey gravy. This recipe is hassle free but it does assume that you have followed our method on how to roast a turkey. Therefore, it depends on you using the leftover giblets, neck, and onions. If you haven’t used onions in your roast, you may want to fry some up now.
- Juices, fat, and onions from the roasting tin
- 300ml medium white wine
- 600ml good stock
- 2 tsp redcurrant jelly
- 1 tsp cornflour (optional)
- If you have not already done so, transfer the juices, fat, and onions from the roasting tin to a jug or pot. Discard the neck and giblets. When the liquid settles, spoon off as much fat as you can from the top and discard.
- Place the tin on the hob, and pour in the wine, Using a wooden spoon, scrape the bottom of the tin. Reduce until the wine has almost all disappeared.
- Add the juices, onions and stock to the tin. Boil down for about 5 mins until reduced and a little syrupy, stir in redcurrant jelly, and season.
- Add any resting juices. If you prefer a thicker gravy, mix the teaspoon of cornflour with a tablespoon of water and stir into the gravy.
- Strain the finished gravy into a jug or sauce boat.
Traymoor at Christmas
To make things easier and more economical, we have put together a range of Christmas meat hampers. If you are considering buying several items, consider one of these packs and cut costs.
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If you’ve enjoyed our article on how to make turkey gravy, then take a look at our blog page for more meat related snippets.