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How To Make Perfect Turkey Gravy

How To Make Perfect Turkey Gravy

Perfect Turkey Gravy Recipe. The perfect companion to the holiday turkey, this sure-fire recipe for the perfect turkey gravy is guaranteed to be a hit! Impress family and friends with this tasty accompaniment. Experience our Perfect Turkey Gravy recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
12
Prep =
20m
Cook =
50m
Total =
1h:10m

Step 1: You will need:

  • for the turkey stock:
  • Leftover turkey parts (necks and wings), divided into chunks.
  • 1 carrot, peeled and roughly chopped
  • 1 onion with its skin, roughly chopped
  • 2 garlic bulbs, cut horizontally
  • 2 celery stalks, chopped
  • 200 ml Madeira wine
  • 2 ltr chicken stock, (or water)
  • 1 sprig rosemary
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 5 allspice berries
  • for the gravy:
  • 6 tbsp fat from the turkey's drippings
  • 6 tbsp flour
  • 2 saucepans
  • 1 wooden spoon
  • 1 strainer

Step 2: Brown the meat

Place a large pot over a high heat. Add the butter and let it brown and add the meat but do not stir immediately. After a few minutes, gradually begin to stir. When the meat has browned, add the onions, celery, carrots, and garlic. Stir and let the vegetables cook for 5 to 7 minutes.

Step 3: Begin the stock

Add the wine and let it cook for a few minutes until the alcohol has evaporated. Next, add the stock and bring to a simmer. Once hot, gently skim the surface. Lower the temperature and add the bay leaves, black pepper, allspice and rosemary. Let it simmer until reduced by one-half.

Step 4: Videojug Tip

With holiday cooking, timing is everything. You will need to start making your turkey stock as soon as the bird goes into the oven or even earlier!

Step 5: Continue the stock

From the drippings of your roast turkey, skim about 6 Tbsp of fat and set it aside. Skim the rest of the fat from the top of the drippings and discard it. Pour the remaining drippings into the reduced stock. Stir and continue to simmer.

Step 6: Finish the gravy

Once the stock has reduced to 1/2 of its original volume, remove it from the heat. Place another saucepan over a medium heat. Add to it the 6 Tbsp of fat from the drippings and the flour.
Mix it well to create what is known as a "roux" and cook for a few minutes stirring constantly. After a few minutes, place the strainer over the saucepan and pour the stock into the pan. Discard the contents of the strainer. Stir the gravy vigorously until it thickens. Remove it from the heat.

Step 7: Serve

Pour the gravy into a serving jug and serve while steaming hot.