This gravy recipe is for a turkey gravy. If looking for recipes for gravy, this turkey gravy will be ideal.
Getting everything ready
- Make the chicken stock or vegetable stock.
- Peel and roughly chop the onion.
- Wash, peel and rewash the carrot and roughly chop.
- Wash and roughly chop the leek.
- Cut the rashers of bacon into largish pieces.
- Make the bouquet garni.
- Pour the oil into a medium-sized saucepan and place over a medium heat on the stove. Then, add the giblets, onion, carrot, bacon and leek and fry gently for a few minutes to take on a little colour.
- Add the chicken or vegetable stock and the bouquet garni. Bring to the boil, turn down the heat to a gentle simmer and season lightly. Allow the stock to simmer for 1½ hours, skimming off any scum or grease that appears on the surface.
- After about 1½ hours, remove the bouquet garni and strain the stock through a fine strainer lined with muslin. Check the seasoning – you should now have a nice-tasting stock ready to make the gravy with.
- Once the turkey is fully cooked and has been removed from the roasting tin to rest, you will need to deglaze the roasting tin (you will need a very good, strong roasting tin to do this). Firstly, drain off all the excess fats but leave the vegetables etc. in the tray. Place your roasting tin on top of the stove over a high heat. Then, when the tin is very hot, very carefully pour in a little of your stock. This should instantly deglaze your tin with a loud hissing sound and puff of steam. Add the remaining stock, bring to the boil, turn down the heat and allow to simmer for about 10 minutes.
- Mix the gravy powder with a touch of cold water to make a smooth paste. Then, stir the gravy mix into the stock a little at a time until you have the correct thickness for your gravy. We are all different when it comes to gravy – some like it thick, while others prefer thinner gravy.
- Remove the roasting tray from the stove and pass the now turkey gravy through a fine strainer into a clean saucepan. Check the seasoning then cut a circle of greaseproof paper (a cartouche) and place it on top of the turkey gravy. This should stop a skin forming on the surface. Remember to keep the turkey gravy warm over a very gentle heat or, better still, in a bain marie until required.
Stocks and sauces – Hints and tips
We have put together some essential hints and tips for preparing stocks and sauces, which includes information on seasoning and storage.