Turkey Gravy

Turkey Gravy

Takes 2 to 2 1/2 hrs


One to get on with while your turkey is busy roasting in the oven. A no nonsense recipe for a delicious turkey gravy.

Best made with a glass of your favourite tipple in hand. 


  1. While your turkey is roasting, gently simmer the neck, heart and gizzard in 1.5 litre water or water and white wine, with some chopped carrot, onion and parsley, a bay leaf and 5 or so peppercorns. 
  2. Allow to simmer for 1.5 hours before straining out and discarding the solids. 
  3. Reduce the liquid by half.
  4. Use the reduced liquid to deglaze the roasting tray once the turkey is cooked. Simmer for 5 minutes, scraping the bottom of the tray as you go. 
  5. For a thicker gravy, pour back into a saucepan. Separately, combine 1 heaped teaspoon of cornflour with just enough water to loosen it, pour into the simmering gravy and mix well until thickened. 
  6. Season to taste and add a dollip of Dijon mustard if you like. 


Giblets (neck, heart & gizzard)


White wine (optional)




Bay leaf


Cornflour (optional)

Dijon mustard (optional)


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