Turkey gravy

Turkey gravy

A great recipe using the giblets from your Classic roast turkey crown in a homemade stock for incredible depth of flavour. Use a pack of fresh chicken stock to save time, if you prefer.

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  • Serves8
  • CourseAccompaniment
  • Prepare20 mins
  • Cook1 hr 10 mins
  • Total time1 hr 30 mins
  • PlusPreparation time 20 minutes + cooling


For the turkey stock (optional)

  • Reserved giblets from the turkey (excluding the liver)
  • 1 onion, quartered
  • 1 carrot, cut into chunks
  • 1 stick celery, cut into chunks
  • 3 bay leaves
  • 4 stalks parsley
  • 6 black peppercorns

For the gravy

  • Juices in the turkey roasting tin
  • 2 tbsp plain flour
  • 750ml turkey stock (above) or chicken stock, or a combination of both
  • 100ml red or white wine


  1. If making the turkey stock yourself, place the giblets in a large pan with 1.5L cold water. Slowly bring to the boil, then skim off any foam with a slotted spoon.

  2. Add the remaining stock ingredients, then cover and simmer for 30 minutes. Remove the lid and simmer until reduced by ½. Strain through a sieve, cool, then cover and chill in the fridge overnight.

  3. To make the gravy, bring the stock to the boil, then remove from the heat. While the turkey is resting, spoon off the fat from the tin, leaving the dark juices behind. Place the tin over a medium heat and bring to a simmer, then stir in the flour and incorporate the sticky bits from the bottom of the tin. Cook for 2-3 minutes, stirring continuously.

  4. Remove from the heat and stir in 2 ladles of stock. Return to the hob and cook over a low heat for 2 minutes, then gradually add the remaining stock and wine. Bring to the boil, stirring continuously, until smooth and thickened. Simmer gently for 5 minutes, then strain into a warm jug and serve.


Typical values per (excluding optional) serving when made using specific products in recipe


152kJ/ 36kcals



Saturated Fat












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