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Turkey Gravy

Quick and easy recipes to accompany your Christmas dinner.

 

What better gravy to have with your Christmas dinner than turkey gravy. The best thing about this recipe is that you can prepare it way before the big day so you’re not rushing around the kitchen on the day. This gravy keeps for up to 3 months in the freezer so there’s no excuse not to make it yourself.

  • 6 turkey wings (or other turkey parts)
  • 2 medium onions, peeled and quartered
  • 250ml water
  • 2 litres chicken stock, divided
  • 2 carrots, chopped
  • 1/2 teaspoon dried thyme
  • 100g plain flour
  • 2 tablespoons butter
  • 1/4 teaspoon ground black pepper

 

Remove the wings from the pot and place on a cutting board. Once cooled, skin and take off the meat you can save this for another time, throw away the bones. Pour the gravy into another pan but make sure to use a sieve, press onto the veg to extract any extra liquid. Bring the contents of the pot to a gentle boil. In a medium bowl, whisk flour into the remaining chicken stock until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

Add the turkey wings to a baking tray and cover with onions cook on gas mark 6/200C for 1 hour to make sure the skin is browned. Place the contents into a 5 litre pan then stir 1.5 litres of stock into the pan add thyme and carrot, then bring to boil. Reduce the heat to a medium/low heat uncovered and leave for 1 hour – 1 hour 30mins.

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