Turkey gravy
Gravy is life
I don’t think there is a better sauce than a delicious, thick gravy. Ok, maybe ketchup has to be up there, but I think gravy still wins it for me. You can put it on your roast dinner, on chips, cottage pie, or on your partner, the possibilities are endless. This is my recipe for the perfect gravy this festive season, and I could genuinely drink it straight from the pan. Now, I like to add juices from my turkey to obviously give it that turkey gravy name, however you can use this recipe with other meats too.
It all starts with a chicken wing (for your turkey gravy…)
Yes, I know it can feel a little wasteful having to buy chicken wings just to put in your gravy. But if you want to make a proper, extravagent gravy, this is how I do it. Plus, wings are typically pretty cheap and you can still enjoy them after you’ve used them for your stock! Nothing gets wasted in my house, especially at Christmas. What I also love about this recipe, is that you only need simple ingredients, nothing too out there!
Give it the personal touch
You can personalise this recipe however you like, if you’re making a beef gravy, use cheap strips of beef or any offcuts instead of the chicken wings, and swap the brandy for red wine or port. Also swap out the chicken stock for beef, then you’re good to go! As long as you make sure to scrape in all of the juices from cooking your meat, it’ll be delicious.
Why stop at the gravy…master the TURKEY
Make sure you follow my tried and tested turkey recipe, which has been loved by thousands of you across the internet! Aside from potatoes, it’s one of the recipes I’m most proud of and love seeing your feedback after the big day. I absolutely swear by using a dry brine and compound butter, so if you’re looking to upgrade your technique, give it a go here.
Find the step-by-step video tutorial over on YouTube channel
That’s right, you can follow me as I make it! I’ll also give you some tips and tricks along the way to ensure you master that liquid gold. Dazzle your dinner guests. Or why not watch all my other vids to nail every single element of that Christmas dinner, and improve your spud game.
Turkey gravy
By Poppy Cooks
https://www.poppycooks.com/recipes/turkey-gravy/
Ingredients
- 1kg chicken wings
- Turkey neck and giblets (if using for turkey gravy)
- 1 brown onion, quartered
- 2 carrots, roughly chopped
- 2 sticks of celery, roughly chopped
- 1 leek, roughly chopped
- 8-10 mushrooms (optional)
- 500ml chicken stock
- 50ml brandy (optional – can be swapped for a glass of red or white wine, or just more chicken stock)
- 1 tbsp cornflour made into a slurry with 1 tbsp cold water
Metric
Imperial
Instructions
- Tip all of your chopped veg into a large baking tray and top with the chicken wings, turkey neck and giblets. Drizzle everything with oil and season generously with salt and pepper, then roast at 200ºc/400ºf until golden brown all over.
- When all of the veg and chicken wings are nicely browned, pop the roasting tray on the hob and pour over the brandy (or wine) if using. If you have brandy, set it alight with a match or lighter to burn off the harsh alcohol. Use a splash of chicken stock to deglaze the pan a bit more if needed, then scrape everything from the pan into a large pot. Pour over the remaining chicken stock and top up with a splash of water to completely cover the chicken wings and turkey neck. Bring the pot to a bubble and skim the foamy scum from the top of the pot every now and again.
- Leave the gravy to bubble away until about 1/4 of the liquid remains at the bottom of the pot. While it is simmering, top up with a splash of water every now and again to ensure you get all of the flavour from the wings and vegetables.
- Scoop everything from the pot into a sieve over a smaller saucepan. Use a wooden spoon or spatula to push down on the soft vegetables and meat to really force out all of the remaining flavour. Keep hold of the veg chicken wings as you can pick the meat from the bones to use in a chicken pie filling! Place the delicious gravy back over a low heat and whisk in the cornflour slurry. Continue whisking until your gravy has thickened to the desired consistency, then make sure it is well seasoned and get it served up with your beautiful turkey.