Making Gravy

Making homemade gravy is easier than you think! It can take less than 10 minutes and you can simply whip it up while your turkey is resting. We know there are many ways to make gravy and you may even have a secret family recipe, but we’ve put together a basic guide that's easy for anyone to follow for your next roast turkey dinner.

The key to the best turkey gravy is to use the drippings from the bottom of the roasting dish. The drippings add richness and loads of flavour. 

Tools:

Whole Chicken Turkey

Tip: Before roasting your turkey, add some aromatics like onions and garlic or herbs like rosemary, thyme or sage to the bottom of the roasting dish; this will add extra flavour when making your gravy later.

  • When you have finished roasting your turkey, carefully remove it from the roasting dish and place it on a large board to rest, leaving all the drippings in the bottom of the roasting dish.
  • To make your gravy, you will need about ½ cup of pan drippings. If you have more than this, discard some, if you have less, you can add some butter to top it up.
  • Place your roasting dish directly on your stovetop over medium heat (or if you would prefer you can carefully pour the pan drippings into a large heavy bottomed saucepan). Leave any onion, garlic or herbs in the pan if you have used these.
  • Let the drippings start to bubble, then sprinkle over 6 tbsp flour and whisk constantly for about a minute to create a roux.
  • Slowly add 1 cup chicken stock, whisking constantly until smooth and thickened. Then add 3 cups of boiling water, 1 cup at a time, whisking well after each addition.
  • Continue to simmer until the gravy has thickened to your desired consistency and season with salt & pepper to taste.
  • For a super smooth and silky gravy, you can strain it through a fine mesh sieve to remove any lumps.
  • Tip: You can make your own turkey stock to use in your gravy. Simply brown the turkey neck and giblets off in a large heavy bottomed pot. Add and brown off any vegetables, like celery, carrot, onion & garlic and herbs. Cover with water and simmer for 1 hour. Strain and use the turkey stock in your gravy.  
  • Tip: Serve your gravy in a warmed jug to prevent it thickening up too much as it cools down.
  • Tip: As a rule of thumb, you will need about ¼ cup - 1/3 cup gravy per person. Adjust measurements to suit.
  • Tip: If your gravy is too thick, you can easily thin it out with stock or water. If your gravy is too thin, it can be thickened by simmering over a medium heat and adding a cornflour slurry.

Storage:

  • You can store gravy in a container in your fridge for up to 5 days. Simply reheat in the microwave (stirring every 30 seconds) or in a saucepan over a low heat.

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