Dawn: If you only make real gravy once a year, this is your chance. It exploits all the flavours of the meal and although it is a labour of love, it is worth every minute of the effort.
Andrew: It does need you to have turkey giblets from your butcher to follow each step.
Dawn: If you have a frozen turkey, or you can’t obtain giblets, turkey stock, or a good chicken stock, are available as an alternative.
Andrew: Lets start with the giblet stock.
Ingredients – Christmas Eve
Turkey giblets including the neck and liver
One onion, sliced in half
One carrot, sliced in half lengthwise
A few peppercorns
Method – Christmas Eve
- Wash the giblets, place in a saucepan with the onion, add water to cover and bring the pan to a simmer.
- Remove any scum with a slotted spoon, then add rest of ingredients.
- Cover with a lid and simmer for up to 2 hours.
- Strain the stock, discarding the giblets and vegetables, and when cooled cover and keep in the fridge.
Andrew: Another case of great Christmas aromas!
Dawn: And no waste either. People used to give the cooked giblets to the cat or dog, but that isn’t advisable now.
Andrew: Yes Dawn, even our furry friends have to watch what they eat now.
Dawn: Let’s move on 24 hours shall we!
Ingredients – Christmas Day
Juices from the turkey
2 tbsp plain flour
Method – Christmas Day
- Once the turkey is cooked and lifted from the roasting tin, spoon off any excess fat and dispose of this properly.
- Place the roasting tin on a low heat on the hob, and gradually add the flour, mixing with a balloon whisk to avoid lumps.
- Gently heat the giblet stock in a separate sauce pan.
- Gradually add the stock to the turkey juices, mixing constantly until you have a smooth gravy to the consistency you like.
- Season to taste.
- Transfer to a jug or gravy boat and cover until required.
Andrew: Fabulous! The perfect accompaniment, and nothing wasted or unnatural.
Dawn: Keep following the blog and Twitter feed @Love_Food_UK for Christmas updates.