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Giblet stock method

Put the stock, giblets, onion and bay leaves into a saucepan.

Bring to a boil in the saucepan.

Reduce the heat and simmer for 1 hour then turn off the heat.

Turkey gravy method

Pour the juices from the roasting tray you cooked your turkey in into a jug and let it stand for 5 minutes, or until the fat separates and floats on top.

Spoon off the fat from the top of the juices and discard.

Pour some of the turkey juices back into the roasting tray and place it on the hob over a medium heat.

Add 2 or 3 tablespoons of flour to the roasting tin and whisk the flour into the juices until you get a thick but fluid paste (add more turkey juices or flour to achieve this).

Keep whisking and cook out the flour for at least two minutes (this is what thickens the gravy).

Pour the wine (if using) into the roasting tray, keep whisking and let it heat up.

Add the remaining turkey juices and then start adding the warm giblet stock to the gravy. Keep whisking as the gravy cooks and thickens.

Once you have enough gravy at the right consistency, taste it to see if you need to add any salt and pepper.

Pour the gravy into a serving jug and enjoy with turkey.

Any left over giblet stock can be frozen to make gravy another time.