Proper turkey gravy

This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month

  • Prep:10 mins
    Cook:1 hrs 15 mins
  • Easy

Nutrition per serving

  • kcal 102
  • fat 2g
  • saturates 1g
  • carbs 9g
  • sugars 3g
  • fibre 2g
  • protein 11g
  • salt 0.5g


  • 2 chopped onions
  • 1 large carrot, chopped
  • turkey neck (optional)
  • 1.3l turkey or chicken stock
  • 3 tbsp plain flour
  • 5 tbsp white wine or water


  1. Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)

  2. Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

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