turkey gravy
 

Specify that you want the giblets when ordering your turkey, as they form the base of a good gravy. The first stage may be prepared a day ahead, meaning it is quick to finish while the turkey is resting. If you prefer a thicker texture, add a little more flour and be sure to cook it out.

serves 6

1 tbsp mild olive oil
Giblets from the turkey, roughly chopped 1 small onion, peeled and roughly chopped 1 stick of celery, roughly chopped
1 small carrot, roughly chopped
1 bay leaf
300ml white wine
1 tsp soy sauce
1 tsp redcurrant jelly
3 tsp plain flour

Heat a pan with the olive oil and add the giblets to brown. Add the onion, celery, carrot and bay leaf and cook over a medium heat until the vegetables are dark, golden brown.

Add 50ml wine and simmer for 2 minutes. Pour over 750m1 water and bring back to simmer, then lower the heat as much as possible and cook for 1 hour, skimming any impurities from the top as they bubble up. Cool and place in the fridge until ready to use.

While the turkey is resting, set its roasting tray over a low heat, add the remaining wine and scrape the tray to deglaze. Pour over 300ml water and the giblet stock and stir through. Leave to bubble down for a few minutes, then stir through the soy sauce and jelly and work in the flour with a whisk. Cook out for 5 minutes, then carefully pass the hot gravy through a sieve.