The Best Christmas Turkey Gravy with Giblets
Rich, savoury gravy made with homemade giblet stock and the roasting juices from your turkey—the perfect finishing touch to Christmas dinner.
The Best Christmas Turkey Gravy with Giblets
Print recipeServes 6 –8 servings
Ingredients
For the giblet stock
- Turkey neck, heart and gizzard from your giblet bag
- 1 large onion quartered
- 1 carrot roughly chopped
- 1 celery stick roughly chopped
- 1 bay leaf
- 2 sprigs thyme
- 6 black peppercorns
- 1.5 litres cold water
For the gravy
- Roasting juices from your cooked turkey
- 3 tbsp turkey fat from the roasting tin or 40g butter
- 40 g plain flour
- 750 ml giblet stock plus extra to adjust the consistency
- 100 ml dry white wine or cider optional
- Salt and freshly ground black pepper
- 1 tsp redcurrant jelly optional
Method
Make the giblet stock
- Remove the giblets from their packaging. Use the neck, heart and gizzard; leave out the liver, which can give a strong, bitter flavour. Do not rinse the giblets.
- Place the giblets, vegetables, herbs and peppercorns in a large saucepan. Add the cold water and bring gently to the boil.
- Simmer for 1½–2 hours, partly covered, skimming any foam. Add water if needed to keep the ingredients submerged.
- Strain through a fine sieve and discard the solids. Measure out 750ml stock and reserve any extra for thinning.
Finish the gravy
- When the turkey is cooked, transfer it to a platter to rest. Pour the roasting juices into a jug. Let the fat rise; reserve 3 tbsp fat, spoon off the excess and keep the juices underneath.
- Use a hob-safe roasting tin over medium-low heat, or a saucepan. Add the reserved fat or butter. Stir in the flour and cook for 2 minutes.
- Whisk in the wine or cider, if using, then the warm stock a little at a time. Add the turkey juices. Scrape up golden-brown roasting deposits, leaving burnt patches behind.
- Simmer for 10–15 minutes, stirring until smooth and thickened. Thin with extra stock if needed. Add the jelly, if using, then season to taste.
- Serve piping hot. For an extra-smooth finish, strain into a warmed gravy jug.
Tips, preparation and allergens
Best results: Giblet stock and browned turkey juices provide the flavour. Season at the end; the roasting juices may already be salty.
Prepare ahead: Make the stock the day before. Cool promptly and refrigerate within two hours. Reheat when making the gravy; finish while the turkey rests.
Dietary and allergen notes: Contains celery in the stock. Plain flour contains wheat and gluten; butter contains milk if used. Wine or cider may contain sulphites—check labels. For gluten-free gravy, omit the flour and whisk a slurry of 2 tbsp cornflour and 3 tbsp cold water gradually into simmering stock and juices. Cook until thickened; check all ingredients.
Timings: Makes 6–8 servings. Stock takes approximately 90–120 minutes and the gravy 15–20 minutes. Total time is approximately 120–155 minutes, excluding roasting the turkey.
Complete your Christmas dinner
A turkey for your table.
Choose your Christmas turkey, then use the roasting juices to make this delicious gravy.