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.