Turkey gravy

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Reserved bones from the turkey, roasted until golden brown
1 white onion peeled and roughly chopped
2 carrots peeled and roughly chopped
1 bay leaf
4 sprigs of thyme
1 head garlic
200ml red wine
200ml port
1tblsp butter
1tblsp plain flour


Place all ingredients into a large stock pot and bring to the boil, reduce the heat to a simmer and allow to simmer for 2 hour, skimming all the time. It is important to keep the stock clear from scum at all times. After 2 hours remove from the heat and strain through a fine sieve into a clean pot. Place the strained stock back over the heat and reduce by two thirds.

When the turkey has been removed from the oven and is resting. Remove the turkey from the roasting tray into a clean plate. Strain of all of the fat from the tray and place the tray over high heat. Add the red wine and the port and bring to the boil, scrap of all of the bits of meat stuck to the bottom of the pan, the liquid will make this lift of easily. Reduce the wine and the port until it starts to thicken. Add the butter and stir until it has melted, add the flour and mix well to form a roux with the butter. Pour in the turkey stock and bring to the boil, reduce the heat to a simmer and continue to cook until the sauce has reduced and thickened. Season to taste and serve with the turkey.

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