Turkey Gravy

So you’re roasting your turkey to perfection, but what about that gravy?  Well, if you’ve followed the recipe, there’s really nothing to it.  If you follow my turkey roasting recipe, and buy the best quality free range bird, there will probably be no need even to season the gravy- this will be the best you’ve ever tasted.  Perfect turkey gravy in an instant…


  • Turkey giblets
  • Turkey roasting juices
  • Water
  • Cornflour
  • Salt & Pepper to season


  • Put the giblets in a pan and cover with water.
  • Bring to the boil and simmer gently whilst the turkey is roasting.  Check periodically and top up the water if necessary
  • When the turkey has finished roasting, remove the bird from the tin and set aside to rest
  • Tip the contents of the giblet pan into the roasting tin
  • Strain all of the roasting juices through a sieve to remove the giblets, herbs, spices, onions and the odd free range feather into a tall jug and leave for a few minutes to settle. Squeeze out the last of the liquid.  The fat will start to rise to the top
  • Carefully strain off the fat and dispose of conscientiously
  • Return the liquid to a pan and bring to the boil.  Stir in 1-2 tbsp slaked cornflour to thicken slightly
  • Adjust the seasoning and serve



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