Gravy, the finishing touch that calls the family to the table. The ‘thick or thin’ debate has divided families and friends around the Christmas dinner table for generations, but what makes a great turkey gravy? We spoke to Chris Knights, our Executive Chef, for the perfect turkey gravy recipe to wow your guests on Christmas Day.
If your turkey is sitting in your fridge a couple of days before the big day then this gravy is a sure winner and something that you can get prepared well in advance
1 large carrot
Turkey neck from your Christmas turkey
1ltr chicken stock
3 tablespoons of plain flour
250ml white wine
5 sage leaves
1 clove of garlic
3 sprigs of thyme
Salt & pepper
A drizzle of vegetable oil
Peel and roughly chop the shallots & carrots, place into a roasting tray with the turkey neck, crushed garlic, thyme, salt & pepper and lastly the vegetable oil. Mix well and place into a pre-heated oven at 180c for 45 minutes-1 hour ensuring to mix half way through.
Remove the ingredients from the oven and place them into a large boiling pan with the chicken stock, bring to the boil and reduce the heat so that the stock is ticking over at a slow pace. Leave this simmering for 2 hours.
Meanwhile, heat the roasting tray on a gas hob, once hot add the white wine and give the tray a good scrape along the bottom with a plastic or wooden spoon to loosen the left over goodness. Once the wine has come to the boil, stir in the flour a little at a time until they are fully combined.
Strain the chicken stock, turkey neck & vegetable mixture through a colander into another pan and place back onto the heat, stir in the flour & wine mix a little at a time until all has been used.
Season to taste and finish off by sprinkling in some chopped sage leaves.
Of course if you don’t fancy doing the washing up this Christmas Day, join us at your your favourite local Young’s pub and let us do the hard work for you.