The ultimate turkey gravy

    3 hours 35 min

    There's nothing quite like homemade gravy. This one is no exception, it's rich and absolutely delicious. It takes a little while to make, but the results are really worth it.

    5 people made this

    Serves: 10 

    • 450g giblets, neck and clipped wing tips from turkey
    • 2 carrots, roughly chopped
    • 1 stick celery, roughly chopped
    • 1.5 litres water
    • 500ml chicken stock
    • 350ml turkey drippings from roasted turkey
    • 4 tablespoons plain flour
    • 2 tablespoons tomato puree
    • 2 tablespoons redcurrant jelly
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:3hr20min  ›  Ready in:3hr35min 

    1. While the turkey is roasting, place the giblets, turkey neck and clipped turkey wing tips into a large saucepan with the carrots, celery, water and chicken stock. Bring to the boil over medium heat, skim off any foam that forms on the top, reduce heat to low and simmer the stock for 3 hours. Strain the stock, skim off the fat and set aside. There should be about 1 litre of stock.
    2. Skim off and discard all but 4 tablespoons of the fat from the drippings in the roasting tin and place the roasting tin over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato puree; bring to the boil, simmer for 5 minutes, then whisk in the redcurrant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.


    This recipe assumes that the turkey will produce about 350ml of drippings after skimming. Actual amount may vary.

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    Reviews in English (7)


    As the author of this recipe, I would like to point out that the stated 5 cup yield is a bit of a stretch. To ensure the full flavour is achieved it might be wise to not overly dilute. If possible use chicken stock rather than water should you decide to do so. Any extra liquid above what the recipe calls for should be added in small quantities. Taste as you go. I hope you like it. Enjoy!  -  13 Sep 2010  (Review from Allrecipes US | Canada)


    This took a long time to make but it was so worth it. I made this for thanksgiving and it was a hit. I added shallots to the mix which made it less sweet. Very rich flavor and a darker gravy which is delish in my opinion.  -  30 Nov 2010  (Review from Allrecipes US | Canada)


    Excellent. Substituted real chicken broth, tasted divine! Easy, too!  -  26 Nov 2010  (Review from Allrecipes US | Canada)