How to Make Turkey Gravy

An Amazing Giblet Gravy Recipe

Learn how to make turkey gravy. You'll love this delicious giblet gravy recipe. This rich, flavorful gravy quickly became a family favorite. It's the perfect to serve with any roast poultry dish.

This simple, yet impressive gravy, is a recipe from Robert Jackson's website, Gourmet-Food-Revolution. Check out his website for other gourmet food recipes.

Ingredients
1 pint giblet stock (recipe follows)
1/2 to 1 oz. white flour
1 glass of red wine, or 1/2 glass port wine
1 teaspoon Worcestershire Sauce
1 teaspoon red currant jelly
1 teaspoon Maggi or Bovril seasoning, or to taste
Knob of butter
salt and freshly ground black pepper to taste

Make the giblet sauce.
(Robert claims that this is the secret ingredient for a really good Giblet Brown Gravy.

1. Wash the giblets and shake dry.
2. Heat 2 tablespoons of oil in a large saucepan, add giblets, a roughly chopped onion, 2 chopped stalks of celery, and a chopped carrot. Fry over medium heat until golden brown.
3. Take pan off the heat and add enough water to cover generously. Bring back to boil and skim off the top until clear.
4. Pop in a bay leaf and a couple of fresh herb stalks. Season with salt and freshly ground pepper. Simmer gently, uncovered, until reduced by half.

How to Make Turkey Gravy - finishing steps
1. Using the pan that the poultry has been roasted in, tip off almost all of the fat, leaving behind about 2 tablespoons, plus all of the wonderful juices.
2. Put the pan back on low heat. Gradually mix in the flour a little at a time using a wooden spoon. Make sure that you scrape all of the crunchy brown bits inside the pan into the mix.
3. Now slowly add the stock, mixing each addition with a whisk to keep it smooth. Keep adding the stock until the desired consistency is achieved (if you run short of stock, add more water, instead).
4. Bring the gravy back to simmer, whisking as you do. Add the red wine or Port, redcurrant jelly and Worcestershire Sauce. Stir well.
5. Now season to taste with Maggi or Bovril and finally salt and freshly ground black pepper. Allow to simmer for a few minutes.
6. Adjust the consistency again if needed by adding more liquid if the gravy is too thick or simmer longer if it's too thin. Add a knob of butter and stir until smooth and glossy.
7. Finally, strain the gravy through a sieve into a warmed gravy boat or jug and serve hot..

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We hope you enjoy this turkey giblet gravy recipe as much as our family does.