Delia Smith’s Christmas Turkey Gravy is made with turkey giblets, bay leaf, thyme, black peppercorns, onion, pan juices, and plain flour. This traditional gravy recipe creates a delicious sauce that complements your Christmas dinner. It takes about 1 hour to prepare and can serve up to 6-8 people.
Delia Smith Christmas Turkey Gravy Ingredients
- Turkey giblets
- 1 bay leaf
- 1 sprig of thyme
- 4 black peppercorns
- ½ onion, sliced
- Pan juices from the roast turkey
- 25g / 1oz plain flour
- Salt and pepper
How To Make Delia Smith Christmas Turkey Gravy
- Prepare the stock: Place the turkey giblets in a saucepan and cover with 2 pints / 4 cups (1.14 liters) of water. Add the bay leaf, thyme, peppercorns, and onion. Bring to a boil, skim off any scum, reduce the heat, and simmer for 45 minutes.
- Strain and measure the stock: Strain the stock and measure out 750ml / 3 cups (1¼ pints). Set aside.
- Prepare the gravy base: Remove the fat from the turkey roasting tin, leaving just the juices. Add the flour and mix gently with the juices over low heat until golden brown and smooth.
- Combine the stock and pan juices: Remove from heat and pour in the hot stock, scraping the tin to incorporate all the meaty bits.
- Cook and thicken: Return the mixture to the heat and bring to a boil for 3-4 minutes, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
Recipe Tips
- Skim the stock carefully: When simmering the giblets, make sure to skim off any scum that rises to the top to keep the stock clear and flavorful.
- Use hot stock for smoother gravy: Always pour hot stock into the pan juices to prevent lumps from forming when thickening the gravy.
- Mix the flour well: Stir the flour slowly into the turkey juices until it becomes golden and smooth, ensuring no clumps remain for a silky texture.
- Scrape the roasting tin thoroughly: Use a spatula to scrape all the meaty bits from the tin—they add rich flavor to your gravy.
- Season gradually: Taste the gravy before adding salt and pepper. The pan juices may already be salty, so add seasoning in small amounts to avoid overdoing it.
What To Serve With Christmas Turkey Gravy?
This rich and savory turkey gravy pairs well with mashed potatoes, roast vegetables, stuffing, or buttered peas. It also can be served alongside Yorkshire pudding, cranberry sauce, roast turkey, or green beans for a delicious Christmas dinner.
How To Store Leftovers Christmas Turkey Gravy?
- Refrigerate: First, let the leftover Christmas Turkey Gravy cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: After cooling the gravy, pour it into a freezer-safe container, leaving some room at the top for expansion. Freeze for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
How To Reheat Leftovers Christmas Turkey Gravy?
- In The Microwave: Pour the leftover turkey gravy into a microwave-safe bowl. Cover with a microwave-safe lid or plate and heat in 30-second intervals, stirring in between, until hot.
- On The Stove: Pour the gravy into a saucepan and warm over low heat for 5-7 minutes, stirring occasionally to ensure it heats evenly and doesn’t stick to the pan.
Delia Smith Christmas Turkey Gravy Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 25
- Total Fat: 1g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 270mg
- Potassium: 20mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 0.5g
Try More Delia Smith Recipes:
Delia Smith Christmas Turkey Gravy
Description
Delia Smith’s Christmas Turkey Gravy is made with turkey giblets, bay leaf, thyme, black peppercorns, onion, pan juices, and plain flour. This traditional gravy recipe creates a delicious sauce that complements your Christmas dinner. It takes about 1 hour to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Prepare the stock: Place the turkey giblets in a saucepan and cover with 2 pints / 4 cups (1.14 liters) of water. Add the bay leaf, thyme, peppercorns, and onion. Bring to a boil, skim off any scum, reduce the heat, and simmer for 45 minutes.
- Strain and measure the stock: Strain the stock and measure out 750ml / 3 cups (1¼ pints). Set aside.
- Prepare the gravy base: Remove the fat from the turkey roasting tin, leaving just the juices. Add the flour and mix gently with the juices over low heat until golden brown and smooth.
- Combine the stock and pan juices: Remove from heat and pour in the hot stock, scraping the tin to incorporate all the meaty bits.
- Cook and thicken: Return the mixture to the heat and bring to a boil for 3-4 minutes, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
Notes
- Skim the stock carefully: When simmering the giblets, make sure to skim off any scum that rises to the top to keep the stock clear and flavorful.
- Use hot stock for smoother gravy: Always pour hot stock into the pan juices to prevent lumps from forming when thickening the gravy.
- Mix the flour well: Stir the flour slowly into the turkey juices until it becomes golden and smooth, ensuring no clumps remain for a silky texture.
- Scrape the roasting tin thoroughly: Use a spatula to scrape all the meaty bits from the tin—they add rich flavor to your gravy.
- Season gradually: Taste the gravy before adding salt and pepper. The pan juices may already be salty, so add seasoning in small amounts to avoid overdoing it.
Delia Smith Christmas Turkey Gravy