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Gravy

To make delicious gravy, use turkey juices and giblet stock.

Turkey juices
Half way through cooking the turkey, spoon off the juices into a clean bowl. Cool the juices and then place the bowl in the fridge to let the fat on the top harden. Remove the fat and discard it, keeping the juices for the gravy.

Giblet stock
(Can be made on Christmas Eve) The giblets are the turkey’s inner organs. When you buy a turkey, the giblets should be in a plastic bag inside the cavity of the bird. Remove these before you cook the turkey - if your bird is frozen you will have to defrost it first.

Method

1. Place the giblets in a saucepan, cover them with cold water and then bring to the boil on the hob.
2. Turn down heat and simmer for about an hour – check regularly to make sure it doesn’t dry up. Drain off the liquid into a clean bowl.
3. Allow the giblet stock to cool and then store in the fridge until you are ready to make the gravy.

You can eat the giblets - though they also make a tasty treat for your cat or dog!

You can make gravy using gravy powder or granules. Follow the instructions on the packet, but add giblet stock and/or juices from the turkey in place of water.

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