- 8
Ingredients
- 300 ml turkey cooking juices
- 150 ml Madeira
- 2 sprigs rosemary
- 2 sprigs thyme
- 350 ml chicken stock
- 100 ml mushroom stock - from the soaked dried mushrooms for the stuffing (alternatively supplement with extra chicken stock)
- 30 g softened butter
- 30 g plain flour
Preparation
Step 1
This delicious gravy from Gordon's Christmas Cookalong Live 2012 uses mushroom stock and Madeira to add flavour to your turkey juices
Remove the turkey from the roasting tray, place on a serving plate, cover loosely with foil and leave to rest.
Carefully tip the roasting tray towards one corner and pour the excess fat off into a bowl (if you find this too difficult simply pour all the contents into a jug, let it settle then use a spoon to scoop off the fat before returning the remaining juices to the roasting tray). Place the roasting tray over a medium heat and scrape the tray with a wooden spoon or whisk to release any nice sticky bits from the bottom. Add the Madeira and herbs and some of the lemon, garlic, orange and onion from the turkey cavity. Remove the wings from the turkey and use a fork to flake the meat into the roasting tray. Add the chicken stock and the mushroom stock reserved from soaking the dried mushrooms for the stuffing - if you aren’t using this, add an extra 100ml of chicken stock.
In a small bowl, mix the butter and flour together until it forms a smooth paste. Whisk the paste into the gravy until it is all incorporated - this will help it to thicken.
Turn up the heat and allow to bubble for a few minutes to reduce and concentrate the flavours.
Strain through a sieve into a saucepan ready to re-heat easily before transferring to a gravy jug and serving.