Delia Smith Christmas Turkey Gravy Recipe

This simple turkey gravy is packed with flavor from the turkey’s pan juices and a homemade giblet stock. It’s smooth, rich, and the perfect finishing touch for your Christmas meal.

Ingredients Needed:

For the Stock:

• turkey giblets
• 1 bay leaf
• 1 sprig of thyme
• 4 black peppercorns
• ½ onion, sliced
• 1.2 litres/2 pints water

For the Gravy:

• pan juices from the roast turkey
• 25g/1oz plain flour
• salt and pepper

How To Make Christmas Turkey Gravy Recipe?

1. Make the Giblet Stock: Put the giblets in a saucepan and cover with water. Add the bay leaf, thyme, peppercorns, and onion. Bring to a boil, skim off any foam, then let it simmer for 45 minutes. Strain and measure out 750ml/1¼ pints of stock.
2. Prepare the Gravy Base: Remove most of the fat from the turkey roasting pan, leaving the juices. Place the pan over low heat, add the flour, and stir until smooth and golden brown.
3. Add the Stock: Slowly pour in the stock, a little at a time, stirring constantly to lift all the flavorful bits from the pan. Let the gravy simmer, stirring, for 3–4 minutes until it thickens.
4. Season and Serve: Taste and add salt and pepper as needed. Serve hot with your roast turkey.

Recipe Tips:

• Skim the Stock: Remove any foam or impurities while the giblet stock simmers to keep the gravy clear and flavorful.
• Brown the Flour Well: Stir the flour in the pan juices until golden brown for a rich, deep flavor.
• Add Stock Slowly: Pour the stock in small amounts while stirring to prevent lumps and keep the gravy smooth.
• Scrape the Pan: Use a wooden spoon to lift all the tasty bits from the roasting pan for extra flavor.
• Adjust Thickness: If the gravy is too thick, add a little more stock; if too thin, simmer longer to reduce.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the gravy cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, pour the gravy into a freezer-safe container. Freeze for up to 3 months.
• Reheat: Pour the gravy into a saucepan and warm over low heat, stirring constantly. If it’s too thick, add a little water or stock until smooth.

Nutrition Facts:

• Calories: 50 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 120mg
• Potassium: 50mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 2g

Try More Delia Smith Recipes:

• Delia Smith Mincemeat Recipe
• Delia Smith Christmas Stuffing Recipe

Delia Smith Christmas Turkey Gravy Recipe

Course: SauceCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

50

minutes

Calories

50

kcal

This simple turkey gravy is packed with flavor from the turkey’s pan juices and a homemade giblet stock. It’s smooth, rich, and the perfect finishing touch for your Christmas meal.

Ingredients

• For the Stock:

• turkey giblets

• 1 bay leaf

• 1 sprig of thyme

• 4 black peppercorns

• ½ onion, sliced

• 1.2 litres/2 pints water

• For the Gravy:

• pan juices from the roast turkey

• 25g/1oz plain flour

• salt and pepper

Directions

• Make the Giblet Stock: Put the giblets in a saucepan and cover with water. Add the bay leaf, thyme, peppercorns, and onion. Bring to a boil, skim off any foam, then let it simmer for 45 minutes. Strain and measure out 750ml/1¼ pints of stock.
• Prepare the Gravy Base: Remove most of the fat from the turkey roasting pan, leaving the juices. Place the pan over low heat, add the flour, and stir until smooth and golden brown.
• Add the Stock: Slowly pour in the stock, a little at a time, stirring constantly to lift all the flavorful bits from the pan. Let the gravy simmer, stirring, for 3–4 minutes until it thickens.
• Season and Serve: Taste and add salt and pepper as needed. Serve hot with your roast turkey.

Notes

• Skim the Stock: Remove any foam or impurities while the giblet stock simmers to keep the gravy clear and flavorful.
• Brown the Flour Well: Stir the flour in the pan juices until golden brown for a rich, deep flavor.
• Add Stock Slowly: Pour the stock in small amounts while stirring to prevent lumps and keep the gravy smooth.
• Scrape the Pan: Use a wooden spoon to lift all the tasty bits from the roasting pan for extra flavor.
• Adjust Thickness: If the gravy is too thick, add a little more stock; if too thin, simmer longer to reduce.