Mary Berry Turkey Crown Gravy Recipe

This easy turkey gravy is rich, smooth, and full of flavor. Made with turkey juices, white wine, and cranberry sauce, it’s the perfect finishing touch for your turkey crown.

Ingredients Needed:

• 4 tbsp plain flour
• 100 ml white wine
• 500 ml chicken stock
• 2 tbsp cranberry sauce
• ½ tbsp balsamic vinegar
• 100ml of the turkey juices

How To Make Turkey Crown Gravy Recipe?

1. Rest the Turkey: Take the turkey out of the roasting tin and cover it with foil while it rests.
2. Make the Base: Stir the flour into the turkey juices in the roasting tin until a smooth paste forms.
3. Add the Liquids: Pour in the white wine and chicken stock, then bring to a boil. Lower the heat and let it simmer for 5 minutes, stirring gently.
4. Add Flavor: Mix in the cranberry sauce and balsamic vinegar, then cook for another 5 minutes until thick.
5. Serve: Strain if needed, then pour over your turkey crown and enjoy!

Recipe Tips:

• Use the Right Turkey Juices: Make sure to collect at least 100 ml of turkey juices from the roasting tin. This adds deep flavor to the gravy. If you don’t have enough, use a little extra chicken stock.
• Cook the Flour Well: Stir the flour into the turkey fat and let it cook for 1-2 minutes before adding liquid. This removes the raw flour taste and makes the gravy smooth.
• Simmer Until Thick: Let the gravy simmer for at least 5 minutes after adding stock and wine. Stir gently to help it thicken properly without lumps.
• Balance the Flavors: Taste the gravy before serving. If it’s too tangy from the balsamic vinegar, add a little more cranberry sauce. If it’s too sweet, add a pinch of salt.
• Strain for a Smooth Gravy: If you prefer a silky texture, strain the gravy through a fine sieve before serving. This removes any lumps or bits for a perfect finish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the gravy cool down, then keep it in a sealed container in the fridge. Use it within 3 days.
• Freeze: Once the gravy is fully cooled, pour it into a freezer-safe container. Freeze for up to 3 months.
• Reheat: Pour the gravy into a saucepan and warm it over low heat, stirring constantly. If it thickens too much, add a splash of stock or water to adjust the consistency.

Nutrition Facts:

• Calories: 80 kcal
• Total Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 5mg
• Sodium: 200mg
• Potassium: 150mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Marie Rose Sauce Recipe
• Mary Berry Hollandaise Sauce Recipe

Mary Berry Turkey Crown Gravy Recipe

Course: SauceCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

80

kcal

This easy turkey gravy is rich, smooth, and full of flavor. Made with turkey juices, white wine, and cranberry sauce, it’s the perfect finishing touch for your turkey crown.

Ingredients

• 4 tbsp plain flour

• 100 ml white wine

• 500 ml chicken stock

• 2 tbsp cranberry sauce

• ½ tbsp balsamic vinegar

• 100ml of the turkey juices

Directions

• Rest the Turkey: Take the turkey out of the roasting tin and cover it with foil while it rests.
• Make the Base: Stir the flour into the turkey juices in the roasting tin until a smooth paste forms.
• Add the Liquids: Pour in the white wine and chicken stock, then bring to a boil. Lower the heat and let it simmer for 5 minutes, stirring gently.
• Add Flavor: Mix in the cranberry sauce and balsamic vinegar, then cook for another 5 minutes until thick.
• Serve: Strain if needed, then pour over your turkey crown and enjoy!

Notes

• Use the Right Turkey Juices: Make sure to collect at least 100 ml of turkey juices from the roasting tin. This adds deep flavor to the gravy. If you don’t have enough, use a little extra chicken stock.
• Cook the Flour Well: Stir the flour into the turkey fat and let it cook for 1-2 minutes before adding liquid. This removes the raw flour taste and makes the gravy smooth.
• Simmer Until Thick: Let the gravy simmer for at least 5 minutes after adding stock and wine. Stir gently to help it thicken properly without lumps.
• Balance the Flavors: Taste the gravy before serving. If it’s too tangy from the balsamic vinegar, add a little more cranberry sauce. If it’s too sweet, add a pinch of salt.
• Strain for a Smooth Gravy: If you prefer a silky texture, strain the gravy through a fine sieve before serving. This removes any lumps or bits for a perfect finish.