Homemade Turkey Gravy

Homemade Turkey Gravy

A good gravy starts before roasting the meat. Always place a carrot, onion, and garlic at the bottom of a roasting tray and any bones available from the roast. This will be the base for the gravy when the roast in ready and resting! for a make-ahead gravy, use chicken wings.
4.50 from 2 votes
Course christmas, Side Dish
Cuisine Christmas, Irish
Servings 4


  • roasted bones and veg – from the roasting tray
  • 600 ml chicken stock
  • 1 bay leave
  • ½ sprig rosemary
  • 4 sprigs thymes
  • 3-4 tbsp. of plain flour
  • 150 ml Red Wine
  • 50 g butter
  • salt & pepper


  • Bring to the boil the stock into a saucepan with the bay leaf, rosemary and thyme. Simmer for 5 minutes on low heat to infuse the flavours. Keep aside until needed.
  • Using the roasting tray from the roasted turkey ( see previous recipe).
  • Pour any excess fat in a small container on the side. Place the roasting tray on the cooking hob. Sprinkle with the flour and colour for 1 minute on medium heat, stirring once to colour the flour and coat all the leftover meat and veg .
  • Then, deglaze the pan with the red wine and warmed infused stock. Bring to the boil, and simmer for 3-5 minutes until coating consistency is achieved.
  • Pass the gravy through a fine sieve into another saucepan and at last whisk in the cold butter cubes.
  • Serve when ready!
Keyword christmas, gravy, Sauce, side dish

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