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!
No ratings yet
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
  • 250 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