Makes: 1 Liter
Prep Time: 20 mins
Cook time: 1-2 Hrs
Things you need:
Gravy
1 Turkey carcass & bones
3 Carrots peeled & roughly diced
3 Celery sticks roughly diced
1 Large onion roughly diced
3 Bay leafs
15g Fresh Sage (3-5 Sprigs)
20g Fresh Thyme (5-7 sprigs)
1 Tbsp Coriander Seed
5 Black peppercorns
1 Star anise
30g Unsalted Butter
30g All Purpose Flour
Salt and pepper to taste
1 Glass white wine (your choice, I used sauvignon blanc)
Steps
Chop up Turkey bones and carcass into smaller pieces so they can fit in your roasting tray. Roast for 1hr or so at 400F so that the bones are nice and golden brown. Drain off all the fat after roasting. Save for roast potatoes.
Saute all the veg in a stock pot. I used a 5 L one. Use 2 Tbsp of the turkey fat (rendered from the roasting bones) to saute the veg for 5-10 mins on a medium to low heat.
Add the wine to deglaze the bottom of the stock pot. Scrape up an bits. Let the wine cook off then add all the rest of the herbs and spices. Mix through for 1-2 mins.
Then add the roasted turkey bones and deglaze the bottom of the roasting tray with water and put all of that in the stock pot.
Next add the chicken stock. Top up with 3 Liters or more of water (you want the bones to be covered). Bring up to the boil and then turn down to a simmer. Reduce by half and skim off any scum that comes to the top.
After it has reduced strain off the gravy into a jug or bowl. Make sure you squeeze out all the gravy from the bones and veg.
In a new pan melt the butter and flour and cook out the roux for a few mins until raw flour taste has gone. Slowly whisk in your gravy so it doesn't all go lumpy. Bring up to the boil and simmer for 5-7 mins until thickened. Taste and adjust seasoning.
Pass through a sieve and serve straight away or put a little cling film over the top and keep in your fridge until needed. It will thicken up a lot in the fridge. So let it down with a little chicken stock or water (20-40 ml) when you reheat and adjust seasoning as needed. Enjoy
Tips
Mix up the herbs in your gravy as well as the spices and have some fun with the different flavours.
Get ahead this Christmas and makes this a few days in advance. It freezes well to.
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