No Christmas dinner is complete without Turkey Gravy.
Growing up I didn’t like gravy and had dry meals, I look back at this and am appalled at myself, it’s just weird.
The new trend this year seems to be make ahead gravy. This Jamie Oliver recipe is proving to be very popular. Don’t get me wrong I like to plan and make ahead as much as possible for Christmas day, but gravy isn’t one of them. I like to use the fat and turkey juices from the baking dish to make my gravy. I might try his recipe one day to have some gravy in the freezer to have on hand.
INGREDIENTS
Cornstarch/Cornflour
Turkey Fat/Juices
Salt & Pepper
Water
METHOD
Cook your turkey. When cooked, pour the fat/juices into a pot with a lid. I leave all the little bits of turkey, herbs, anything that’s in the roasting tin, it all adds to the flavour. You can remove if you’d prefer.
Mix cornstarch with cold water. I start with 2tbsp of cornstarch in 200ml of cold water.
Turn on a low heat and gently stir in the cornstarch, season with salt and pepper. Keep stirring, give it a few minutes to begin thickening, add more water or cornstarch depending on how thick you like your gravy.
Serve with any of the foods from my 12 Foods of Countdown.