If you’re looking for the ultimate gravy to crown your holiday meal, Jamie Oliver Turkey Gravy is the one. Rich, deep in flavor, and loaded with seasonal goodness, it’s everything you want poured over your Christmas or Thanksgiving roast. I made it last week for a pre-holiday trial run, and I couldn’t believe how much flavor came from such simple ingredients. (inspired by Jamie Oliver)

Ingredients Needed

For the Roasting Tray:

2 onions, peeled and roughly chopped
2 carrots, washed and roughly chopped
2 sticks of celery, roughly chopped
2 rashers of higher-welfare smoked streaky bacon
2 fresh bay leaves
2 sprigs of fresh sage
2 sprigs of fresh rosemary
2 star anise
10 free-range chicken wings or 3 chicken drumsticks + 3 chicken legs
2 tbsp olive oil
Sea salt and black pepper, to taste

Optional Extras:

60ml (¼ cup) sherry or port

For Finishing the Gravy:

4 tbsp plain flour
2 tbsp cranberry sauce
2 litres (8 cups) boiling water

How To Make Jamie Oliver Turkey Gravy

Prep the Veg and Chicken:
Start by preheating your oven to 180ºC (350ºF, Gas Mark 4). In a deep roasting tray, toss in your chopped onions, carrots, celery, bay leaves, herbs, and star anise. Scatter over the bacon slices—don’t worry if they look a bit rustic. Then add your chicken wings or legs. I used wings and gave them a bash with a rolling pin to really crack the bones and release flavor. Drizzle everything with olive oil, season generously, and give it all a good mix.

Roast to Perfection:
Roast everything for about 1 hour until the chicken is golden and the vegetables are starting to caramelize. Your kitchen will already smell like the holidays at this point!

Mash and Fry for Flavor:
Once out of the oven, place the tray directly on your hob over low heat. Use a potato masher to crush everything down—veggies, chicken, bones and all. This is key to getting every ounce of flavor out. If you’re using sherry or port, pour it in now and let it bubble away to cook off the alcohol.

Thicken with Flour and Simmer:
Sprinkle in the flour, stir it through, then slowly pour in the boiling water. Stir well, scraping up all the caramelized bits from the bottom. Let it simmer for 30 minutes, stirring occasionally, until it reduces and thickens.

Strain and Store:
Place a coarse sieve over a large bowl or jug, and carefully pour the gravy through. Use the back of a spoon to press down and extract every drop. Taste and adjust the seasoning. Once cool, pop it in the fridge or freezer until you need it.

Combine with Turkey Drippings:
After roasting your turkey, remove it from the tray and skim off most of the fat (save it for roasties!). Reheat your make-ahead gravy by pouring it into the roasting tray and scraping up those golden bits. Add cranberry sauce here—it balances everything beautifully.

Final Strain and Serve:
Strain once more into a clean pan, skim any excess fat, and stir in any turkey resting juices before serving hot.

Why I Love This Recipe

This gravy genuinely feels like the “secret sauce” that brings the whole festive meal together. I made it ahead of time and froze it, which took so much stress out of the big day. Plus, the cranberry and star anise bring a beautiful twist I hadn’t expected—it’s not just gravy, it’s a proper flavor bomb!

Recipe Tips

Use Chicken Wings if You Can: They pack loads of flavor and give the gravy that essential richness.
Don’t Skip the Star Anise: It sounds unusual but adds a subtle, almost magical depth.
Add Turkey Drippings Right at the End: This step transforms it into something really special.
Balance with Cranberry Sauce: It brings sweetness and rounds out the savory notes.
Make It Ahead: This gravy freezes brilliantly, making your holiday less hectic.

How To Store This Jamie Oliver Turkey Gravy

In the Fridge:
Store in an airtight container for up to 3 days.

In the Freezer:
Freeze in portions for up to 3 months. Be sure to leave space for expansion.

Reheating:
Defrost overnight in the fridge if frozen. Reheat gently in a saucepan over low heat, stirring often. Add a splash of water or turkey juices if it thickens too much.

Nutrition Facts (per serving)

Calories: 114
Carbs: 10.3g
Protein: 7.4g
Fat: 5g
Sugar: 3.5g
Fibre: 1.2g
Sodium: 320mg (approx., depending on your salt)

Let’s Answer a Few Questions!

Can I make this gravy vegetarian?
Sure! Swap the chicken for mushrooms and roasted squash, and use veggie stock. It won’t be quite the same, but it’ll still be tasty.

Is the star anise really necessary?
It’s subtle, not overpowering. You can leave it out, but it does add a nice background note.

Can I use leftover cooked chicken instead?
You can, but raw chicken bones give the best flavor. If using cooked, simmer a bit longer to draw out what you can.

What if my gravy is too thick?
Just add a splash of hot water or stock until it’s the consistency you like.

Can I freeze this with the turkey drippings already added?
Absolutely. Just make sure it’s completely cool before freezing.

Try More Recipes:

Jamie Oliver Turkey Gravy

Course: SauceCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

114

kcal

Rich, make-ahead turkey gravy bursting with roasted veggies, herbs, and a hint of cranberry—perfect for holiday dinners!

Ingredients

2 onions, chopped
2 carrots, chopped
2 sticks celery, chopped
2 rashers smoked streaky bacon
2 bay leaves
2 sprigs sage
2 sprigs rosemary
2 star anise
10 chicken wings or 3 drumsticks + 3 legs
2 tbsp olive oil
4 tbsp plain flour
2 tbsp cranberry sauce
2 litres boiling water
60ml sherry or port (optional)
Salt and pepper to taste

Directions

Preheat oven to 180ºC (350ºF). Add chopped veg, herbs, star anise, and bacon to roasting tray.
Add chicken, season, drizzle with oil, and roast for 1 hour.
Mash everything in the tray over low heat. Add sherry if using and cook off.
Stir in flour, then boiling water. Simmer 30 minutes.
Strain into a bowl and cool.
When ready to serve, reheat with turkey drippings and cranberry sauce. Strain again and serve hot.