This easy Jamie Oliver turkey gravy is rich, flavorful, and perfect for your holiday feast! Roasted vegetables, fresh herbs, and a touch of cranberry create a delicious depth of flavor. Prepare it in advance with simple ingredients, then finish with turkey drippings for the ultimate gravy. Ideal for Christmas or Thanksgiving, this foolproof recipe ensures a stress-free, flavorful meal!
Ingredients Needed
- 2 onions, peeled and roughly chopped
- 2 carrots, washed and roughly chopped
- 2 sticks of celery, roughly chopped
- 2 rashers (slices) 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
- Optional: 60ml (¼ cup) sherry or port
- 4 tbsp plain flour (all-purpose flour)
- 2 tbsp cranberry sauce
- 2 litres (8 cups) boiling water
- Sea salt and black pepper, to taste
How To Make Turkey Gravy
- Preheat the oven: Set the oven to 180ºC (350ºF, Gas Mark 4).
- Prepare the ingredients: Place the chopped onions, carrots, celery, bay leaves, sage, rosemary, and star anise in a high-sided roasting tray. Scatter the bacon over the top.
- Add the chicken: If using chicken wings, break them open and bash them with a rolling pin to release extra flavor. Place them in the tray, drizzle with olive oil, season with salt and pepper, and toss everything together.
- Roast the ingredients: Cook in the oven for 1 hour, or until the chicken is tender and golden.
- Mash and fry: Remove the tray from the oven and place it over a low heat on the hob. Use a potato masher to mash everything, scraping up all the flavorful bits. The longer you fry, the darker your gravy will be. If using sherry or port, add it now and let it cook off for a few minutes.
- Add flour and water: Stir in the flour, then gradually pour in the boiling water. Simmer for 30 minutes, stirring occasionally, until thickened and reduced.
- Strain and store: When the gravy reaches your desired consistency, pour it through a coarse sieve into a large bowl, pressing down to extract all the goodness. Taste and adjust the seasoning. Let it cool to room temperature, then store in the fridge or freezer until needed.
- Defrost if frozen: If you stored the gravy in the freezer, transfer it to the fridge to thaw.
- Prepare the turkey drippings: Once the turkey is cooked, transfer it to a platter to rest for up to 2 hours, covered with foil and a clean tea towel. Skim off most of the fat from the roasting tray and save it for cooking later.
- Combine with turkey juices: Pour the defrosted get-ahead gravy into the tray with the turkey drippings. Bring to a boil over the hob, scraping up all the sticky bits for extra flavor. Stir in the cranberry sauce to balance the flavors.
- Strain and serve: Once the gravy is piping hot, strain it through a coarse sieve into a pan. Leave it on the lowest heat until ready to serve. Skim off any excess fat and stir in any extra turkey resting juices before serving.
Recipe Tips
- Roast for Maximum Flavor: Let the chicken and veggies brown well in the oven before making the gravy—this creates a deep, rich taste.
- Use Boiling Water: Adding hot water instead of cold helps extract flavors faster and gives a smoother consistency.
- Strain for a Smooth Gravy: Push everything through a coarse sieve, using the back of a spoon to get every drop of goodness while removing any chunks.
- Don’t Skip the Turkey Juices: When reheating, mix the gravy with fresh turkey drippings for extra richness and a perfect holiday taste.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover turkey gravy cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Once cooled, pour the gravy into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. To use, thaw overnight in the fridge before reheating.
- Reheat: Pour the gravy into a saucepan and reheat over low to medium heat for 5–10 minutes, stirring constantly until smooth and steaming hot. Add a little water if it thickens too much.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 114
- Total Fat: 5g
- Saturated Fat: 1.5g
- Total Carbohydrate: 10.3g
- Dietary Fiber: 1.2g
- Sugars: 3.5g
- Protein: 7.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetable Sauce
- Jamie Oliver Mint Sauce Recipe
- Jamie Oliver Veggie Gravy
- Jamie Oliver Pizza Tomato Sauce
Jamie Oliver Turkey Gravy
Description
This easy Jamie Oliver turkey gravy is rich, flavorful, and perfect for your holiday feast! Roasted vegetables, fresh herbs, and a touch of cranberry create a delicious depth of flavor. Prepare it in advance with simple ingredients, then finish with turkey drippings for the ultimate gravy. Ideal for Christmas or Thanksgiving, this foolproof recipe ensures a stress-free, flavorful meal!
Ingredients
Instructions
- Preheat the oven: Set the oven to 180ºC (350ºF, Gas Mark 4).
- Prepare the ingredients: Place the chopped onions, carrots, celery, bay leaves, sage, rosemary, and star anise in a high-sided roasting tray. Scatter the bacon over the top.
- Add the chicken: If using chicken wings, break them open and bash them with a rolling pin to release extra flavor. Place them in the tray, drizzle with olive oil, season with salt and pepper, and toss everything together.
- Roast the ingredients: Cook in the oven for 1 hour, or until the chicken is tender and golden.
- Mash and fry: Remove the tray from the oven and place it over a low heat on the hob. Use a potato masher to mash everything, scraping up all the flavorful bits. The longer you fry, the darker your gravy will be. If using sherry or port, add it now and let it cook off for a few minutes.
- Add flour and water: Stir in the flour, then gradually pour in the boiling water. Simmer for 30 minutes, stirring occasionally, until thickened and reduced.
- Strain and store: When the gravy reaches your desired consistency, pour it through a coarse sieve into a large bowl, pressing down to extract all the goodness. Taste and adjust the seasoning. Let it cool to room temperature, then store in the fridge or freezer until needed.
- Defrost if frozen: If you stored the gravy in the freezer, transfer it to the fridge to thaw.
- Prepare the turkey drippings: Once the turkey is cooked, transfer it to a platter to rest for up to 2 hours, covered with foil and a clean tea towel. Skim off most of the fat from the roasting tray and save it for cooking later.
- Combine with turkey juices: Pour the defrosted get-ahead gravy into the tray with the turkey drippings. Bring to a boil over the hob, scraping up all the sticky bits for extra flavor. Stir in the cranberry sauce to balance the flavors.
- Strain and serve: Once the gravy is piping hot, strain it through a coarse sieve into a pan. Leave it on the lowest heat until ready to serve. Skim off any excess fat and stir in any extra turkey resting juices before serving.
Notes
- Roast for Maximum Flavor: Let the chicken and veggies brown well in the oven before making the gravy—this creates a deep, rich taste.
- Use Boiling Water: Adding hot water instead of cold helps extract flavors faster and gives a smoother consistency.
- Strain for a Smooth Gravy: Push everything through a coarse sieve, using the back of a spoon to get every drop of goodness while removing any chunks.
- Don’t Skip the Turkey Juices: When reheating, mix the gravy with fresh turkey drippings for extra richness and a perfect holiday taste.
Jamie Oliver Turkey Gravy