This gravy is super easy to make (Image: Getty)
is only a few days away and as people start to think about the main event people are beginning to realise there’s plenty to do.
However, as many people have sorted out their Christmas presents, another big shop is for food.
A particular item that many people forget about is the gravy. Now a chef and nutritionist have teamed up to share their very own for turkey gravy.
Tristan Welch a house chef at KYN and Eva Humphries a nutritionist have crafted a delicious turkey gravy that not only enhances flavour but also packs in health benefits.
By using turkey bones and giblets, this gravy delivers nutrients that support digestive health, skin vitality, joint function and cognitive performance.
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The gravy is perfect for the main event (Image: Getty)
How to make turkey gravy:
Ingredients:
- The reserved giblets and neck from the turkey.
- One large onion peeled and cut into quarters
- Two large carrots peeled and cut into four
- Two sticks of celery washed and cut in four
- Thyme
- One bay leaf
- ½ tsp peppercorns
- 25g corn flour
- 250ml white wine
- One teaspoon of tomato puree
- One litre of chicken stock
Don’t miss… [CHICKEN] [CARROTS] [CRUMBLE]
Homemade gravy is extra special (Image: Getty)
Method:
For an excellent gravy make sure to save the tray or pan you a roasting your turkey in along with the bones and giblets. For the best results start your gravy whilst the turkey is roasting. Make a brown stock by roughly chopping the bones and giblets.
Then add a little oil to a heavy-based pan large enough to hold two litres, brown over medium heat.
When the pieces have browned and the base of the pan has roasted juices stuck to it add a couple of tablespoons of water, and mix vigorously with a wooden spoon to remove all the caramelised spots on the base of the pan.
Continue to reduce the water constantly stirring until the pan is dry and the bones are frying again. This doubles the flavour you get out of the bones.
Add the vegetables, herbs and spices, and let them colour in the pan with the bones, when dark brown add the stock and simmer for one hour.
Once the turkey is cooked and resting, pour off half of the fat that is in the tray being careful not to lose any of the juices and return it to the heat, cook until all the juices have caramelised.
Stir in the tomato puree and flour, once mixed in well add the white wine and reduce by half which will not take long.
Gradually pour over the chicken stock stirring all the time, simmer for 45 minutes then pass through a sieve. Cool and save until the turkey is ready to be served.