Turkey Gravy made easy

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
ANN CHRISTIE

Turkey Gravy made easy

Last year I used a turkey crown for lunch but when it came to making the gravy there just wasn't enough (my family (12)like loads.As crowns are so lean there are very little juices.
This year I am looking for a stress free way to do the gravy. I have arthritis in my hands and doing lunch is quite difficult. Could it be made before and frozen? Any suggestions would be very welcome.

avatar
Christine - Lancashire Lass

Turkey gravy

I always make mine at least a week ahead & freeze it Ann - I use (Shhhhh!) Jamie Olivers recipe - google Jamie Olivers Get Ahead Gravy & you'll find it - it's superb & you can make as much as you like.

avatar
ANN CHRISTIE

gravy

Many thanks for that. Will definitely give it go.

avatar
sam from worthing

gravy for turkey


I have been making Jamies Get ahead gravy, for 3 or 4 years now. but i omit the star anise.

I am making mine this weekend, and i freeze in 2 batches.

there are similar recipes on the good food site. (good food magazine)

or you can, if you have a good butchers local, they will sell you the giblets etc to make a get ahead gravy the traditional way and freeze that.

avatar
ANN CHRISTIE

Jamies gravy

I did this yesterday but thought it seemed quite fatty. Did you skin the wings first or leave skin on. I not sure about the Star Anise - might leave it out in the next batch.

avatar
sam from worthing

make ahead gravy


I always omit the star anise, not keen on the flavour unless in a plum sauce.

I have never found it fatty though. I wouldn't suggest skinning chicken wings far too fiddly, I can only suggest cutting back on the oil (i use fry light, just a couple of squirts) if you used streaky bacon - again i don't, try using ordinary back bacon, and taking most of the rind off.

if you still think its too fatty, just skim some fat from your roasting tray, before you add the flour and liquid.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com