Help - Jamie’s make ahead gravy

[TherebytheGraceofGodgoI]

I’ve got 16 for Christmas dinner this year so thought I’d be clever and make Jamie’s make ahead gravy to add to gravy made on the day.
I’ve done a batch today and have to say I’m disappointed. The star anise is a bit strong and overall I think it’s a bit insipid for gravy.
DH says he likes it and could happily eat it as a soup with some crusty bread but wouldn’t like it over his turkey!
I need to make more and will tweak it. I will roast everything longer and leave out the star anise.
Has anyone got any tips please?

The key is mashing everything around on the hob for as long as you can so that it gets that lovely caramel colour; it's worth the effort. You possibly haven't reduced it enough if it's still insipid. Mine turns to a semi-solid jelly consistency when chilled.
The juices from the turkey on the day do really add to the flavouring; everyone raves about it here!
Maybe the star anise isn't to everyone's taste but I now throw one in when I'm making ordinary chicken stock, and DH walks around the house like the Bisto kid when it's cooking! 😂

It’s worth it once the juices go in - honestly!

I do it but don't use the star anaise and find it needs plenty of salt. Also when you add it to the cooking juices it really lifts it. Also consider adding a stock pot to it.

I do my own version of it - just think of it as a base you can add even more flavour to.

@ExcessiveIyDisorganised

I do it every year and never use the star anise, I don't like it (don't like cloves either). It is a bit bland till you add the turkey juices on Christmas Day and that transforms it into a really tasty gravy.

This

It’s done and it’s turned out well.
No star anise. Few extra sage leaves, stock instead of water and I didn’t mash it as much as last time as it was quite sweet with the carrots and had an orange tint. Does need a lot of salt.
I’ll be making proper gravy on the day and this will be ideal to pad it out.
Panic over!

I had a TOTAL disaster with this last year. It turned into a pale insipid jellified blob and was such a colossal waste of time, money and effort.
I followed it to the absolute letter and I think the recipe didn't give enough time for roasting of all the meat and veg to give colour and favour.

The colour was off, the texture was off, the flavour was 'ok'. It really was the colour that put me off, when you get something that looks like vegetable soup and you are expecting a nice rich brown sumptuous gravy!

On the other hand, his roast potato recipe was a resounding success and I will be using that one again this year

I make Jamie’s cook ahead gravy , without star anise as I don’t like it
I go easy on the salt , and use soy sauce to darken if needed
( then add more salt if needed)

I always make homemade gravy, but on Christmas Day I buy the fresh gravy from Sainsbury's.

I just don't think you can make gravy ahead of time unless you roast a small turkey breast, make gravy from it and use it for sandwiches.

Jamie Oliver's gravy always struck me as throwing a bunch of ingredients/flavours into a pot to try to mimic the unforgetable flavour of gravy made with juices from just roasted meat, flour/thickener and homemade stock salt and pepper (wine optional). Easier to do the latter and makeahead other things like stuffing, veg etc.

They way I do it is

Turkey juices, skim off fat, put in a sauce pan
a few dashes of Worcestershire sauce
Water from all the cooked vegetables
bring to a boil
Chicken or turkey stock cube, crumble and stir in
Add powered bisto to a cup, add cold water and mix then add to pan stirring continuously so it doesn't go lumpy.
Stir until thickened and simmering.
Add more bisto if not thick enough/more water if too thick.

Put pan on low for a few minutes.

I only use powered bistro as it makes a smooth gravy, I find the usual one just stays in granules. Takes less than 10 minutes and is delicious.

@ExcessiveIyDisorganised

I do it every year and never use the star anise, I don't like it (don't like cloves either). It is a bit bland till you add the turkey juices on Christmas Day and that transforms it into a really tasty gravy.

Same here, never the star anise!!

I made it one Christmas and my mum said it ruined her Christmas as she was too polite to ask for Bisto. She reminds me of it every year. Just use bisto.

@Franticbutterfly

I made it one Christmas and my mum said it ruined her Christmas as she was too polite to ask for Bisto. She reminds me of it every year. Just use bisto.

Wow, that's a bit harsh!

Stat anise?!

What?

How does that ever belong in gravy?!

I think I'll do mine next weekend, it's one of my favourite bits of the lead up to Christmas.

@Nat6999

I cook chicken for Sunday dinner at least a couple of times during November & December, freeze the carcass & leftovers & then boil them up to make stock that I add the giblets from the turkey to as well as a stock cube, I then add the turkey juices & thicken.

That's exactly what I do

The one time I buy gravy instead of making it. I buy mine from our excellent butchers. I use up the turkey juices to make turkey gravy for Boxing Day, 27 th and 28th.

If I were cooking for 16 I would leave out the star anise. I like it but it can taste overpowering and quite medicinal to some people.

Have Bisto best on stand-by on the day.

Also, please don't add sherry or port to gravy.

Sacrilege!

Actually a pimped up Bisto is great!

Instant Bisto Chicken/Turkey Gravy - Add small amount of mustard, white pepper, dash of balsamic and fresh cream (not too much fresh cream, just enough to add a lustre)

Instan Lamb Gravy - Add mint sauce or rosemary/garlic.

Instant Beef Gravy - Same additions as for Chicken but use black pepper rather than white.

Sautéed chopped onion (until very soft and caramelised) can added to any gravy.