Gravy!

[MotherofWhippets81]

I'm cooking Christmas dinner this year for my family.

I've done it before but just for DH and DS and they have a low bar 😂

I'm most worried about the gravy. I've ordered a fresh bacon and butter basted crown. Could I have your fool proof gravy recipes please!

Bisto best from a jar made thick then mixed with meat juices to make it thinner. (Got fed up of working, spending time on a lovely gravy for no comment, so now easy, tasty and "yum" comments made!#@)

I use one of these three (depending on what bird I’m cooking, or if I want to do it the day before)

1. made in the tin I roasted the turkey in…
   https://www.jamieoliver.com/recipes/turkey-recipes/christmas-day-gravy/

2. made the day before… (I use redcurrant jelly rather than cranberry sauce)
   https://www.hellomagazine.com/cuisine/20221202158487/jamie-oliver-gravy-recipe-christmas-hack/

3. nigellas goose gravy made with the giblets (it’s in her book Feast).

Knorr gravy pots - add some wine and water (don't exceed the amount stated on the pack) . You can also add herbs and the meat juices....

I tried one of those make ahead recipes a few times and it was either tasteless or tasted too strongly of the wrong thing (star anise 🤮).

So now, for turkey we use bisto turkey granules (the standard ones in the carboard packaging) mixed with the turkey juice. To much else going on to make "real" gravy which is usually a let down anyway.

Gravy doesn't have to be difficult to be delicious.

Rough slice carrots, onions and celery in your cooking tray.

Put the turkey/whatever on top and cook according to instructions.

Remove the meat and after cooking your veg, reserve the water/veg stock.
Put the baking tray on the stove and heat. Throw in two table spoons of flour and mix until all the flour has absorbed the fat. Let it brown.

Add in stock by the ladle to minimise lumps.

When it's all incorporated get a hand blender and puree the lot to reduce the roasted veg to pulp.

Pass it through a sieve and into a pan then season/adjust to taste.

Jamie Oliver's gravy make it a couple weeks before and freeze it.

I'm shocked that so many people are saying proper gravy is a let down. My gravy is legendary, I have emergency gravy frozen into pots for when my kids make chips too. And if I was to do a roast dinner and whip out bisto my kids would cry and never come back home. Even my sister says that my gravy is so amazing she would be happy with just sprouts and sausage stuffing smothered in gravy and it would do her fine.

I do the Jamie Oliver Christmas gravy (with star anise), but it needs pimping with meat juices and wine on the day otherwise it's too bland. I also add less flour than he suggests as I like it a bit thinner.

Red wine, stock, the juices from the cooked Turkey, garlic, season and a bit of cream.

What's your recipe @glassyhag I'm like OP wondering what approach to take 😂

Turkey gravy granules plus meat juices.

It's that simple

Yes @glassyhag what's your recipe!

I'm leaning towards Jamie's make in advance at the moment I'm already worrying about having too much to do. My timing are the worst. My dad used to be a chef and he'll be helpfully telling me how I can do better next time. I'm not asking him what his recipe is before everyone asks as he will make it a misery.

@MotherofWhippets81

You need to reverse engineer your timings. So start at what time you want it to be ready. Work backwards to adore for resting time, then work out what time the meat needs to go in etc. got your veg timings in around this.

I also used to run a commercial kitchen so to me it's second nature. It takes me 2-3 minutes liver to mate a proper gravy and I do it with every single roast joint of meat. I also boil all of my carcasses and bones and often use half bone broth and half veg stock for extra depth of flavour.

Sounds delicious glassy but too much pressure on the day for me. I'm leaning towards Jamies in advance method or the turkey granuals plus juices

Last year I cooked for 18, so in the weeks leading up to the day, I did Jamie Oliver’s make ahead gravy in batches to freeze until I had enough.
The first one went down the drain as the star anise over powers everything and it tasted strange and not something I’d want to pour over my dinner.
Leave it out, it’s not needed. His make ahead gravy is not strongly flavoured and I worried it might be bland. But when you pour in your meat juices on the day it comes alive.

Gravy doesn’t have to be tricky. 10 minutes before eating - Use the cooking fat from the Turkey (which should be out of the oven), warm and add flour to thicken, let down with the water from cooking the veggies (not parsnips), add some gravy browning if it’s not brown enough, add a knot stock pot or 2 to add flavour.

I’ve made Jamie Oliver’s the last few Christmas dinners ,
it’s good
make it this week and bung it in the freezer

I honestly just buy M&S pre-made now - pp are right in that on the day if there’s a lot of people they don’t really appreciate the true marvellousness of at home gravy.

I’m not dissing home made at all, just that for the extended family I cater for, they wouldn’t notice it!

Would also love the marvellous home recipe though! And any good suggestions for cranberry sauce. Yum.

I'm mostly with @glassyhag.

Cook the meat on a trivet of vegetables, chopped onions, carrots & celery. Remove & rest the meat (it'll stay hot for a good hour if covered).

Stir flour into the greasy veggy gunk left in the bottom of the tray & cook until bubbling. Add water from your cooked veg OR if that's too much to keep on top of timing, chicken &/or veg stock you made earlier from all the bones &/or veg trimmings you froze in November 😏.

Cook until thickened. Add wine/sherry & lots of freshly ground pepper.

Depending on how much veggy gunk there is, either liquidise everything or just pour through a colander into a saucepan. Add more stock/booze to adjust consistency until you're happy.

I ran a pub in my younger days. A good carvery marches on its gravy!

Yes.

All of this (apart from having run a kitchen).

Bisto turkey gravy granules with some of the meat juice added in. Less stress.

My family are heathens and prefer Bisto (I mean I actually like it too, but when you've put all the effort in to Jamie's get ahead gravy, it's a bit galling, so I don't bother now 🙄)

Jamie gravy. I swap celery for mushroom and leek and miss out the star anise. It also take me twice as long as the recipe says, still worth it.

If you can't be bothered buy the ready make chicken or turkey gravy from M&S, gorgeous.

I make ahead, a sort of Jamie concoction.

To make ahead I cook loads of cheap chicken wings and smoked bacon lardons on the veg, including sweet potato, with plenty of herbs, mustard powder and a little cinnamon.
We have the wings for tea and them make up the gravy and freeze. On Christmas Day I will stir in a little cranberry.