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!

Those who make it with veg in the pan and meat juices... Don't you separate out the fat? I never quite know if I'm doing it right so I bought one of those jugs with a low spout so you can separate the liquid from the fat but then that means waiting for the fat to rise. It's all so bloody confusing 🙈

Yes I make Jamie's gravy too although I leave out the star anise.
I add some meat juices on the day it's lovely.

If you want to make lovely gravy from scratch using the meat juices delias is very good https://www.deliaonline.com/recipes/type-of-dish/sunday-roast/perfect-gravy?amp

I definitely skim off most of the fat, especially as the turkey has been smothered in butter to start with.

If you pour out all the juices into a jug and leave it for a bit the fat separates so it’s quite easy to pour off, just keeping a small amount to mix with the flour.

It's Christmas and you will be run off your feet. Two tubs of M&S turkey gravy will go down a treat. so will their red cabbage, ready to microwave sprouts and honeyed parsnips

A good roux which is the base of gravy is made of fat and flour. The fat and flour mix allows the water/stock to emulsify properly so it doesn't split and the fat adds a beautiful sheen and a smooth mouthfeel to the sauce. But if it was a pungent or fatty meat like lamb then I would save half of the fat for another roux at a later time.

When it comes to food, fat is the vehicle for flavour and salt is an enhancer and sugar is a modifier. The sugar/carbs broken down in water from cooking your veg eat as a lift with sweetness.. And then seasoning correctly is important. I only use freshly ground pepper etc and I don't use table salt in any way shape or form as it's nutritionally defunct.

Remove the turkey and veg trivet - Drain off the see through fat but leave the sticky brown juices.
Medium heat, tablespoon of cornflour or plain flour then slowly add a glass of white wine whilst scraping the tray with a flat whisk. Once you've got a nice thick paste, start adding stock (chicken or veg works) bit by bit.
Simmer for about 10 mins. Once the turkey has rested tip in any more from the cavity. Season.

Roast your turkey on a bed of onions carrots celery and fresh herbs like sage bay thyme . Then when cooked drain all juices into a jug and leave to stand until fat goes to top, remove fat, put back In the roasting tray and mash with a masher and stir all the nice sticky bits off the bottom , then strain over a sieve into clean pan, bring to boil and add tablespoon of cornflour mixed with water . It sounds a faff but it's not
Your turkey can come out an hour before you eat , wrap in foil
Failing that buy fresh but maybe buy it now and freeze as can run out in shops

I’m another who makes the Jamie get ahead gravy but I also leave out the star anise as it’s just too much. I then add the turkey juices on the day

I follow Gordon Ramsey’s recipe more or less. Gravy is my favourite bit to make. It’s proper kitchen alchemy.

The whole secret to Christmas dinner is resting the turkey for as long as it takes to comfortably cook all the other parts. No need to rush or stress.