Serves 6 to 8
Preparation Time 5 minutes
Cooking Time 1 to 2 hours
Giblets make a wonderful stock for gravy. The basis of the gravy can be made the day before, leaving just the addition of last minute vegetable water and turkey juices.
The turkey giblets (found in body cavity and neck end of turkey)
1 onion, sliced in half
1 carrot, halved
Few parsley stalks
1 celery stalk
½ pint (900ml) water
Remove giblets from any bags and wash thoroughly. Put them into a large saucepan with the remaining ingredients, add water and bring to the boil.
Simmer gently for 1-2 hours.
Drain, allow the stock to cool and store in the refrigerator until needed.
Making the gravy
Once the cooked turkey has been removed from the roasting tin, carefully tip any juices from the body cavity back into the tin.
Spoon off any floating fat from the surface of the juices. (Keep for future use.)
Mix approx. 2 tablespoons of flour into any juices remaining in the tin over a low heat until starting to thicken.
Slowly add the pre-prepared giblet stock stirring continuously until you have a smooth gravy. Don't forget to add any cooking water from your vegetables.
Transfer to a jug for serving.
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