Photo by Tam West
After you've roasted your Christmas turkey use the juices in the pan to make this flavoursome gravy. We roasted our turkey in an oven bag which is not only a quick and easy way to go, it will also ensure a moist bird with plenty of juices. Get my Tender Christmas Turkey recipe here. If you’re not already a convert, I recommend you brine the bird first for a succulent result. See how to do it here.
- With the turkey covered and resting, remove the fat from the juices, and reheat both in separate saucepans. Add 3-4 Tbsp flour to the fat (enough to bind it into a sandy roux), then stir and cook for 3-5 minutes. If you’ve used them in the recipe for Tender Christmas Turkey,mash the cooked garlic cloves (removed from the turkey’s cavity and peeled) into a paste, and stir into the roux.
- Slowly whisk in the hot juices in stages, until you have a velvety sauce that coats the spoon. Season with salt and pepper, add the juice of ½ an orange, strain and serve. You can also just reheat the juices (discard the fat), add orange juice to taste, along with the mashed garlic (if using), then thicken with potato starch or cornflour.
More of Warren's sauce recipes to accompany turkey