Classic Turkey Gravy

The perfect accompaniment to your Christmas meal. Prepare this gravy in advance and on the day, reheat gently in a saucepan and add the cooking juices from the cooked turkey to the gravy for an extra boost of flavour!

5 mins
1 hour 30 mins


  • 2 turkey wings, cut into 2
  • 1 turkey neck, cut into 3
  • 1 onion, sliced
  • 1 carrot, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 clove garlic
  • 1 bay leaf
  • 1 sprig thyme
  • Glass white wine
  • 1 litre good chicken/turkey stock
  • 1 tbsp butter
  • 3 tbsp flour
  • 1 tbsp red currant jelly
  • Salt and pepper


  1. Brown the turkey wings and neck in a heavy based pan.
  2. Add the vegetables, garlic and herbs and sweat off for 20 mins on a low heat.
  3. Add the butter and flour, coat and cook for 5 mins.
  4. Add the white wine and stock, stir to thicken and let it simmer for 1 hour.
  5. Stir in the red currant jelly and season to taste.
  6. Pass through a sieve and serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.