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Bouquet Garni Turkey Gravy
A rich, festive gravy made from homemade giblet stock, pan juices, white wine, and cranberry sauce, simmered until smooth and full of Christmas flavour.
Method
- Add giblets, onion, carrot, celery, salt, and two Bart Bouquet Garni bags to a large saucepan. Cover with water and simmer gently for 1–2 hours. Strain and reserve the stock - the foundation of your gravy.
- Once your turkey is cooked and resting, place the roasting tray over medium heat. Sprinkle in 2 tablespoons of flour, whisking into the warm pan juices to form a smooth roux.
- Pour in white wine, whisking to loosen all the caramelised bits from the pan. Stir in cranberry sauce for sweetness, then gradually add your bouquet garni stock, whisking until silky and rich.
- Simmer for 5–10 minutes, strain through a fine sieve, and serve piping hot in a gravy boat alongside your Christmas feast.
- Baste the turkey regularly with the pan juices for a golden, crisp skin and a deep, savoury flavour.
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Chef’s Tips
- When preparing your free-range turkey, tuck two Bart Bouquet Garni bags into the cavity along with your favourite aromatics - a halved onion, a wedge of clementine, and a bulb of garlic. As the turkey roasts, those gentle herbal notes infuse right through the meat, keeping it juicy and fragrant.
