Name: Tom Kerridge's foolproof turkey gravy
Total time: 900 s
Yield: 4
Ingredients: 2 onion; 2 carrot; 2 stick celery stick; 1 bulb garlic; 1 whole turkey; 200 gram chestnut mushroom; 50 gram dried porcini mushroom; 2 bay leaf; 1 sprig thyme; 1 splash sherry; 2 tablespoon honey; 2 tablespoon soy sauce; 2 tablespoon plain flour; 500 millilitre chicken stock; 1 splash red wine vinegar

Step 1

Put the onion (2) , carrot (2) , celery (2 sticks) and garlic (1 bulb) into a roasting tray that can also be heated over the hob. Place your turkey (1) on top and roast according to the pack instructions, then remove the turkey, transfer to a platter and cover with foil. Set aside.

Step 2

Place the tray with the vegetables and fat over a medium-high heat on the hob. Tip in the chestnut mushroom (200 g) and dried porcini (50 g) and stir well. Simmer for 2-3 minutes, until the mushrooms are cooked.

Step 3

Add the bay leaves (2) , thyme (1 sprig) and sherry (1 splash) , if using. Add the honey (40 g) , the soy sauce (30 mL) , the flour (15 g) and the chicken stock (500 mL) . Cook, whisking as it simmers, for 4 minutes, until thickened.

Step 4

Bring to the boil, then simmer for 4-5 minutes. Add the red wine vinegar (1 splash) or Worcestershire sauce, season to taste, then pass the gravy through a sieve – it should have a silky texture.

Tom Kerridge's foolproof turkey gravy

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