Easiest Gravy To Make This Christmas | cooking, easy recipes

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Why this approach works

This joyful method turns a sticky roasting tin into the backbone of the meal. It is perfect for anyone who loves simple, honest cooking, easy recipes and wants a gravy that sings of roast meat without fuss. The trick is to keep a little fat, thicken, smash the veg and giblets, and use good stock or water to coax a deep concentrated sauce from what is already in the tray.

Roasting tray with a whole garlic bulb, carrot pieces and a pool of dark concentrated gravy.

Ingredients

  • Roasting tray juices from turkey or goose
  • Water or stock a couple of pints if available
  • About 4 tablespoons fat spooned off the tray
  • 2 heaped dessert spoons flour to thicken
  • Veg and giblets from the cavity
  • Garlic crushed
  • Optional spoonfuls of jam or cranberry for sweetness and acidity

How to make the gravy

  1. Place the roasting tin on a hob and add a splash of water halfway through cooking to loosen stuck bits.
  2. Lean the tray and spoon off all but about four tablespoons of fat. Fat equals flavour so do not throw it all away.
  3. Sprinkle in two heaped dessert spoons of flour and mix. Bring to a boil and watch it thicken.
  4. Use a potato masher to thoroughly crush the roasted veg, giblets and garlic so their flavour disperses into the sauce.
  5. Add a few spoons of good stock or, if needed, water. A couple of spoons of jam or cranberry gives a beautiful rounded sweetness and a little acidity.
  6. Simmer for 10 minutes, scraping the bottom to release caramelised flavour. Strain through a sieve and press through with a spoon for a silky finish.
Roasted carrots, garlic cloves and giblets simmering in roasting tray juices with steam

Quick tips for gravy success

  • Taste as you go and adjust salt, acidity and thickness by adding stock or reducing on the hob.
  • Use a sieve to catch any unwanted bits for a smooth glossy gravy.
  • Keep a spoonful of crisp skin back for crunch but avoid pouring gravy over skin you want to stay crisp.
Sliced carved turkey breast and dark meat on a wooden board ready to serve

Fail safe carving for turkey and goose

Carving need not be scary. Remove the legs and wings first by pulling with tongs. The breasts are easiest removed off the bone. Run a knife alongside the breast bone, follow the wishbone and lift the whole breast away in one neat lobe. Slice into centimetre thick pieces. This delivers both the best roast surface and the juicy meat nearest the bone so everyone gets the tastiest bites.

Roast meat sliced on a wooden board being carved with a large knife

What to do with the leftovers

  • Carcass into a pot with water makes an excellent stock for future soups and gravy.
  • Dark meat can be chunked, shredded or sliced and piled on a platter for easy serving.
  • Stuffing scraps can be crisped up in an oven proof dish while the potatoes finish for extra texture.
platter of carved turkey with gravy and side dishes ready to serve

That is some of the best meat you are ever going to eat.

Serving and final notes

Dress the carved meat with a little of the glossy gravy just before serving. Do not pour over skin meant to stay crisp. This simple sequence produces a plate of beautiful breast meat, crunchy skin and rich gravy that will surprise and delight. For anyone focused on cooking, easy recipes this keeps the process joyful and reliably brilliant.

This article was created from the video Easiest Gravy To Make This Christmas By Jamie Oliver with the help of AI.

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