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Mary Berry Christmas Turkey Gravy Recipe

Mary Berry Christmas Gravy
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Mary Berry’s Christmas gravy is a traditional British roast gravy made using pan juices from the turkey, combined with flour and stock to create a smooth, glossy sauce. The focus is on depth of flavour, proper seasoning, and a lump-free texture. It is not overly thick or greasy, allowing it to pour easily over turkey, potatoes, and vegetables.

Ingredients

  • Turkey roasting juices – from the roasting tin

  • Plain flour – 2 tablespoons

  • Turkey or chicken stock – 600 ml, hot

  • Unsalted butter (if needed) – 25 g

  • Salt – to taste

  • Black pepper – to taste

  • Optional splash of white wine – 2 tablespoons

Instructions

 

  • Rest the turkey first – Remove the cooked turkey from the roasting tin and set it aside to rest, keeping it loosely covered with foil.

  • Skim excess fat – Spoon off most of the fat from the roasting tin, leaving the flavourful juices behind.

  • Add flour to the tin – Place the roasting tin over low heat and sprinkle in the flour, stirring well to absorb the juices and form a paste.

  • Cook the flour – Stir continuously for 1–2 minutes to cook out the raw flour taste.

  • Deglaze the tin – Add the wine if using, scraping up any sticky bits from the base of the tin.

  • Add stock gradually – Slowly pour in the hot stock, stirring constantly to prevent lumps.

  • Simmer gently – Transfer to a saucepan if needed and simmer for 5–10 minutes until thickened and glossy.

  • Season and strain – Season with salt and pepper, then strain through a sieve for a smooth finish.

Find it online: https://maryberrycooks.co.uk/mary-berry-christmas-gravy/