Mary Berry Turkey Crown Gravy Recipe

Mary Berry’s turkey crown gravy is smooth, rich, and full of roasted flavour without being heavy. Designed specifically for a turkey crown, this gravy makes the most of pan juices while staying well balanced and lump-free. It is ideal for Christmas lunch, festive dinners, or any roast where you want a dependable gravy that complements the turkey rather than overpowering it. Prepared on the stovetop, it comes together quickly once the turkey is resting.

What Is Mary Berry Turkey Crown Gravy?

Mary Berry’s turkey crown gravy is a classic British roast gravy made using the roasting tin juices from a turkey crown, combined with flour and hot stock. The focus is on clarity of flavour, smooth texture, and careful seasoning. Unlike thick or greasy gravies, this version is pourable, glossy, and easy to serve.

Other Popular Mary Berry Recipes

• Mary Berry Mars Bar Cake
• Mary Berry Fragrant Chicken Traybake

Why This Recipe Is Worth Trying

• Perfect for turkey crown – Balanced for white meat
• Smooth and lump-free – Easy method to follow
• Uses pan juices – Maximum flavour, no waste
• Quick to finish – Ready in minutes
• Classic roast companion – Works with all festive sides

Essential Ingredients to Make Mary Berry Turkey Crown Gravy

• Turkey roasting juices – from the roasting tin
• Plain flour – 2 tablespoons
• Turkey or chicken stock – 500–600 ml, hot
• Unsalted butter (if needed) – 25 g
• Salt – to taste
• Black pepper – to taste
• White wine (optional) – 2 tablespoons

Handy Kitchen Tools for Best Results

• Roasting tin
• Saucepan
• Wooden spoon or whisk
• Fine sieve
• Measuring jug

Step-by-Step Guide to Making Mary Berry Turkey Crown Gravy

• Rest the turkey crown – Lift the cooked turkey crown from the roasting tin and set aside to rest, loosely covered with foil.
• Remove excess fat – Spoon off most of the fat from the roasting tin, leaving the concentrated juices behind.
• Add flour to the tin – Place the roasting tin over low heat and sprinkle in the flour, stirring to form a smooth paste with the juices.
• Cook the flour gently – Stir for 1–2 minutes to remove the raw flour taste without browning.
• Deglaze the tin – Add the wine if using, scraping up any caramelised bits from the base.
• Add stock gradually – Pour in the hot stock a little at a time, stirring constantly to keep the gravy smooth.
• Simmer to thicken – Transfer to a saucepan if needed and simmer for 5–8 minutes until glossy and slightly thickened.
• Season and strain – Season with salt and pepper, then strain through a sieve for a perfectly smooth finish.

What I Got Wrong (And How I Fixed It)

• Lumpy gravy – Adding stock too quickly caused this; slower pouring fixed it.
• Greasy texture – Skimming fat thoroughly made a big difference.
• Weak flavour – Using hot, good-quality stock improved depth.
• Over-thick gravy – A splash of extra stock loosened it easily.

Healthier Version of Mary Berry Turkey Crown Gravy

• Lower-fat option – Skim fat carefully before starting
• Less flour – Use 1 tablespoon for a lighter gravy
• Salt control – Season only at the end
• Herb boost – Add thyme or bay for flavour without fat

Ingredient Substitutions for Mary Berry Turkey Crown Gravy

• Turkey stock – Chicken or vegetable stock
• Plain flour – Cornflour slurry for gluten-free gravy
• White wine – Extra stock or apple juice
• Butter – Omit if pan juices are rich enough

Pairing Ideas: What to Serve With Mary Berry Turkey Crown Gravy

• Sliced turkey crown – The perfect match
• Roast potatoes – Ideal for soaking up gravy
• Stuffing – Adds texture and flavour
• Seasonal vegetables – Carrots, parsnips, sprouts
• Yorkshire puddings – Optional but always welcome

Expert Tips to Make Perfect Mary Berry Turkey Crown Gravy

• Use hot stock – Prevents lumps
• Stir constantly – Especially when adding liquid
• Cook flour gently – Avoid browning
• Taste before seasoning – Pan juices can be salty
• Strain before serving – Best texture and appearance
• Keep warm gently – Do not boil once finished

Creative Ways to Customize Mary Berry Turkey Crown Gravy

• Herb-infused version – Add rosemary or thyme
• Cranberry hint – Stir in a teaspoon of cranberry sauce
• Onion depth – Add finely softened onions
• Wine-forward flavour – Increase wine slightly for richness

Storing Mary Berry Turkey Crown Gravy the Right Way

• Refrigerate promptly – Store for up to 2 days
• Airtight container – Prevents skin from forming
• Stir before reheating – Restores smoothness
• Freeze option – Freeze for up to 1 month

How to Reheat Mary Berry Turkey Crown Gravy (If Needed)

Reheat gently in a saucepan over low heat, stirring often. Add a splash of stock if it thickens too much. Avoid boiling to keep the gravy smooth.

Nutritional Breakdown (Per Serving)

• Calories: ~65 kcal
• Carbohydrates: ~5 g
• Fats: ~3 g
• Protein: ~2 g
• Sugar: ~1 g

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FAQs

How do I stop turkey crown gravy from going lumpy?

Add the hot stock gradually while whisking continuously over low heat. This allows the flour to absorb the liquid evenly and prevents lumps from forming.

Can I make turkey crown gravy without pan juices?

Yes, you can still make a good gravy using butter, flour, and good-quality turkey or chicken stock. Pan juices add depth, but the gravy will still be flavourful without them.

Why does my turkey crown gravy taste weak?

This usually means the stock is too mild or the gravy has not simmered long enough. Letting it bubble gently for a few extra minutes helps concentrate the flavour.

Can turkey crown gravy be made ahead of time?

Yes, it can be prepared up to 2 days in advance and stored in the fridge. Reheat gently on the hob, stirring well, and add a little extra stock if it thickens too much.

Wrapping It Up

Mary Berry’s turkey crown gravy is a simple but essential part of a successful roast. Smooth, savoury, and full of flavour, it brings the entire festive plate together and proves that good gravy does not need to be complicated to be memorable.