Print

Mary Berry Turkey Crown Gravy Recipe

Mary Berry Turkey Crown Gravy recipe
Print Recipe
Print Recipe

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.

Ingredients

  • 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

Instructions

  • 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.

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