Michael Wignall’s turkey gravy jus

25 November 2014

This gravy recipe is not for the fainthearted but will make enough to freeze and keep to use again.

Cooking time

4 hours



Ingredients

  • 5kg of turkey neck
  • 5kg of turkey wing/carcasses
  • 2 onions
  • 2 carrots
  • 2 sticks of celery (no leaves)
  • Quarter of a head of garlic
  • 1 leek (white only)
  • 5 white peppercorns
  • 1 sprig of thyme
  • 1 bay leaf (fresh)
  • Quarter of a bottle of brandy
  • Half a litre of white wine

Method

Cover the necks, wings and carcasses with 8 litres of cold water. Bring to a slow boil and skim.

Place all the vegetables, aromatics, brandy and white wine into the stock. Ideally pressure cook for 4 hours, or lightly simmer, skimming every 5 minutes for five hours.

Pass through a fine muslin and slowly reduce.

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