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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.

Gravy being poured over Christmas dinner
Follow Michael Wignall's recipe for perfect Turkey gravy

Cooking time

4 hours


  • 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


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.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.