Marco Pierre White’s homemade turkey gravy recipe

Instructions

1. Chop the bones up and add some onion, garlic and butter to flavour. Roast in a hot oven (200C/gas mark 6) for about an hour.
2. Once the bones are cooked, remove the pan from the oven and place on the hob on a low heat.
3. With a scraper, loosen all the food from the bottom of the pan. The longer you let everything fry, the darker your gravy will be.
4. Add 2 litres of boiling water to the pan and boil for 10 minutes. *See Marco’s top tip below.
5. Strain the gravy through a fine sieve into a saucepan and return to the hob.
6. Thicken with some cornflour to your desired consistency and add a little gravy browning or bouillon for colour and taste.
7. Once done, allow the gravy to rest for a moment so that any fat will rise to the top. You can then skim off some of the fat.
8. At this point the gravy can be kept in the fridge or frozen.
9. Take the frozen gravy out of the freezer as the turkey goes into the oven or the night before.
10. Once the turkey is cooked, lift out of its roasting tin, tipping all of the juices from the turkey back into the pan.
11. Add your turkey gravy to the pan.
12. Bring to the boil over the hob loosening all the turkey bits from the bottom.
13. Once hot, strain into a saucepan. Leave to simmer, skimming off any fat that may rise to the top. Serve with the turkey