Make-Ahead Gravy

This is, in essence, a turkey stock which you make in advance then combine with the juices in the bottom of the roasting tray once the turkey is out of the oven on Christmas day.  The idea comes from Jamie Oliver, but the recipe is my own.

Ingredients

6 turkey wings
3 rashers bacon
2 large carrots, cut into chunks
2 sticks celery, cut into chunks
3 cloves garlic
1 onion, quartered
1 bay leaf
thyme, either fresh or dried
1L salt-reduced chicken stock
Olive oil
Salt and pepper

Method

Preheat the oven to 180 degrees.

Put a large pot on the stovetop and brown the turkey wings in batches in olive oil. Put the turkey, along with all the other ingredients (except the chicken stock) in to a roasting tray, season lightly and drizzle over some olive oil, and roast in the oven for one hour.

Tip the contents of the roasting tray into the pot, add 500ml of the stock and 500ml of water, and simmer for approximately 1 1/2 hours, or until the meat is falling off the bones.  You may need to top up with some more chicken stock and water as it simmers away.

Strain the stock through a fine sieve or a muslin-lined colander, into a clean bowl.  If you are making this more than a few days in advance, store the stock in the freezer.

To turn stock into gravy

On Christmas day, when the roast turkey has finished cooking, remove it from the roasting tray.  Drain most of the oil out of the tray, leaving behind the dark juices and meat bits stuck to the bottom. Put the roasting tray on the stovetop, add one or two tablespoons of flour, and stir to make a paste. Add a dash of sherry and cook, stirring, for a few minutes. Add your turkey stock to the pan, stir to combine, then simmer until your gravy has reduced and reached the right consistency. Taste for seasoning and adjust if necessary. Strain through a sieve into a serving jug.