After the turkey has been enjoyed and the leftovers are long gone the whole turkey carcass makes a wonderful stock that can be frozen for future gravies, recipes, or made into a soup. But at Copas Turkeys we want to ensure your gravy is amazing on Christmas Day too which is why we include the giblets with every turkey.
Ingredients for Stock
1 bag Turkey giblets
1 stick of celery cut into chunks
1 onion peeled & quartered
1 carrot peeled & quartered
1 bay leaf
1 sprig of rosemary
6 peppercorns & salt
Directions for Stock
Remove the giblets from the bag and wash them thoroughly under running cold water. Place all ingredients in a saucepan, cover with water and bring to the boil. Simmer for 2 hours, then strain. Cool and store in the fridge overnight, or use straight away to make gravy or soup.
Ingredients for Gravy
Turkey meat juices
Pre-prepared stock
1 splash of Port
Cornflour
1 TBSP cranberry sauce
Directions for Gravy
1.Pour the pan juices from the turkey into a measuring jug and remove the fatty liquid from the top. Pour the remaining juices into a saucepan, add strained stock to taste and simmer.
2.Add a splash of port and/or a tablespoonful of our Very Very Special Cranberry Sauce if desired. To thicken the gravy mix a little cornflour with cold water to produce a ‘milk’ and add it to the gravy mixture. Stir continuously. Bring to the boil, season, strain and serve.
