Jamie Oliver’s turkey gravy isn’t your basic, throw-it-together sauce. It’s a rich, golden, deeply flavorful gravy made using the pan drippings from your roast turkey. but he takes it further. Jamie layers in flavor by starting with a tray of vegetables and herbs that roast with the turkey, soaking up all the meat’s goodness as it cooks. When the turkey is done, those roasted bits become the base of the gravy.
The result? Something silky, herby, savory and just a touch sweet from the roasted onions and carrots. It’s not just gravy. it’s a legit side dish in its own right.
Jamie Oliver Turkey Gravy Recipe
Ingredients Needed
Here’s what you’ll need. and don’t be tempted to skip the fresh herbs. They matter.
The Gravy Base (goes Under The Turkey While It Roasts)
- 2 onions, halved (no need to peel)
- 2 carrots, roughly chopped
- 2 sticks of celery, chopped
- 2 fresh bay leaves
- A few sprigs of rosemary, sage and thyme
- Turkey giblets (neck, heart, liver. whatever came with your bird)
- Olive oil
To Finish The Gravy (after Roasting)
- 1 heaped tablespoon plain flour
- 1 tablespoon cranberry sauce (yes, this is Jamie’s little trick)
- Optional: a splash of port or wine
- Chicken or turkey stock (or boiling water and stock cubes in a pinch)
- Salt and pepper to taste
You’re essentially building a flavor bomb from scratch. and you don’t need a million fancy ingredients.
Equipment Needed
This is all pretty standard kitchen stuff. but here’s your checklist:
- Large roasting tray (big enough to hold your turkey and veg)
- Wooden spoon or spatula
- Saucepan (for simmering the gravy)
- Sieve or strainer (Jamie loves a good sieve moment)
- Jug or bowl (to catch the strained gravy)
- Potato masher (trust me on this one)
If you’ve got a fat separator jug, even better. but not essential.
How To Make Jamie Oliver’s Turkey Gravy
Let’s break this into steps, like you’re cooking along with Jamie himself.
1. Roast Your Base Veg
Before the turkey even goes in the oven, layer the roasting tray with onions, carrots, celery and those fresh herbs. Throw in the giblets. Drizzle with olive oil, season with salt and pepper and toss everything together.
Sit your turkey right on top of this veggie bed and roast as usual. As the turkey cooks, all its juices drip down and infuse those vegetables.
2. After Roasting
Once the turkey’s done and resting, pull that tray of roasted veg and giblets out. Skim off any excess fat (save it if you’re feeling thrifty). Put the tray right on the hob over medium heat.
3. Mash And Mix
Grab your potato masher and get smashing. mash all those roasted veggies right in the tray. This releases their juices and helps thicken the gravy naturally. Scrape up all the sticky, golden bits from the tray. that’s pure flavor.
4. Flour And Liquid Magic
Sprinkle in the flour and stir like crazy – you’re making a roux-style base here. Then slowly add your stock or hot water. Keep stirring so it thickens nicely.
Add the cranberry sauce and a splash of port if you’ve got it. That combo adds sweetness and depth.
5. Simmer And Strain
Let it bubble away for a few minutes, then pour everything through a sieve into a clean pan or jug. Press it with the back of a spoon to get every last drop. Discard the solids.
Taste, season and keep warm until serving.
What I Learnt
Jamie’s method taught me that gravy isn’t just an afterthought. It’s built from layers of flavor. and those layers start before you even put the turkey in the oven.
I also learned the power of roasting vegetables with the meat. It’s not just about using the drippings. the roasted onions, carrots and herbs add body and earthiness that no gravy packet can match.
And cranberry sauce? Who knew that tiny spoonful would round everything out like that. Sweet, tangy and subtle. Total game-changer.
Recipe Tweaks For Jamie Oliver’s Turkey Gravy
Jamie Oliver’s turkey gravy is already rich, hearty and packed with deep, roasted flavor. But that doesn’t mean you can’t tweak it to suit your vibe.
1. Boost the Umami:
Jamie uses roast veg and the turkey juices-solid base. But if you want a richer, meatier depth? Stir in a spoonful of white miso or a splash of soy sauce. It won’t make it taste like stir fry, promise. Just adds that ’can’t-put-your-finger-on-it’ savoriness.
2. Get Boozy:
Jamie sometimes adds a glass of wine or port. But if you’re feeling bold, go for Marsala or a touch of sherry. Even a bit of cider can bring a sweet edge that plays well with turkey. Just cook it down well to avoid a boozy aftertaste.
3. Roast That Neck and Giblets:
Jamie’s all about using every bit of the bird. Take that to the next level. Roast the neck and giblets till they’re deep brown, then simmer them right into the stock. It’s gamey, earthy and intensifies the whole pot.
4. Add Herbs at the Right Time:
He throws in rosemary and sage. but try tying up a bundle of thyme, parsley stalks and bay leaf. Add early in the simmer to infuse the broth without overpowering it. You can toss in some finely chopped fresh herbs at the end for a pop of freshness.
5. Make It Creamy (Optional):
Totally non-traditional-but if you’re into richer gravies, swirl in a touch of cream or even a dab of crème fraîche right before serving. Not too much-just enough to round out the edges.
Storage Tips For Leftovers
Gravy leftovers? Gold. But only if you store them right.
Cool It Fast:
Once your gravy’s done and off the heat, get it into a shallow dish so it cools quickly. Don’t let it sit around on the counter for hours-gravy’s a bacteria magnet if left too long.
Fridge:
In an airtight container, it’ll last 3 to 4 days in the fridge. Pop a label on it with the date, so you’re not playing the guessing game later.
Freeze It Like a Pro:
Yes, you can freeze gravy. Let it cool completely, then spoon it into freezer-safe bags or containers. Pro move? Freeze it in an ice cube tray. Perfect for grabbing just a bit later on.
Reheat Without Splitting:
Warm it gently on the stove over low heat. Stir frequently. If it’s too thick, add a splash of stock or water. If it looks like it’s separating, whisk in a touch of butter to bring it back together.
What To Eat With Jamie Oliver’s Turkey Gravy?
Sure, it’s called turkey gravy. But don’t box it in.
1. Roast Meats of All Kinds:
Beef, pork, chicken-it loves them all. Especially if you roast them with root veg. Pour it right over and watch it bring everything together.
2. Leftover Sandwiches:
Take your day-old turkey (or ham or stuffing), stack it in some crusty bread and drizzle hot gravy on top. It’s a mess and it’s magic.
3. Mashed Anything:
Potatoes are obvious. But try sweet potatoes, cauliflower mash, even mashed parsnips. That savory gravy cuts through the sweetness and adds punch.
4. Shepherd’s Pie Shortcut:
Got a container of leftover veg and meat? Mix it with gravy, top with mash and bake. Instant shepherd’s pie.
5. Breakfast Hack:
Yeah, gravy at breakfast. Heat it up and pour it over biscuits, leftover hash or even scrambled eggs. A total curveball but seriously good.
FAQs
How Do I Make Jamie Oliver’s Turkey Gravy From Scratch?
Start by roasting the turkey with vegetables. Once it’s done, use the drippings, add some stock, and thicken with a bit of flour. Jamie adds fresh herbs for extra flavor!
Can I Make Jamie Oliver’s Turkey Gravy Ahead Of Time?
Yes! You can make it a day or two ahead. Just reheat and adjust the seasoning before serving.
What’s The Secret To Making Jamie Oliver’s Turkey Gravy Extra Rich?
The key is using a mix of turkey drippings and high-quality stock. Plus, adding a splash of wine or brandy for depth!
