Gordon Ramsay Turkey Gravy recipe isn’t just a side dish—it’s the ultimate flavor-packed finishing touch that brings your holiday feast to life. If you’ve ever wondered how to take your turkey dinner to the next level, this recipe is your answer. Inspired by Ramsay’s unmatched culinary expertise, this gravy is a beautiful blend of richness, depth, and the comforting warmth we crave during the holiday season.
Table of Contents
How to make Gordon Ramsay Turkey Gravy
Gordon Ramsay Turkey Gravy is a rich, savory gravy made from the flavorful juices and drippings left in the roasting pan after cooking turkey.
Ingredients
- Pan Drippings: Use the drippings from your roasted turkey for a deeply flavorful base.
- 1-2 Smoked Bacon Rashers: Adds a smoky undertone to the gravy.
- 1 Onion: Use the onions roasted with the turkey; they’re caramelized and sweet.
- 1 Lemon: Roasted lemon for added zest, enhancing the freshness of the gravy.
- A sprig of Rosemary: Provides an aromatic herbal boost.
- 1 Tomato: Roasted with the turkey to add depth and slight sweetness.
- 1 cup Dry Cider: Used for deglazing, contributing a tangy dimension.
- Turkey Stock: Top up with turkey or chicken stock as needed for the desired consistency.
- Salt and Black Pepper: To taste. Don’t forget to account for seasoning from the turkey drippings.
- Cornflour/Cornstarch: For thickening if necessary, mixed with water to form a slurry.
Instructions
- Preheat and Prepare: After roasting your turkey and removing it from the pan, keep the roasting juices. Place the roasting tray directly on the stove.
- Fry Bacon and Vegetables: Add the chopped smoked bacon, the roasted onion, roasted lemon halves, rosemary, and tomato to the tray. Cook over medium heat, stirring to prevent burning, for about 5-7 minutes until the bacon is crisp, and the vegetables start to caramelize.
- Deglaze: Pour the dry cider into the tray, scraping up all the bits stuck to the bottom. This deglazing step is crucial for flavor, so make sure to loosen all those flavorful pieces from the tray.
- Simmer and Reduce: Allow the mixture to simmer and reduce slightly, about 5-10 minutes. This helps concentrate the flavors.
- Add Stock: Once reduced, add turkey stock to the tray. Bring it back to a simmer and let it cook for another 10 minutes, allowing the flavors to meld together.
- Strain: Remove the rosemary and lemon halves. Strain the gravy through a fine sieve into another pan, pressing down to extract as much liquid as possible from the solids.
- Adjust Seasoning and Thicken: Taste for seasoning, adding salt and pepper as needed. If the gravy is too thin, you can thicken it with a cornflour slurry: mix a teaspoon of cornflour with water and whisk it into the simmering gravy until your desired consistency is reached.
- Serve Warm: Keep the gravy warm and serve it alongside your beautifully roasted turkey and all the trimmings.
Tips
- Don’t Skip the Cider: It’s one of the key ingredients that set this gravy apart. The cider helps balance sweetness with acidity, enhancing the overall flavor profile.
- The Right Pan: If your roasting tray is not stove-top safe, transfer the drippings and vegetables to a large saucepan before beginning the gravy preparation.
- Consistent Stirring: Make sure to stir frequently to prevent sticking or burning, especially when cooking the bacon and vegetables.
- Adjust to Taste: Feel free to tweak the amounts of herbs and other seasonings to match your personal preference.
- Pre-heat Gravy: If you’re preparing this ahead of time, gently reheat before serving, and add a bit of stock if it thickens too much when cooled.
What to serve with
Gordon Ramsay’s rich, flavorful turkey gravy deserves an equally impressive selection of dishes to complete your holiday feast. This gravy’s depth and complexity pair beautifully with a classic Thanksgiving or Christmas menu.
1. Roasted Turkey: The true star of the show, a perfectly roasted turkey, is a natural match for Gordon Ramsay Turkey Gravy. You can brush the turkey with a herb butter and stuff it with lemons, garlic, onion, and rosemary for a flavor profile that ties seamlessly with the gravy. The pan drippings from the turkey work as the base for the gravy itself, ensuring the two complement each other beautifully.
2. Traditional Stuffing: Whether it’s a bread stuffing with sage and apples or a more savory sausage stuffing, nothing beats a warm, hearty serving of stuffing drenched in turkey gravy. For added depth, consider adding roasted chestnuts or dried cranberries to the stuffing.
3. Creamy Mashed Potatoes: Mashed potatoes are the ultimate comfort food, and they pair incredibly well with the rich, velvety turkey gravy. Ramsay’s gravy adds complexity to the classic mashed potatoes, elevating the dish with notes of bacon and cider. To make it extra creamy, use heavy cream or butter in your mashed potatoes and include garlic or chives for added flavor.
Ingredients Substitutes
Gordon Ramsay turkey gravy recipe is packed with bold, aromatic flavors, but don’t worry if you’re missing an ingredient or need to make adjustments.
1. Turkey Drippings
Original Ingredient: Pan drippings from roasted turkey
Substitutes:
- Butter or Oil: If you don’t have drippings, you can start with unsalted butter or a neutral oil (such as vegetable or canola oil). For a richer flavor, use clarified butter or duck fat.
- Turkey or Chicken Fat: Save fat or drippings from other poultry roasts you’ve cooked. You can also use store-bought options, but ensure they’re high quality.
- Vegetarian Option: For a plant-based gravy, skip meat drippings and start with olive oil or vegan butter instead. Add umami-like flavors using mushrooms (sautéed and blended).
2. Smoked Bacon Rashers
Original Ingredient: Smoked bacon, used for its smoky, savory depth.
Substitutes:
- Pancetta or Prosciutto: These are excellent alternatives that provide similar smoky and savory notes.
- Turkey Bacon: A slightly healthier, leaner substitute for regular bacon.
- Smoked Paprika: For a vegetarian or pork-free option, add ½ to 1 teaspoon of smoked paprika to provide a smoky essence.
Final Thoughts
With these steps, you’ll have a delicious Gordon Ramsay turkey gravy that will be the talk of your holiday dinner table.
More Turkey Recipes:
Ingredients
- Pan Drippings: Use the drippings from your roasted turkey
- 1-2 Smoked Bacon Rashers: Adds a smoky undertone to the gravy.
- 1 Onion
- 1 Lemon
- A sprig of Rosemary: Provides an aromatic herbal boost.
- 1 Tomato: Roasted with the turkey to add depth and slight sweetness.
- 1 cup Dry Cider: Used for deglazing, contributing a tangy dimension.
- Turkey Stock
- Salt and Black Pepper
- Cornflour/Cornstarch
Instructions
- Preheat and Prepare: After roasting your turkey and removing it from the pan, keep the roasting juices. Place the roasting tray directly on the stove.
- Fry Bacon and Vegetables: Add the chopped smoked bacon, the roasted onion, roasted lemon halves, rosemary, and tomato to the tray. Cook over medium heat, stirring to prevent burning, for about 5-7 minutes until the bacon is crisp, and the vegetables start to caramelize.
- Deglaze: Pour the dry cider into the tray, scraping up all the bits stuck to the bottom. This deglazing step is crucial for flavor, so make sure to loosen all those flavorful pieces from the tray.
- Simmer and Reduce: Allow the mixture to simmer and reduce slightly, about 5-10 minutes. This helps concentrate the flavors.
- Add Stock: Once reduced, add turkey stock to the tray. Bring it back to a simmer and let it cook for another 10 minutes, allowing the flavors to meld together.
- Strain: Remove the rosemary and lemon halves. Strain the gravy through a fine sieve into another pan, pressing down to extract as much liquid as possible from the solids.
- Adjust Seasoning and Thicken: Taste for seasoning, adding salt and pepper as needed. If the gravy is too thin, you can thicken it with a cornflour slurry: mix a teaspoon of cornflour with water and whisk it into the simmering gravy until your desired consistency is reached.
- Serve Warm: Keep the gravy warm and serve it alongside your beautifully roasted turkey and all the trimmings.
