How to Make the Best Homemade Turkey Gravy for Christmas

A truly memorable Christmas dinner isn’t just about the turkey, the roasties, or even the sprouts with chestnuts. 

The secret star of the feast is the gravy, rich, velvety, savoury, and full of deep festive flavour. 

A good homemade turkey gravy ties the whole plate together, turning a nice meal into a spectacular one.

The best part? Making your own gravy is much easier than people think, and it transforms your Christmas dinner instantly. Here’s how to create a gravy worthy of your festive table.

Start with the Turkey Drippings

The most flavourful gravy always begins with the roasting tin. As your turkey cooks, the fat, juices, and caramelised bits gather in the bottom of the tray. These “drippings” are pure gold.

What to do:

Once your turkey is cooked, carefully pour everything from the roasting tin into a heatproof jug.

Let it settle for a couple of minutes. The fat will rise to the top.

Skim off most of the fat, but leave a tablespoon or two — that’s where the flavour sits.

If your turkey hasn’t released much liquid, don’t worry. A splash of boiling water or low-salt chicken stock in the roasting tin will help lift those gorgeous browned bits.

Make a Simple Roux Base

A roux gives your gravy body and silkiness.

Ingredients:

2 tbsp of turkey fat (or unsalted butter)

2 tbsp plain flour

Method:

Warm the fat or butter in a saucepan over medium heat.

Whisk in the flour until it forms a smooth paste.

Cook for 1–2 minutes until lightly golden — this removes any raw flour taste.

You’re now ready to build the gravy.

Add the Stock and Drippings

Slowly whisk in:

All the strained turkey juices

Enough hot chicken or turkey stock to reach your desired consistency (usually 500–700ml)

Add the liquid gradually to avoid lumps. Keep whisking until it’s glossy and smooth.

Let it simmer for 5–10 minutes. This is where the flavours deepen and the gravy thickens to perfection.

Optional Flavour Boosters

Not essential, but marvellous:

A splash of white wine – adds brightness and depth

A teaspoon of cranberry sauce – subtle sweetness

A dash of Worcestershire sauce – enhances savoury notes

Fresh herbs – thyme, rosemary, or sage

A knob of butter at the end – makes the gravy extra silky

Taste as you go. Adjust with salt and pepper, though your drippings may already be quite salty.

A Brilliant Tip: Roast Veg for Extra Depth

If you want a restaurant-style gravy:

Place chopped onions, carrots, and celery under the turkey as it roasts.

Once cooked, blend these soft, caramelised veg with a ladle of stock.

Strain into your gravy for an intensely rich flavour.

It’s an old chef’s trick and works beautifully at Christmas.

Keeping Your Gravy Warm Until Serving

Gravy cools quickly at the table. To avoid frantic reheating:

Pour it into a pre-warmed gravy boat

Wrap the base in a tea towel to insulate it

Or keep it in a small slow cooker on low until serving

Your guests will thank you.

Can You Make Christmas Gravy Ahead?

Absolutely — and it’s a lifesaver during the busy run-up to Christmas.

Make a batch of turkey gravy using stock from roasted turkey wings or legs.

Chill or freeze it.

On Christmas Day, simply reheat and enrich it with the fresh turkey drippings.

This gives you a stress-free festive meal.

Great gravy is comfort in a jug, savoury, warming, and deeply nostalgic. Making your own at Christmastime doesn’t just elevate the meal; it adds a touch of homemade magic that shop-bought versions simply can’t match.

Serve it generously over your turkey, roast potatoes, stuffing, Yorkshire puds, and everything else on the festive plate. It is Christmas, after all.

The Essential Sauces, Chutneys and Pickles for Your Christmastime Larder

Discover the essential sauces, chutneys and pickles to stock in your Christmastime larder, perfect for roasts, leftovers, cheese boards and festive buffets.

Christmastime brings together family, friends, and, let’s be honest, a lot of food. 

Whether you’re hosting the full feast, putting on a Boxing Day buffet, or simply trying to stay prepared for unexpected visitors, your festive larder is your secret weapon. 

Stocking it with the right sauces, chutneys, and pickles ensures that even the simplest leftovers or cold cuts can be transformed into something delicious.

Here’s a handy guide to what every Christmas kitchen should have at the ready.

1. Cranberry Sauce – the Christmas Classic

No festive table is complete without cranberry sauce. Whether you go for smooth, whole berry or a homemade spiced version, this is essential for turkey, nut roasts and Boxing Day sandwiches.

Tip: A jar of cranberry relish with orange or port adds extra luxury.

2. Bread Sauce – Comfort in a Bowl

A very British staple and often overlooked. Bread sauce pairs beautifully with poultry, gammon and even roasted vegetables.

Top up your larder: Pre-made sachets store well, but a homemade batch can be frozen ahead of time.

3. Horseradish – Not Just for Beef

Fiery, fragrant and incredibly versatile. Horseradish is a brilliant partner for roast beef, cold cuts and smoked fish. It also lifts leftover mash when stirred through.

4. English Mustard and Dijon Mustard

Two mustards, two purposes:

English mustard for heat and punch

Dijon mustard for creaminess and subtlety

Perfect for glazes, roast dinners, cheese boards and sauces.

5. Apple Sauce – For Pork, Turkey and Beyond

Usually associated with pork, apple sauce is also wonderful with turkey crown, savoury stuffing and many vegetarian centrepieces.

If you spot an apple and cider version, even better.

6. Redcurrant Jelly – A Roast Dinner Hero

Redcurrant jelly doesn’t get the attention cranberry sauce does, but it should. It cuts through richness, pairs brilliantly with lamb and beef, and adds gorgeous flavour to gravies.

7. Chutneys for the Boxing Day Feast

Boxing Day practically demands a chutney or three. Stock up on:

Caramelised onion chutney for cheese and pies

Ploughman’s chutney for cold meats

Tomato and chilli chutney for a little festive fire

A good chutney transforms leftovers into a full meal.

8. Pickled Onions – A Festive Favourite

Crisp, sharp and irresistible on any buffet table.

The strong ones are perfect with Cheddar and pork pie; milder sweet pickled onions are brilliant with pâté or sandwiches.

9. Cornichons and Gherkins

Small but mighty. These sharp little pickles cut through the richness of cheese boards, charcuterie, cold ham and terrines.

Keep one jar of classic gherkins and one jar of cornichons for variety.

10. Piccalilli – A British Treasure

That tangy, mustard-yellow mixture of cauliflower, onions and other vegetables is unbeatable with gammon, sausages, pork pies and cheese.

It’s one of the most useful jars in your Christmas cupboard.

11. Mint Sauce – Not Just for Spring Lamb

A light and refreshing counterbalance to heavier dishes.

Lovely with lamb, of course, but it also perks up leftover roast potatoes.

12. Gravy Granules and Stock Concentrates

Even if you plan to make gravy from scratch, always have a backup.

Christmas is hectic—and nothing ruins the mood like discovering you’re short on gravy during service.

13. Sweet Sauces and Pouring Treats

Keep a small sweet section ready for puddings and festive bakes:

Brandy butter

Vanilla custard

Salted caramel sauce

Chocolate sauce

Perfect for mince pies, Christmas pudding and impromptu desserts.

14. Chilli Jam – The Modern Must-Have

A dollop of chilli jam makes everything better: cheese boards, sausages, roasted veg, and even brie-topped crackers on Christmas Eve.

If you’ve never tried it, Christmas is the ideal excuse.

A well-stocked Christmastime larder gives you flexibility, creativity and peace of mind. Whether you’re feeding a crowd or indulging in quiet leftover meals between festivities, the right condiments elevate every plate.

Prepare now, and you’ll glide through the season with flavour and flair.

How to Make the Best Christmas Gravy to Wow Your Guests

The culinary art of making a good, moresome Christmas dinner gravy is often overlooked. 

But there truly is nothing quite like rich, flavourful Christmas gravy to bring your festive meal together. 

Whether it’s poured over tender turkey, fluffy roast potatoes, or pillowy Yorkshire puddings, a great gravy can elevate your Christmas dinner from delicious to unforgettable. 

Here’s a step-by-step guide to making the best Christmas gravy ever: One that’s bursting with savoury goodness and will leave your guests wanting more.

1. The Secret to Stunning Gravy: Build Layers of Flavour

The key to exceptional Christmas gravy is layering flavours. A good gravy isn’t just a simple sauce; it’s a combination of rich stock, caramelised vegetables, herbs, and the delicious drippings from your roast. By building up layers of flavour, you’ll achieve a deep, complex taste that makes every bite special.

2. Ingredients You’ll Need

For the best Christmas gravy, you’ll want to have these key ingredients on hand:

Roasting juices: The drippings from your roast turkey, chicken, or beef are full of flavour and provide a perfect base for your gravy.

Vegetables: Onion, carrot, and celery are ideal for adding depth and a hint of sweetness.

Fresh herbs: Thyme, rosemary, sage, and bay leaves all bring an earthy aroma to the gravy.

Stock: Use turkey or chicken stock for poultry gravy, or beef stock if you’re serving beef. Homemade is best, but a good-quality store-bought option works too.

Wine or sherry: A splash of white wine, red wine, or dry sherry adds richness and helps deglaze the pan.

Flour: To thicken your gravy and give it that lovely velvety texture.

Butter: Adds a smooth, luxurious finish to the gravy.

Optional extras: Cranberry sauce, a dollop of Dijon mustard, or a teaspoon of soy sauce can add depth and enhance the flavours.

3. Step-by-Step Guide to Making the Best Christmas Gravy

Step 1: Prepare Your Roasting Tin

After you’ve taken your roast turkey (or other meat) out of the oven, set it aside to rest. This is when the magic happens in the roasting tin! Leave all the drippings, browned bits, and juices in the pan, as these will be the foundation of your gravy.

If there’s a lot of fat, skim some off with a spoon or pour the drippings into a fat separator. Leave about 1–2 tablespoons of fat in the tin, as you’ll use this to cook the vegetables and flour.

Step 2: Sauté the Vegetables

Place the roasting tin on the hob over medium heat. Add chopped onion, carrot, and celery to the pan, and sauté until they’re softened and golden brown, about 5–8 minutes. Stir frequently, scraping up any browned bits from the bottom of the tin – these bits are full of flavour.

Step 3: Add Herbs and Deglaze with Wine

Add fresh sprigs of thyme, rosemary, and sage along with a bay leaf. Sauté for another minute to release the aroma of the herbs. Then, pour in a splash of white wine, red wine, or dry sherry to deglaze the pan, scraping up any remaining bits. This adds a lovely depth to the gravy. Let the liquid simmer for a minute or two until slightly reduced.

Step 4: Make a Roux with Flour

Sprinkle 2 tablespoons of plain flour over the vegetables and stir well, letting the flour cook for about 2 minutes. This forms a roux, which will thicken your gravy. Be careful not to let the flour burn; stir continuously until it’s absorbed by the fat and turns a light golden colour.

Step 5: Add Stock and Simmer

Gradually pour in about 500ml (2 cups) of hot stock, whisking continuously to prevent lumps. The stock should start to thicken as it simmers, and the flavours from the vegetables and herbs will infuse into the gravy. Let the mixture simmer for around 10–15 minutes, stirring occasionally.

For extra richness, you can add a splash of cream or milk at this stage, but this is optional.

Step 6: Strain for Smoothness

After simmering, strain the gravy through a fine sieve into a clean saucepan, pressing down on the vegetables to extract as much liquid as possible. Discard the vegetables and herbs, as they’ve done their job of adding flavour. Now you’ll have a silky, smooth base for your gravy.

Step 7: Taste and Adjust Seasoning

Taste the gravy and adjust the seasoning as needed. Add salt and black pepper, but be cautious as the roasting juices and stock may already have plenty of salt. A teaspoon of cranberry sauce or a splash of soy sauce can add a touch of sweetness and umami, enhancing the gravy’s depth. For a bit of warmth, a spoonful of Dijon mustard works wonders.

4. Pro Tips for Perfecting Your Christmas Gravy

Use Homemade Stock if Possible: While shop-bought stock can work, sort of, homemade turkey or chicken stock will add a richer, more natural taste. Simmer turkey bones or leftover roast chicken carcasses with vegetables for a couple of hours to make an incredibly flavourful stock.

Thicken Slowly: If your gravy isn’t as thick as you’d like, dissolve a bit of cornflour (cornstarch) in cold water and whisk it in gradually. Be careful not to add too much at once, as it can thicken quickly.

Add a Little Extra Richness: A small knob of butter stirred in at the end adds a velvety finish and a beautiful sheen. You could also add a splash of cream or a drizzle of honey for a hint of sweetness.

5. Christmas Gravy Variations to Try

Red Wine and Cranberry Gravy: Perfect for roast beef, this gravy uses red wine and a spoonful of cranberry sauce to add a fruity richness.

Cider and Apple Gravy: For a twist, try using cider instead of wine and add a dash of apple juice for a subtly sweet flavour that pairs well with pork or turkey.

Spiced Gravy: Add a pinch of ground cloves, cinnamon, or nutmeg for a festive spiced flavour. Just a touch will give it a warming note that complements the holiday season.

6. Keep Your Gravy Warm and Ready to Serve

To keep your gravy warm while you finish up other dishes, pour it into a small saucepan over low heat, or use a thermos jug to keep it hot until serving. When it’s time to serve, give it a quick whisk and pour it into a gravy boat for a smooth, glossy finish that will impress your guests.

In Summary: Bring It All Together with Unforgettable Gravy

With just a bit of care and creativity, you can make a Christmas gravy that’s as memorable as the meal itself. By layering flavours with roasting juices, wine, stock, and fresh herbs, you’ll create a gravy that adds richness and warmth to every plate. And the best part? Your guests will be raving about it long after the last Yorkshire pudding is gone.

So this Christmas, go all out with a gravy that’s sure to impress. After all, a great gravy is the crowning glory of the Christmas feast, and with these tips, yours will be the talk of the table.

Concerned that this good gravy guide isn't vegan friendly? Fear not! Vegan Christmas gravy will be dealt with in its own dedicated post. 

10 Christmas Cooking Hacks for a Stress-Free Festive Feast

Christmas is one of the most magical times of the year, but let’s be honest – it can also be one of the most stressful, especially when it comes to preparing that festive feast. 

If you’re tasked with cooking the big Christmas dinner, you know how overwhelming it can feel to juggle the turkey, roast potatoes, stuffing, and all those trimmings. But don’t worry, we’ve got you covered with some clever cooking hacks that will help make your Christmas cooking a breeze.

1. Plan Ahead and Batch Cook

Preparation is key to keeping Christmas Day stress-free. Start planning your menu early and note down any items you can make ahead. Foods like gravy, cranberry sauce, and stuffing can be prepared in advance and frozen. If you’re doing a classic roast, par-boil your potatoes and store them in the fridge the night before to save time on Christmas Day.

2. Use Pre-chopped Vegetables

Yes, we all love fresh ingredients, but there’s no shame in making things easier on yourself. Opt for pre-chopped vegetables to save time. Most supermarkets sell ready-to-roast veg trays, which you can pop straight into the oven. It cuts down on peeling, chopping, and leaves you more time to enjoy the festivities.

3. Keep Your Turkey Moist with Butter and Bacon

If you’ve ever had a dry turkey, you’ll know it’s the one thing you don’t want to happen. A simple hack to keep your turkey moist is to slather it with a generous amount of butter under the skin before roasting. For extra flavour and protection, cover the breast with strips of bacon. Not only will this add flavour, but it will also help keep the meat juicy.

4. Slow Cooker Stuffing

Free up your oven space by using your slow cooker for stuffing. Mix your ingredients as usual and let the slow cooker handle the work. This also means you can make it hours in advance and keep it warm without taking up precious space in your oven. The result? Perfectly moist stuffing without any oven juggling.

5. Pre-make Yorkshire Pudding Batter

Nothing says Christmas in Britain like a crisp Yorkshire pudding. Prepare your Yorkshire pudding batter the night before and store it in the fridge. The resting time actually improves the texture and flavour, ensuring they puff up perfectly on Christmas Day.

6. Cheat with Frozen Pastry

Making your own pastry from scratch is rewarding, but on Christmas, it might be the last thing you want to do. Save yourself the trouble by using high-quality shop-bought frozen pastry. Whether it’s for mince pies or a festive tart, it’ll taste delicious and no one needs to know it wasn’t homemade.

7. DIY Gravy Upgrade

If you don’t have the time to make gravy from scratch, you can easily upgrade shop-bought gravy with a few additions. Add some pan drippings from your roast, a splash of wine, or a dash of Worcestershire sauce to enhance the flavour. A bit of butter whisked in at the end will also give it a lovely glossy finish.

8. Use a Meat Thermometer

Nothing is worse than undercooked or overcooked meat, especially on Christmas Day. A meat thermometer takes the guesswork out of cooking your turkey, ham, or roast. Simply check the temperature to ensure it’s perfectly cooked without drying out. For turkey, aim for 75°C in the thickest part of the meat.

9. Warm Your Plates

One often overlooked but crucial tip is to warm your plates before serving. Cold plates can cool your meal down in seconds. Simply pop them in a low oven for a few minutes before serving the feast to keep everything nice and hot.

10. Delegate Tasks

Christmas cooking doesn’t need to be a one-person show. Delegate smaller tasks like setting the table, pouring drinks, or even stirring the gravy. This way, you can focus on the main dishes while still making everyone feel involved.

Final Thoughts

Christmas is a time for joy, not stress. With a bit of preparation and these handy hacks, you can save yourself time and effort in the kitchen and spend more time with your loved ones. After all, the true magic of Christmas isn’t in the food, but in the moments shared around the table.

Enjoy your festive cooking and have a Merry Christmas!