Turkey Gravy (Cider and Walnut)

A rich-flavoured turkey gravy is made with the roasted bacon, onions, and lemons from Roast Turkey with Lemon, Parsley and Garlic Butter, combined with turkey drippings and hard apple cider. In an unusual touch, crushed walnuts are added to the gravy boat before pouring in the hot gravy. Although the added walnuts are optional, they do add a unique texture and consistency to the gravy. This recipe will work with a 10 lb (4.5 kg) turkey - double the ingredients for a larger bird.

bacon from top of roasted turkey, chopped
lemon from bird cavity, chopped
onion from bird cavity, chopped
3 fresh tomatoes, chopped
wings tips, from the roasted turkey
parsons nose, from the roasted turkey
sprigs rosemary
1 glug cider
chicken stock
crushed walnuts

Drain the excess oil from the roasting pan juices and set the roasting juices aside. Cook the bacon, onions and lemon.

Add a few rosemary sprigs to give it an aromatic punch, tomatoes (to thicken the gravy and give it a lovely fresh taste), the tips of wings and parsons nose.

Add a glug of cider (it adds a lovely supple flavour) and the roasting juices, let cook until reduced in half.

Mash the vegetables with a potato masher to extract maximum flavour, then add the chicken stock and let cook again until reduced in half.

Taste and adjust seasoning and then sieve the gravy. Use the back of the ladle to push the meat and vegetables through the sieve to extract maximum flavour. Toss in fresh rosemary sprigs to the sieved gravy to infuse rosemary flavour.

Add some crushed walnuts to the bottom of the gravy boat and ladle hot gravy.

Serve hot on rested turkey.