Gordon Ramsay'S Turkey Gravy With Cider And Walnuts

Name: Gordon Ramsay'S Turkey Gravy With Cider And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 free-range turkey, about 12 lbs; 2 onions, peeled and halved; 2 lemons, zested and halved; 1 head of garlic, halved horizontally; 6 bay leaves; 8 rashers of smoked streaky bacon; Herb butter:; 3/4+ lb butter, at room temperature; sea salt and freshly ground black pepper; 1 tbsp olive oil; finely grated zest and juice of 2 small lemon; 3 garlic cloves, peeled and crushed; small bunch of flat leaf parsley, chopped

Servings: persons

1 free-range turkey, about 12 lbs
2 onions, peeled and halved
2 lemons, zested and halved
1 head of garlic, halved horizontally
6 bay leaves
8 rashers of smoked streaky bacon
Herb butter:
3/4+ lb butter, at room temperature
sea salt and freshly ground black pepper
1 tbsp olive oil
finely grated zest and juice of 2 small lemon
3 garlic cloves, peeled and crushed
small bunch of flat leaf parsley, chopped

1
Drain off most of the fat from the resting turkey
2
Roughly chop the bacon, add to the tray and fry for a few minutes.
3
Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes.
4
Cook for 1-2 minutes, then add the turkey wings, parson's nose and drumstick tips and fry for a few more minutes.
5
Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half.
6
Pour in the stock, return to the boil, then reduce the heat slightly.
7
Using a potato masher, crush the vegetables in the tray.
8
Simmer for 15-20 minutes, stirring occasionally, until reduced again by a third. Remove from heat.
9
Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the juice as possible.
10
Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.
11
Before serving, remove the rosemary, season to taste and reheat the gravy.
12
Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug.
13
Pour the piping hot gravy on top and serve at once.

1741

kcal

Calories

105

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 free-range turkey, about 12 lbs, 2 onions, peeled and halved, 2 lemons, zested and halved, 1 head of garlic, halved horizontally, and more.

Yes, Gordon Ramsay'S Turkey Gravy With Cider And Walnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!