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Allspice Gravy

by . Featured in NIGELLA CHRISTMAS
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Introduction

Generally speaking, the best gravies are made by deglazing a joint’s cooking juices in the roasting tin, but, with a brined bird, the liquid it gives off is just too salty; you can’t use more than 2–3 tablespoonfuls. You could, of course, simply drain off the excess, but given the stress of Christmas Day, making the gravy in a saucepan is a better route: you avoid the smoking you can get from a roasting tin on the hob; and you can make it all ahead – the stovetop will be quite busy enough as it is.

Generally speaking, the best gravies are made by deglazing a joint’s cooking juices in the roasting tin, but, with a brined bird, the liquid it gives off is just too salty; you can’t use more than 2–3 tablespoonfuls. You could, of course, simply drain off the excess, but given the stress of Christmas Day, making the gravy in a saucepan is a better route: you avoid the smoking you can get from a roasting tin on the hob; and you can make it all ahead – the stovetop will be quite busy enough as it is.

Allspice Gravy
Photo by Lis Parsons

Ingredients

Makes: enough for 8-12 people

Metric Cups
  • giblets from turkey (not including liver)
  • 1 litre water
  • 1 tablespoon allspice berries
  • ½ teaspoon black peppercorns
  • 3 bay leaves
  • 1 x 4 centimetres stick cinnamon
  • 1 stick celery
  • 2 carrots
  • 1 unpeeled onion (halved)
  • 1 tablespoon maldon salt or 1/2 tablespoon table salt
  • juice of 1 clementine plus pulp from fruit
  • 2 tablespoons plain flour
  • 2 tablespoons honey
  • giblets from turkey (not including liver)
  • 1 litre water
  • 1 tablespoon allspice berries
  • ½ teaspoon black peppercorns
  • 3 bay leaves
  • 2 inches stick cinnamon
  • 1 stick celery
  • 2 carrots
  • 1 unpeeled onion (halved)
  • 1 tablespoon sea salt flakes or 1/2 tablespoon table salt
  • juice of 1 clementine plus pulp from fruit
  • 2 tablespoons all-purpose flour
  • 2 tablespoons honey

Method

  1. Put all the ingredients, except the flour and honey, into a saucepan and bring to a boil. Cover with a lid and simmer gently for 2 hours.
  2. Strain the gravy stock through a sieve (or just pour, holding back the bits) into a large measuring jug: this should give you approx. 1 litre / 1 quart. All this can be done well ahead.
  3. On the Day itself, whisk the flour in a saucepan with 2 tablespoons of the salty juices from the turkey roasting tin, then put the saucepan on the heat and slowly whisk in the rest of the stock and the honey.
  4. Let the gravy bubble away, stirring every now and again with a wooden spoon, until it thickens a little and the floury taste disappears.
  5. If you are preparing the gravy stock ahead, make sure when you add the flour and juices and reheat that it gets piping hot; preferably fill the gravy jug with hot water for 10 minutes before draining, drying and filling it with hot, invitingly aromatic allspice gravy.
  1. Put all the ingredients, except the flour and honey, into a saucepan and bring to a boil. Cover with a lid and simmer gently for 2 hours.
  2. Strain the gravy stock through a sieve (or just pour, holding back the bits) into a large measuring jug: this should give you approx. 1 litre / 1 quart. All this can be done well ahead.
  3. On the Day itself, whisk the flour in a saucepan with 2 tablespoons of the salty juices from the turkey roasting tin, then put the saucepan on the heat and slowly whisk in the rest of the stock and the honey.
  4. Let the gravy bubble away, stirring every now and again with a wooden spoon, until it thickens a little and the floury taste disappears.
  5. If you are preparing the gravy stock ahead, make sure when you add the flour and juices and reheat that it gets piping hot; preferably fill the gravy jug with hot water for 10 minutes before draining, drying and filling it with hot, invitingly aromatic allspice gravy.

Additional Information

MAKE AHEAD TIP: Simmer the gravy stock for 2 hours and stir in the honey. Cool, cover and keep in the fridge for up to 2 days. Finish the gravy with flour and turkey juices as directed.

FREEZE AHEAD TIP: Make the stock as directed, cool and freeze for up to 1 week. Thaw overnight in the fridge, and finish as above.

MAKE AHEAD TIP: Simmer the gravy stock for 2 hours and stir in the honey. Cool, cover and keep in the fridge for up to 2 days. Finish the gravy with flour and turkey juices as directed.

FREEZE AHEAD TIP: Make the stock as directed, cool and freeze for up to 1 week. Thaw overnight in the fridge, and finish as above.

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