Take out turkey giblets on Christmas Eve and make the gravy at least two days before Christmas- don’t be a slave to the last minute dash, it’s a total waste of time!
The gravy can then be stored in the fridge and heated up ahead of serving.
Here’s my delicious Christmas gravy recipe that will be sure to please the whole family.
Christmas Gravy Recipe
Simmer all ingredients for 3 hours, or until there is approximately 1 liter of liquid left, then strain.
The juice can be frozen at this stage. Take out the juice Christmas Eve day to defrost. Once the turkey is cooked, deglaze the turkey pan with brandy, then sprinkle the flour over the roasting tin. Slowly stir in the pre-made juices, stir consistently until it thickens. Whisk in the honey and keep the gravy warm until needed.