Gordon Ramsay Turkey Gravy, 3 Flavor Secrets Behind the Perfect Texture

Gordon Ramsay Turkey Gravy starts with the odor of bacon and trimmings hitting the pan—then becomes the moment your dinner guests stop talking. I discovered this the hard way when I tossed aside drippings and skipped cider. The result? Bland broth. Then I heard Ramsay’s method—“drain the fat, fry the roasted bits, deglaze, crush, strain, walnut finish.” That changed everything. That’s how Gordon Ramsay Turkey Gravy earns its name.

Why This Gravy Stands Out

The magic in Gordon Ramsay Turkey Gravy comes from using every possible flavor bomb: bacon, lemon, onions, tomatoes, rosemary, turkey wings, cider, and turkey juices. That layered flavor is missing in most gravies—and that’s where Ramsay’s genius kicks in. It’s not just drippings and stock. It’s orchard fruit tones, velvety body, nutty crunch—and real roast depth.

What I Always Got Wrong

I used to drain the fat and pour straight in stock. Where were the trimmings? The tang of roasted lemon? The cider? My gravy was polite and thin. Discovering Gordon Ramsay Turkey Gravy meant stepping up: leaving the roasted bits in, simmering cider and trimmings, then crushing and straining. Suddenly I wasn’t pouring gravy. I was pouring flavor.

Nia Patel

Gordon Ramsay Turkey Gravy with Cider and Walnuts

Roasting tray drippings, dry cider, turkey trimmings, and a final punch of walnuts—this is Gordon Ramsay Turkey Gravy, the real holiday MVP.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Condiment, Sauce

Cuisine: British, Holiday

Calories: 130

Ingredients Equipment Method Nutrition

Ingredients

  

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Base Ingredients

• a few tbsp bacon from turkey roast (from roasting tray, approx. 3–4 tbsp / 30–60g)
• 1 roasted onion from cavity (or equivalent roasted onion halves)
• 1 roasted lemon (from turkey cavity)
• 3 rosemary sprigs
• 3 chopped tomatoes (about 10oz / 300g)
• 2 turkey wings or roasted trimmings (from the cooked bird)

Liquids & Finish

• 34 oz dry cider (1L)
• 20 oz chicken stock (about 600ml)
• 1 cup turkey resting juices (if available)
• 2 tbsp crushed walnuts (about 1oz / 30g, toasted)
• to taste sea salt and freshly ground pepper

Equipment

• Roasting Tray
• Saucepan
• Sieve
• Potato Masher
• Gravy Boat

Method

 

1. Rest your roasted turkey. Drain excess fat from the tray and place it back over medium heat.
2. Add chopped bacon, roasted onion and lemon, tomatoes, rosemary, and turkey wings. Fry briefly to release flavor.
3. Deglaze the pan with dry cider. Add turkey resting juices. Simmer and reduce liquid by half.
4. Pour in chicken stock. Crush the vegetables and bones using a masher to extract all the flavor. Simmer 15–20 minutes.
5. Strain the gravy through a sieve into a saucepan. Press down to extract every drop of flavor.
6. Add a sprig of rosemary and let it infuse off heat. Discard rosemary before serving.
7. Place crushed walnuts into the base of a warm gravy boat. Ladle in hot gravy and serve immediately.

Nutrition

Calories: 130kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 10mgSodium: 240mgFiber: 1gSugar: 2g

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Ingredients

• Bacon from the turkey roast (a few tbsp)
• Roasted onions and lemon (from cavity)
• 3 rosemary sprigs
• 3 chopped tomatoes (about 300 g / 10 oz)
• Turkey trimmings (wings, tips)
• 1 L dry cider (about 34 oz)
• ~600 ml chicken stock (about 20 oz)
• Crushed walnuts to garnish (about 30 g / 1 oz)
• Turkey resting juices
• Sea salt & freshly ground pepper, to taste

How I Make It (Step by Step)

1. Rest the turkey, then drain off fat from the roasting tray—return tray to the stove.
2. Add bacon, roasted onions, lemon, tomatoes, rosemary, and turkey bits. Fry a couple of minutes.
3. Pour in dry cider. Boil it hard, then stir in turkey resting juices. Let it reduce by half.
4. Add chicken stock, return to boil, then crush the vegetables and trimmings with a masher. Simmer 15–20 minutes.
5. Strain everything into a saucepan, pressing bits with the back of the ladle. Add a rosemary sprig to infuse (then discard).
6. When serving, sprinkle crushed walnuts in the gravy boat, then ladle over. That’s Gordon Ramsay Turkey Gravy done right.

Pro Tips

• Use a sturdy roasting tray so it sits flat on the stove. That’s essential for even flavor transfer.
• Don’t skip the roasting bits—onions, lemon, trimmings—they are non-negotiable for Gordon Ramsay Turkey Gravy richness.
• Crushing with a wooden masher gives body better than a blender.
• Walnut garnish adds crunch and a toasty finish.

Variations

• Swap cider with dry white wine for an alternative acidity.
• Mashed chestnuts instead of walnuts adds seasonal depth.
• Add a splash of cream to the saucepan for a silky finish.

Serving

Ladle Gordon Ramsay Turkey Gravy over carved turkey and stuffing. It marries the meat, the bread, and the sides. Serve with roasted veggies and cranberry sauce to balance the richness.

FAQs

The Ramsay Result

What lands on the plate should glisten and thicken slowly—it should make people lean in. That’s Gordon Ramsay Turkey Gravy: bold, rich, balanced, and unforgettable.

Your Turn – Let’s Cook Like Ramsay

You’ve got gravy that steals the show. Now bring that Ramsay-level precision to every ladle, spoon, and slurp. Head over to our soups and chowders section, where deep flavor is non-negotiable and shortcuts don’t survive.