KellyBronze turkeys have plenty of natural juices when you are cooking the whole bird and you don't need to make gravy, but we know some of you love some extra gravy for breast roasts so here is a recipe we love using a KellyBronze turkey make-your-own gravy pack (1kg turkey wings and neck), cut into pieces with kitchen scissors.



3 large carrots, chopped into chunks

2 onions, unpeeled & chopped

3 celery sticks, chopped

Small handful thyme sprigs

2 tbsp sunflower oil

2 tsp golden caster sugar

1 tbsp tomato purée

4 tbsp plain flour

4 tbsp balsamic vinegar

1 vegetable stock cube


Heat oven to 220C/200C fan/gas 7.


Tip the turkey wings and neck into a roomy roasting tin with the carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast in the oven for 50 minutes until brown and lightly charred.


Boil the kettle. Put the roasting tin on a low heat on the hob, stir in the tomato purée and flour, and cook until sticky.


Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.


Simmer everything for 20 minutes, then strain it through a sieve, pushing down hard on all the mushy vegetables. Cool and chill for up to 3 days, or freeze for up to 3 months.


Heat the gravy to serve, adding the roasting juices from your KellyBronze turkey.

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