Cider Turkey Gravy With Bacon Recipe

Glory Foods
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 2 cups (serves 16 )
Ratings (17)

Gordon Ramsay's rich-flavored turkey gravy is made with the roasted bacon, onions and lemons in the recipe for Lemon and Garlic Roast Turkey, combined with the turkey drippings and hard apple cider. In an unusual touch, Ramsay adds crushed walnuts to the gravy boat before pouring in the hot gravy. Although the added walnuts are optional, they do add a unique texture and consistency to the gravy.

What You'll Need

  • Bacon, roasted onions and lemons from Lemon and Garlic Roast Turkey
  • 3 sprigs fresh rosemary
  • 3 fresh tomatoes, chopped
  • 1 cup hard apple cider
  • 2 cups chicken broth, homemade or packaged (not canned)
  • 1/4 cup crushed walnuts
  • 2 tablespoons softened butter (optional)
  • 2 tablespoons flour (optional)

How to Make It

  1. While the roasted turkey is resting on a cutting board or other surface that can collect the cooking juices, drain the excess fat from the roasting pan, and put the pan on the stove-top at medium heat.
  2. Remove the bacon from on top of the turkey and the onion and lemon from the cavity.
  3. Chop everything up coarsely, and transfer to the pan.
  4. Add 2 sprigs of fresh rosemary, and sauté 2 minutes. Add the tomatoes and cook 2 minutes more.
  1. Pull off the wings, turkey tail and any trimmings you would normally throw away, and add these to the pan. Sauté the turkey bits until lightly browned.
  2. Pour in the hard apple cider, and bring to a boil. (You could substitute the hard cider with non-alcoholic apple cider.)
  3. As the cider begins to reduce, pour in the juices that have collected from the resting turkey. Bring to a boil, and let reduce by half, about 10 minutes.
  4. Crush the onions, tomatoes, bacon and turkey pieces with a potato masher.
  5. Pour in the chicken stock, and bring to a boil and reduce by half again, another 10 minutes.
  6. Pour the gravy through a sieve, pushing down on the solids with a wooden spoon. Lower gravy to a simmer, and add the remaining sprig of rosemary.
  7. If you would like a thicker gravy, combine the optional butter and flour into a paste, and whisk in bits of it at a time, until the gravy thickens to desired consistency.
  8. Sprinkle the crushed walnuts into a gravy boat, pour in the hot gravy, and serve with the Lemon and Garlic Roast Turkey.​