Christmas Turkey with the fixings

Sunshine Coast Organic Meats will provide you with all the best bits of a Christmas feast: a deliciously tender and flavourful turkey (or a sweet, juicy ham if that's more your style), but no Christmas feast is complete without all the best fixings like potato and gravy. They really are simple additions that make all the difference and, in the wise words of Paul Kelly, 'just add flour, salt, a little red wine / And don't forget a dollop of tomato sauce / For sweetness and that extra tang'

All the Fixings


  • One turkey (alt. ham or roast pork), roasted 
  • A side of potatoes, roasted
  • 1/4 cup of fond from the meat, including fat and meat drippings
  • 1/2 cup red wine 
  • 1 1/2 cup stock, beef, chicken or vegetable 
  •  1 tbs tomato sauce
  • 2 tbs cornflour 
  • salt and freshly ground black pepper, to taste 


1. Preheat oven 180 degrees 

2. Place Turkey in a high-walled pan, place potatoes around and roast in oven for about 2 hours (depending on weight and oven). 

3. When turkey and potatoes are done, remove them to cool. Scrape fond from pan into a saucepan over medium heat. Add salt and pepper, stock, tomato sauce and red wine. Mix together.

4.  After mixture has warmed, add cornflour and whisk constantly until incorporated and thickened

5. Transfer to gravy dish and keep warm until ready to serve. Serve over gravy and potatoes, with cranberry sauce and a fresh salad. 

Fond is the leftover bits of meat and fat at the bottom of the pan. It adds amazing flavour and ensures you're getting the most out of your piece of meat. Incorporating it into sauces or saving it by freezing it is a great flavour booster for many dishes. Though meats like turkey and chicken have lower fat content, all fond is still usable