Turkey Gravy

1. 1

   Get the stock bubbling in a saucepan on a medium-heat hob.

2. 2

   Skim excess fat from the turkey roasting tin, leaving about 3 tablespoons of liquid fat with the dark turkey juices in the tin.

3. 3

   Place the roasting tin on the hob over a low heat and sprinkle with flour.

4. 4

   Whisk the flour into the juices to form a smooth paste.

5. 5

   Begin to add the hot stock a little at a time, whisking briskly to blend.

6. 6

   As the stock is added and it hits simmering point, the gravy will thicken.

7. 7

   If it is too thin, let it cook to reduce, if it's too thick, add some more liquid.

8. 8

   Add a splash of wine and continue to reduce.

9. 9

   The gravy should cook for 15-20 minutes.

10. 10

    Season with freshly milled pepper and some salt, then pour into a warmed gravy jug to serve with your roast turkey.

* Per serving · 4 servings · Values may vary.

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