Ingredients

Method

1. Remove turkey form the roasting dish; pour juices into a jug. Skim off the fat and return 4 tablespoons of fat to the roasting dish placed over a low heat. Add 3 tablespoons flour to the pan and cook for 1 minute until frothy.
2. Make up the juices in the jug to two cups using chicken or turkey stock.
3. Add to the roasting dish, stir and bring to the boil. Simmer for 5 minutes, stirring occasionally to lift any sediment off the bottom into the gravy.
4. Season with salt and pepper and sitr in a spoonful of redcurrant or port wine jelly before serving in a gravy jug.