Gravy

From Mix. by James McIntosh

550ml (1 pint) turkey stock or giblet stock or stock mixed with wine or water and a crushed stock cube
1 tbsp plain white flour
1 tbsp turkey fat or the juices from the roasted bird
Salt and pepper

Here’s how to make it......

When the turkey is cooked, pour off the juices from the roasting tin; this is easiest if you have a second, clean roasting tin and can simply transfer the bird from one tin to the other, leaving the juices in the first. Cover the bird with foil and allow it to rest.

Pour the juices into a jug, leaving a tablespoonful or two in the bottom of the pan. Stir the flour into the pan, then gradually blend in the stock and seasoning.

Place the tin on the floor of the roasting oven to boil. Stir after about 5 minutes, then return to the oven for a further 5 minutes until boiling and thickened.

Strain and serve