Page title and description
Sauces, conserves & preserves
- 1 good tbsp plain flour
- dollop redcurrant jelly (optional)
- 150ml white wine (optional)
- 750ml turkey stock
- salt and pepper
Prep time: 10 min
Cooking time: 15 min
Step 1Once your turkey has cooked and been removed from the roasting tin, strain off the fat in the tin leaving the turkey juices behind (the oil will float to the top, pour off most of it then use a spoon to skim off the rest).
Step 2Put on a gentle heat and stir in the flour for a minute or so to cook out the flour.
Step 3Add the redcurrant jelly and wine if using and stir for 1 minute. Pour in the hot stock. Scrape the base of the pan to mix in all the meaty sediment bits.
Step 4Boil for a few minutes, stirring all the time to remove any lumps, until the gravy thickens.
Step 5Season to taste.