- 25g plain flour
- 600ml home-made giblet stock or good-quality turkey stock
- 150ml port
- 2 tbsp redcurrant jelly
- salt and freshly ground black pepper
- Pour off the turkey juices into a bowl or jug. Spoon off 2 tbsp of the turkey fat (which will be floating at the top). Spoon off the remaining fat from the juices and discard.
- Put the tin over a medium heat and add the flour. Cook for about 1 minute, stirring any sediment from the tin. Gradually pour in the stock and port, and whisk well. Add the redcurrant jelly, bring to the boil, then simmer for 2-3 minutes.
- Add the skimmed juices from the roast turkey and adjust the seasoning. Strain into a warmed gravy boat to serve.
TIP – Some families like a huge amount of gravy. If so, double this recipe. Any left over can be added to a soup made from the turkey bones.
PREPARING AHEAD – Make the gravy the day before, using 2 tbsp vegetable oil instead of the turkey fat. On the day, drain the fat from the roasting tin, add the gravy to the sediment in the tin and bring to the boil. Strain before serving.
GRAVY ISSUES – Lumpy gravy? Simply sieve it – or you could use a hand-held blender to destroy the lumps. If your gravy is too thin, add 1 tsp cornflour mixed with a little cold water or stock, then bring the gravy back to the boil to thicken. Adding the skimmed juices from the roasted turkey enhances the flavour of the gravy no end, but if yours still seems a little tasteless, check seasoning and then add a little Worcestershire sauce.