1splash of red wine, vin santo, sherry or port (optional)
1tbspcranberry or redcurrant jelly
Instructions
The first step you would have done by cooking the turkey but here’s a tip to enhance the gravy…
When you start with the turkey, roughly chop approx. 2 x carrots, onions, celery (no need to peel).
And throw them into the tray with the giblets to make your trivet i.e. a bed for the turkey to sit on and impart flavours.
Now, back to the gravy.Your turkey is cooked and resting on a plate.Angle the roasting tray and using a spoon, skim away about 3/4 of the excess fat.Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.Once combined, pour in the stock, (or the cooking water from your veggies) and bring to the boil.Then leave to simmer gently for about 30 minutes, or as long as it needs to get to the thickness you like for your gravy. As it simmers, if any fat or foam rises to the surface, simply skim it away.
To add extra flavour, a splash of red wine, Vin Santo, sherry or port and a spoonful of jam or jelly for a bit of sweetness.
When you’re happy with the consistency, pour the gravy through a coarse sieve into a saucepan, pushing it through with the back of a ladle, then keep warm over low heat until you’re ready to serve.