Ingredients:
3 tbsp roasted turkey fat
Turkey roasting juices
3 tbsp plain flour
700ml chicken stock
Method:
Set your roasted turkey aside. From the leftover juices spoon off and discard all but 3 tbsp of the fat then put the tin over a low heat, scraping up all the burnt meaty bits from the base of the tin as you heat. Add the flour and mix with the juice and cook for 2 mins until you get a roux. Take the tin off the heat and stir in 700ml stock. Turn the heat back on and bring your gravy to the boil, stirring constantly until thick. Season before serving.
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