25g plain flour
2tbsp redcurrant jelly Salt and freshly ground
1 Pour off the turkey juices into a bowl or jug. Spoon off 2tbsp turkey fat, which will be floating at the top, into the same unwashed roasting tin. Discard remaining fat from the juices.
2 Put the tin over a medium heat and add the flour. Cook for about 1min, stirring well to scrape 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 2-3min.
3 Add the skimmed juices from the roast turkey and adjust the seasoning. Strain into a warmed gravy boat to serve.