Turkey gravy

Prep time 20 mins Cook time 1 hr 55 mins Serves 8-10

INGREDIENTS

● Giblets from the turkey ● 1 carrot, roughly chopped ● 1 celery stick, roughly chopped ● 1 white onion, roughly chopped ● 60ml red wine ● 2 tbsp plain flour ● Salt and black pepper, to season ● Pinch of freshly chopped tarragon or parsley and a squeeze of lemon juice (optional)

METHOD

1 While your turkey is roasting, put the giblets in a pan, add the chopped carrot, celery and onion. Cover with water and bring to the boil. You might want to remove the liver from the giblets as it’s a strong flavour, but feel free to use if you like.

2 Reduce the heat to a low simmer and cook for as long as it takes to roast the turkey. Once your turkey is cooked, take it and the rack out of the roasting pan and place the roasting pan (if it is flameproof) over a low heat on the stove top to keep it bubbling. Be sure to scrape off any crispy bits from the edge of the dish to get all the flavour into the gravy.

3 Add 150ml of the giblet stock and the red wine and mix well. Sprinkle in the flour, let it colour and then stir well until the gravy starts to thicken. Taste and add salt and pepper. Tarragon is also lovely in a gravy for turkey or a pinch of parsley and a squeeze of lemon juice, if you want to lighten it.