Strain the juices from the turkey and skim off the fat
reserving 4 tbsp.
Place the reserved fat in the roasting tin and stir in
flour to make a smooth paste.
Place on the boiling plate and cook stirring until the
flour turns russet brown.
Off the heat add the turkey juices stir until smooth
then stir in the stock.
Return to the boiling plate bring to the boil and
bubble for 5 to 10 minutes or until reduced and thicker
(skim off fat).
Season strain and serve.
To make stock cook the turkey giblets (minus the liver)
or five chicken wings in a pan with 1.5 litre water a few
slices of onion celery and leek and seasoning in a covered
pan over night in the simmering oven. Strain cool quickly
and chill. You can pour the gravy into a thermos flask to
keep it piping hot and skinfree. Pour it into heated sauce
boats moments before serving.
