The gravy is a very important part of the Christmas meal, so for best flavour ideally use good stock made from the giblets. If you haven’t any port, use red wine instead.
TIP - Some families like a huge amount of gravy. If so, double this recipe. Any left over can be added to a soup made from the turkey bones.
PREPARING AHEAD - Make the gravy the day before, using 2 tbsp vegetable oil instead of the turkey fat. On the day, drain the fat from the roasting tin, add the gravy to the sediment in the tin and bring to the boil. Strain before serving.
GRAVY ISSUES - Lumpy gravy? Simply sieve it – or you could use a hand-held blender to destroy the lumps. If your gravy is too thin, add 1 tsp cornflour mixed with a little cold water or stock, then bring the gravy back to the boil to thicken. Adding the skimmed juices from the roasted turkey enhances the flavour of the gravy no end, but if yours still seems a little tasteless, check seasoning and then add a little worcestershire sauce.
This recipe is taken from: Christmas Collection (Headline)