Rich turkey gravy
- 4 shallots, peeled
- 2 carrots, chopped
- Turkey neck, from the reserved giblets
- 1.2L chicken stock
- 100ml white wine (or water)
- 1tbsp Marmite
- Pan juices, reserved from the turkey
- 3tbsp flour
Put all the ingredients except the pan juices and flour in a pan. Simmer for 1 hr 15 mins.
Strain, then discard the neck. Purée the veg then return to the pan.
Skim the fat from the turkey roasting tin and discard. Add the pan juices to the gravy.
Mix the flour with 3tbsp water, stir into the gravy and simmer until thick.
TOP TIP: If your gravy has a shiny layer of grease, remove the pan from the heat and let it sit for 5 mins. Use a metal serving spoon to skim the fat from the surface, then bring it back to the boil.