For the Stock
- Turkey giblets
- 1 onion, quartered
- 1 carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 5 peppercorns
- 800ml water
For the Gravy
- 500ml turkey stock
- 20g flour
- 200ml red wine
To make the stock, first wash the giblets and put them into a saucepan.
Add the vegetables, peppercorns and water.
Use a spoon to remove any froth that emerges on the surface.
Simmer for 2 hours.
Strain the stock and store until you’re ready to make your gravy.
After your turkey has been roasted, remove it from the roasting tin.
Strain the fat from the tin, keeping the juices.
Put the roasting tin onto your hob and heat the juices over a medium heat.
Add the flour and stir until smooth.
Add the wine and scrape all stuck on bits from the bottom of the pan.
Add the stock and bring to a boil.
Continuously stirring, boil the gravy for around 5 minutes until thickened.
Strain into a jug and serve.