Ingredients
- Pan juice from the turkey , approximately 100ml
- 2 teaspoons cornflour
- 1 tablespoon cold water
- 100 - 300 ml fresh stock , (which you can make yourself or buy from most supermarkets)
Method
Remove the turkey from your roasting tin and skim off any excess fat. It is important to leave about a tablespoon of fat in the pan as it adds flavour. Pop the roasting tin on the hob over a medium heat and stir well, making sure you have scraped all the lovely booked bits from the sides and bottom of the pan.Mix the cornflour and cold water in a separate bowl and stir well, then tip it straight into the roasting pan and mix really well.
Bring to a gentle simmer, stirring continually and will see all the juices start to thicken into a lovely gravy.
Add the stock to the roasting pan, adjusting the amount to reach your desired consistency.
