All cooking tips and recipes by Lesley Christiansen-Yule, Author of "A Cook's Bible" – Penguin (2007).

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Makes: Approx 2 Cups

Ingredients

• 4 tbsp fat from pan (or butter)

• 4 tbsp flour

• ½ C red wine

• 2 C liquid made up of pan juices and giblet stock.

Method

1. After the turkey has been removed from the roasting pan, pour any remaining juices into a jug and allow them to settle before skimming off any excess fat.

2. Add the 4 tbsp of fat to the roasting pan and heat on the stove-top to melt. Stir in the flour with a wooden spoon, allowing it to brown a little.

3. Add the remaining red wine along with 2 C of liquid (stock and any reserved pan juices).

4. Keep stirring over heat to lift all the sediment and to thicken the liquid. Thin as desired by adding more stock and bringing back to boiling point.

5. Check the flavor and add seasoning if desired.

6. Remove from the heat and pour into a hot serving jug. If fine gravy is desired, pour the gravy through a strainer into a clean saucepan. Reheat before serving.

Variations

1. Substitute other wine or liqueur for red wine or if desired, omit alcohol and use extra stock.