Emily's Turkey Tin Gravy

This simple gravy recipe is all about enhancing that delectable turkey taste. It’s adaptable, depending on whether you’re making it alongside roasting the whole bird or using left-over bones.

Ingredients

• Whole turkey or turkey bones (uncooked wishbone and wing tips or already cooked) turkey giblets (if not used for stock)

• 1 large onion (unpeeled)

• Halved 2 carrots (unpeeled)

• Quartered 1 celery stick or small leek

• Small handful of thyme, rosemary, sage and/or bay leaves olive oil, as needed

• 20g butter

• 3 tbsp plain flour

• 200ml white wine or dry sherry

• 1.3 litres turkey stock or chicken stock

• 1 tbsp soy sauce

• Salt

Method

1. If you’re making the gravy with the tray from roasting a whole bird, put the onion, carrots, celery and herbs under the rack holding the bird before roasting. If not, put the turkey bones, veg, giblets and herbs in a roasting tray, drizzle with a little oil, season with salt and roast for about 40 minutes at 200°C (180°C fan/400°F/Gas 6) until golden.

2. Transfer the roasting tin to the hob (after you’ve removed the turkey to rest) and set over a medium heat. Add the butter. Once bubbling and melted, stir in the flour and cook for a minute or two, stirring, until well toasted.

3. Pour in the wine and bubble to reduce by half. Stir in the stock a little at a time, stirring constantly, to combine and thicken. Once it’s all added, leave to bubble for a few minutes until glossy and thickened.

4. Stir in the soy sauce and season to taste. Strain and transfer to a serving jug

You can also add vegetable peels and trimmings from your side dishes to the tray for extra flavour – onion skins, carrot ends and peelings, cabbage cores and broccoli stems all work well.

Emily’s book, Don’t Waste Your Turkey is out now.