3 tbsp turkey fat from the pan (or you could use store-bought duck fat)
2 tbsp plain flour
700 ml strong chicken stock or turkey stock
2 tbsp Marsala (optional)
- Spoon all but about 3 tbsp turkey fat from the roasting tin, leaving behind as much of the turkey juices as possible. Set the tin over a low heat on the hob and stir the flour into the juices to make a paste.
- Gradually add the stock to the pan, scraping up any bits stuck to the bottom of the tin. Once all the stock has been added, keep stirring until the gravy comes to the boil, then add the Marsala, if using. Reduce the heat and simmer gently for 5 mins or until thickened to your liking.