Turkey Gravy

Ingredients

• none
• 2 onions, leave the skin on and chopped
• 2 carrots, washed and chopped
• giblets from the turkey
• 1 tsp rosemary
• 2 tsp jam
• 3 tsp plain flour
• about 250 ml stock or water
• 2 tsp vinegar or other acid (optional)

Method

1. Roast the turkey with onions, carrots, and giblets in a high-sided roasting tray.
2. Separate the fat from the juices using a jam jar or similar container.
3. Heat the fat on high and bring to the boil to reduce the juices.
4. Scrape the browned bits from the tray with a little wine or alcohol, then cook off the alcohol.
5. Add two teaspoons of jam to the juices for sweetness and tang.
6. Add three teaspoons of plain flour to the tray and stir to absorb the flavors, thickening the gravy.
7. Pour in stock or water to nearly fill the tray, then simmer for about 20-25 minutes until dark and thickened.
8. Pass the gravy through a colander to remove larger bits and sediment.
9. Skim off foam or scum from the surface of the resting juices before adding to the gravy.
10. Bring the gravy to a simmer, then serve hot.