Gravy is so easy to make and this rich, meaty sauce tastes a million times nicer than anything you can buy.
Take the bird from the roasting tray and put it to one side to keep warm and rest.
Put the onion in the roasting tray. Fry over the hob for a couple of minutes to colour lightly.
Carefully drain off the fat from the tray - the roasting sediments will have stuck to the onion. Add the white wine, stir, and boil to reduce by half.
Add the chicken stock and bring to the boil; season.Strain into a clean saucepan, bring to the boil and skim off any excess fat or scum. Serve with your turkey and trimmings.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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