Turkey gravy

• Turkey necks, wings or giblets
• 1 onion
• 1 carrot
• 1 piece of celery
• 1 bay leaf
• Leftover pan juices
• 2-3 heaped tbsp of plain flour

I think I’ve been in Australia long enough to immediately think of that Paul Kelly song every time the subject of gravy comes up.

The first step is to make a simple turkey stock. I ask my butcher for a couple of extra turkey necks or wings and giblets, which I roast in the oven until they are deeply golden. Then I add them to a pot with a piece of onion, carrot, celery and a bay leaf and cover with cold water. I slowly simmer these for 2 hours, strain and skim off and discard any fat. This is half of your gravy equation. The other half comes from the pan juices of your roasted turkey, so this gravy must be made while your turkey rests.

Remove your bird from its roasting tray and set it aside on a carving board loosely covered with foil. Remove the roasting rack and pour all of the juices into a fat separator or measuring jug. Try to skim and discard most but not all of the fat.

“You shouldn’t need to add seasoning but like everything, give it a taste and adjust if necessary.”

Take the roasting tray and plonk it back on the stovetop over a low flame. Scoop a large spoonful of the leftover fat into the tray and then add 2-3 heaped tablespoons of plain flour. Stir the flour into the fat in the pan and use a rubber spatula or wooden spoon to scrape up any brown bits from the pan. Taste the pan drippings in your jug, if they are very salty, add only half into the roasting pan, whisking as you go, if not, add them all in.

Finally, add a cup or two of the turkey stock, whisk and allow this to come to a simmer and thicken. You can add a cup of liquid for every spoonful of flour so adjust accordingly and make as much as you like.

For thicker gravy, simmer it until it has reduced to your liking. You shouldn’t need to add seasoning but like everything, give it a taste and adjust if necessary. You can add freshly cracked black pepper or a squeeze or lemon juice to brighten it, should you wish. Serve this really hot with the carved turkey.

Christmas Day saviours

• Good Food’s top 10 turkey recipes
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• RecipeTin Eats shares the simple secret to succulent roast turkey