- 200ml Madeira
- 3 tbsp plain flour
- 600ml turkey or chicken stock, fresh or made with cubes
- 2 tbsp wholegrain mustard
- 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)
TipHow to make stock for the gravy
If you are doing this the day before, brown the raw turkey giblets in 1 tbsp olive oil, then add 2 roughly chopped onions, a carrot and a bay leaf. Pour over 2 litres of water, then leave to simmer for 1 hr. Strain off the giblets and veg, then chill until needed. If you like to get ahead, use the carcass left over from a roast chicken instead of the giblets – no need to brown it first.