You will need:

• The contents of your turkey roasting pan
• 2 generous tablespoons plain flour
• 1 cup red wine
• 1/2 cup port
• 2-3 cups turkey or chicken stock- hot
• 2 tablespoons cranberry jelly

Once your turkey is cooked to your specification, remove it from the roasting tray.  Then remove all but about two tablespoons of rendered fat from the tray, but not any juices,  and set the tray over a medium heat on the stove top burner(s).

Once it starts to bubble, add the two tablespoons of flour and mix vigorously with a wooden spoon to dislodge all the lovely gunk from the bottom of the tray and create a smooth dark roux.  Mix and stir until you have a fairly thick smooth paste.  Just when you think it’s about to burn (or seconds after) throw in the cup of red wine and stir again until it gets back to the same consistency. Then do the same with the port.

Once you’re back to a roux, add the stock and cranberry jelly and this time stir with a whisk to blend the jelly. Stir in the roasting tray for a moment or two, then strain into a small saucepan and simmer gently until almost ready to serve.

In the last few moments, add any juice from the turkey carving tray and raise the heat to a steady bubble for a moment or two. Then season to taste, bearing in mind that the stock, and the turkey juices in the pan, will have been seasoned already. The amount of stock you add depends on how thick you like your gravy, and how many mouths you have to feed.