Ingredients

• 6 tbsp plain flour
• 600 ml (1 pt) turkey stock
• 2 tbsp dry sherry
•   salt and ground black pepper

Method

1. Remove the turkey from the roasting tin. Pour off all the fat except 2 to 3 tbsp.
2. Sprinkle with flour and stir into the sediment in tin.
3. Stir in the stock and sherry. Bring to the boil and season if necessary.

Notes