- ½ cup white wine (optional)
- 2 T tomato paste
- 2–3 T cake flour
After cooking the turkey (try this turkey recipe), the roasting pan should contain rendered fat and juices, as well as some of the stuffing that has fallen out and caramelised with the carrots, celery, onions and giblets.
Place the roasting pan over a medium heat, then stir through the wine and tomato paste. Once most of the wine has reduced, add the flour and mix. Cook for 1 minute, then add warm water, stirring continually. Simmer for 10 minutes, adding more water if necessary.
Press down on the ingredients using a potato masher to add extra flavour and texture. If the gravy is not at the desired texture after simmering for a while, add a little more flour, mix through and cook for a bit longer.
Pass the thickened gravy through a sieve, then check the seasoning. Serve with the portioned turkey.
Cook's note: If your bird does go south, a good gravy can work wonders. Take those turkey juices to dizzy heights with this recipe. The secret to the lump-free variety? Add hot water (not cold) to the pan juices after you’ve added the flour.