Turkey roasting pan juices
35g (¼ cup)
750ml (3 cups) reduced-salt chicken stock
1 tablespoon red current jelly (Made in Thermomix see separate recipe)
2 teaspoons finely chopped fresh mint
Pour turkey pan juices
into medium jug, reserve 2 tablespoons of fat from
surface of juices, discard remaining fat.
Heat reserved fat in same baking dish, add flour; cook stirring until mixture is well browned.
Gradually stir in reserved pan juices and stock; bring to the boil.
Simmer, stirring until gravy thickens slightly.
Stir in jelly and mint.
Season to taste with salt and pepper.
Strain gravy into a jug.