After removing the turkey, Put your roasting tin that has the leftover juices on the heat.
Add ½ a glass of red wine into the pan and watch it sizzle.
This will help deglaze the pan.
(You can add some flour if you want it thicker)
Turn the heat down slightly and continue to stir adding some stock.
Continue to whisk, & season.
(A Tablespoon of Cream, Redcurrant Jelly OR Balsamic Vinegar
will also add to the flavour of gravy - if you want to try something a bit different!)
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