Guys,

Hopefully some of you may find this useful...

To make gorgeous gravy for any roast meat (turkey is used as an example):

Simmer the giblets from the turkey with an onion, carrot, celery, and any herbs you've got like rosemary, sage, thyme or parsley stalks and water to make a stock. Simmer for at least an hour. You want to use the juices that the turkey is roasting in plus the stock as a base for the gravy to dissolve the brown 'crusty bits' in the roasting tin.

Add some port or red wine into the gravy and reduce down until you get the consistency you like - you can add cornflower at this stage if necessary to thicken it, mixing it with the red wine or port.

If you want extra flavour add some Lea & Perrins sauce to taste - this will enrich the gravy and also add some more colour if necessary. Strain/spoon off any excess fat that may be floating on top of the gravy for a silky and refined finish.

The secret, though, is in the stock!

As far as the turkey itself is concerned, mix some chopped herbs and garlic together with softened butter and put on the breasts underneath the skin. Cover the breasts and legs of the turkey with plenty of streaky bacon to keep it moist and baste every 20 mins to half an hour. Remove bacon for last half hour to brown the turkey and this can be served along with the turkey as an accompaniment.

Remember to put the stuffing in the neck end only to keep the cavity free in order to circulate heat. Put an onion and some herbs in the cavity to add flavour but don't put the stuffing in there.

Enjoy

Marco.