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750ml fresh chicken stock
150ml white wine
1 tbsp redcurrant jelly
1. While the turkey is resting, remove the foil from the roasting tin, leaving all the juices behind. Strain off any fat. Pour in the stock and wine and set over a medium heat. Bring up to the boil, scraping the base of the pan with a spatula to release any meaty bits. Season, stir through the redcurrant jelly and simmer for a few minutes until the gravy has reduced to your desired consistency.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 343kJ
This recipe was first published in December 2017.