Marsala turkey gravy

Put the wings and giblets in a large pan with 1.5 litres cold water. Bring to the boil; skim off any scum. Add the onion, carrots, celery, bouquet garni, parsley, peppercorns and salt. Bring back to the boil then turn down and simmer, covered, for 2 hours.

Strain the stock into a large measuring jug (you should have about 1 litre). Pour as much fat as possible from the turkey tin into a separate jug, leaving behind the meat juices. Put the tin over a low heat and add the marsala, scraping up any bits from the bottom with a wooden spoon. Let the alcohol cook off for a couple of minutes, then remove from the heat.

Scoop about 4 tbsp of the turkey fat into a saucepan and beat in the fl our. Cook over a low heat for 2 minutes, then start adding the stock gradually, making sure it’s incorporated before adding more. Once all the stock has been added, add the juices from the turkey tin and the pomegranate molasses. Cook the gravy over a low-medium heat for 20-30 minutes until it has thickened to your desired consistency. Season, if needed, then serve.