Turkey gravy

good trick: Throw in some of the cooked bacon from the turkey for extra flavour, and strain it out just before serving. Another good trick: Vegemite (in Oz) and Marmite (in UK) gives instant richness and colour.

Feeds 8 Takes 20 mins

• 2 tbsp of the roasting juices, in roasting pan (or 2 tbsp butter)
• 2 tbsp plain flour
• 750 ml chicken stock, heated
• 1 tsp Vegemite or Marmite
• 1 tsp fresh thyme leaves
• 1 sprig of rosemary
• sea salt and pepper

1. When you remove the cooked turkey from its roasting pan to rest, drain off all but two tablespoons of the roasting juices and place the pan on top of the stove, scraping any meaty, burnt bits of meat from the base with a wooden spoon or spatula. Or start your gravy in a saucepan by melting the butter.
   
   
2. Sprinkle either the pan juices or the butter with flour, and stir over a gentle heat to colour it, but be careful of burning. When it is really grungy-looking, after about five minutes, add the hot stock slowly, stirring quickly to incorporate the cooked flour. (Use a potato masher to get rid of any bigger lumps).
   
   
3. Add the Vegemite, thyme and rosemary, (and any of the cooked bacon off the turkey), and stir well. If it's too thin, continue to simmer and reduce in volume. If it's too thick, add more stock or water. At this point, taste for salt and pepper. If it's just right, strain and serve in a warmed sauce boat.