1.9l pan drippings from the roast turkey, made up with chicken stock if necessary
200g butter
2tsp black peppercorns, crushed
170g plain flour

1. Drain the pan drippings for the roasted turkey through a fine strainer. Allow the drippings to settle, then skim off any fat floating on the top.
2. If the drippings are less than 1.9l, make up the rest with chicken stock.
3. Melt the butter in a medium saucepan over a low heat and add the black pepper.
4. Add the flour and whisk constantly for 3-4 minutes over a low heat.
5. Slowly add in the turkey drippings, whisking constantly over a medium-low heat for 3-4 minutes until bubbly and thickened. Serve with the turkey.

Per Serving 182kcals, 13.7g fat (8.6g saturated), 12.4g carbs, 0.7g sugars, 2.3g protein, 0g fibre, 0.383g sodium