Makes about 500ml

Reserved turkey juices from the roasting tin
2 tbsp cornflour
120ml white wine
Salt and black pepper

1. While the roast turkey is resting, use a spatula to scrape the pan juices into a measuring jug.
2. When the fat rises to the top of the cup, skim off four tablespoons of fat and pour into a saucepan over a medium heat. Discard any remaining fat.
3. In a small cup, mix the cornflour with the white wine. Stir until the cornflour has dissolved and the mixture is smooth.
4. Add the remaining pan juices to the fat in the saucepan and whisk together.
5. Whisk the cornflour mixture into the saucepan and cook for five minutes, whisking, until the gravy thickens.
6. Add salt and pepper to taste and serve with the roast turkey.

Per Serving 63kcals, 5.2g fat (1.5g saturated), 1.7g carbs, 0g sugars, 0.2g protein, 0g fibre, 0.038g sodium