All the turkey juices
splash white wine
250ml chicken stock (depending on how much juice you get from the turkey)
1-2 tsp gravy granules
Method
For the gravy, pour off all the juices from the roasting tray into a glass jug. Add half a glass of white wine to the tray over a medium heat and deglaze all the nice crispy bits off the base of the cooking tray. Add this to the jug.
Once the juices and fat have settled, spoon off the fat that will have risen to the top of the liquid and discard in the bin (not down the sink!).
Tip the remaining juices into a small pan and boil, whisking, adding chicken stock if needed to bulk up the gravy, and a few chicken gravy granules to thicken a little. That’s it!