Tom Aiken's Gravy
- 3 carrots
- 2 onions
- 2 sticks of celery
- 4 peeled cloves garlic
- 12g thyme sprigs
- 1 litre of white chicken stock
- All the turkey giblets and neck chopped roughly
- 5g butter
- 5g plain flour
Cut all the vegetables into 1 inch rough pieces, during the last 2 hours of cooking the turkey roast the giblets and vegetables in with the turkey, stirring every 30 minutes.
Once the turkey is cooked remove it from the tray and then add the chicken stock to the tray.
Place this onto a high heat or a gas flame and bring to a simmer, with a wooden spoon remove all the meat juices and sediments from the pan to improve the flavour.
Mix 5g soft butter and 5g flour together then whisk this into the sauce and turn down to a simmer and cook for 2-3 minutes.
Add a little salt and pepper to taste then pass through a fine sieve into a clean pan pressing all the vegetables really well to extract maximum flavour.