Home-made gravy

Method

1. While the turkey is resting, spoon all but 2 tbsp of fat from the roasting tin and discard. Place the tin over a low heat and stir the flour into the fat for 2 minutes, mixing in any crunchy bits.
2. Stir in the herbs and wine and cook for 2-3 minutes, then gradually stir in the stock. Check the seasoning and whisk in the redcurrant jelly and any juices from the resting turkey. Pour into a warmed jug to serve.