A gravy deep in flavour!
- Turkey juices (approx 500ml)
- Flour 2 tbsp
- Kelp 1 tbsp
- Sea Salt and Freshly Ground Black Pepper to season
- Pour off turkey juices into a bowl, remove the fat which will settle on top.
- Using the turkey roasting tin, remove the turkey and place on a medium heat, add the flour and kelp and cook for around 1 minute, stirring any sediment from the bottom.
- Gradually pour in the turkey juices and whisk well