Page 436 - YC Cooking School

2. Place the tray (with the vegetables and giblets) onto a direct flame, or your stovetop

and allow to cook for a few minutes to caramelise.
3. Add the flour and cook for a few more minutes before deglazing with the reserved
juices. Note: If you would like a thinner gravy, add a little chicken stock.
4. Bring to the boil while scraping the pan to detach all the caramelised goodness.
5. Strain into a medium saucepan, remembering to add any juices from the resting
turkey plate.
6. Just before serving, whisk in the butter and enjoy alongside the delicious turkey, roast
potatoes and butternut gratin.

© Recipe copyright of Franck Dangereux

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