Directions
- 1Drain the excess fat from the roasting tray and put it back on the heat.
- 2Remove the bacon from the top of the turkey.
- 3Remove the roasted onions from the cavity.
- 4Cut up the bacon.
- 5Chop up the roasted lemon.
- 6Add bacon and lemon to the tray.
- 7Add a couple of sprigs of rosemary.
- 8Add three chopped tomatoes.
- 9Fry.
- 10Pour in the dry cider.
- 11Pour in the delicious resting juices from the roasted turkey.
- 12Crush the vegetables and the turkey pieces with a masher to extract the maximum amount of flavour.
- 13Pour in the chicken stock and reduce again.
- 14Add crushed walnuts to the bottom of the gravy boat and ladle in the hot gravy.
Ingredients
- 1 excess fat
- 1 bacon
- 1 roasted onions
- 1 roasted lemon
- 2 sprigs rosemary
- 3 tomatoes
- 1 dry cider
- 1 resting juices from the roasted turkey
- 1 chicken stock
- 1 crushed walnuts
Equipment
kniferoasting trayladlesievepestle and mortar
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