| 1 | If making stock from the turkey giblets, place the giblets in a large saucepan with 2 pints water. |
| 2 | Bring to the boil, reduce the heat and simmer for 30 minutes or until the liquid is reduced to 1 ?pints. |
| 3 | Strain and discard the giblets. |
| 4 | After removing the turkey from the roasting tin, skim off any excess fat from the juices. |
| 5 | Place the roasting tin on the hob and heat until the juices are sizzling. |
| 6 | Sprinkle over the plain flour and stir constantly for 1-2 minutes. |
| 7 | Remove the pan from the heat and slowly add the stock, red wine, redcurrant jelly and season to taste. |
| 8 | Return to the heat and simmer gently, stirring constantly until thickened. |
| 9 | Pour into a warmed gravy boat and serve. |
