Sherried Turkey Gravy

For every 600ml of thin gravy wanted, in an AGA saucepan make a roux with 25g of turkey fat taken from the roasting tin and 25g plain flour. For a thicker gravy use 55g of each per 600ml. Cook for a couple of minutes, adding a little extra turkey fat if at all dry. Pour off all the remaining turkey fat and reserve for cooking, but leave all the congealed cooking juices in the roasting tin. Add some turkey stock to the roasting tin and preferably place on the floor of the Roasting Oven or onto the Simmering Plate for a few minutes. Off the heat, use a flat ended wooden spatula to deglaze all the concentrated juices and sediment. Pour this gradually on to the roux and whisk in thoroughly. Repeat the deglazing process until the roasting tin is rendered clean and all the turkey juices have been whisked into the roux. Add more stock to thin to your preferred consistency, adding salt and freshly ground black pepper to taste. Add a good slug of sherry and a little cream. This gravy will have an excellent turkey flavour but may be pale; a little gravy browning may be added to darken it slightly. When transferring the turkey from resting to its serving platter, add to the gravy the juices that will have accumulated.