220 ml white wine

600 ml chicken stock

1 tpls flour

Pour away any excess fat from the turkey roasting tin. Set the tin over medium heat then sprinkle over the flour. Stir and cook for 2 minutes. Slowly stir in the wine and stock, adding any juices from the resting turkey. Bring to the boil, scraping the bits from the bottom, then simmer over low heat for 15 minutes.