Tasty gravy to complete your Christmas dinner
Chop up some carrots, parsnips, butternut squash and onions into chunks and place in a large Weber foil tray then place underneath the turkey to catch the juices. This will form the base of your gravy. When the turkey is resting take off the vegetables and mash or else blitz in a food processor. Pass through a sieve into a saucepan and heat gently on the BBQ side burner. Add some chicken stock and bring to a rolling boil, reduce until it starts to thicken then season and serve. If it doesn’t thicken just incorporate some plain flour into a knob of butter and add to the gravy, bring back to the boil whilst stirring continually.
