Instructions

1. Remove turkey from roasting dish and set aside to rest. Pour drippings into a small bowl and place in the fridge or freezer so that the fat solidifies slightly making it easier to remove. If roasting dish is metal, place pan on stove over medium high heat and deglaze with sherry. Scrape sticky brown bits from the bottom of the pan. Add the sage and leave to reduce by half.
2. Remove drippings from the fridge then skim off and discard the fat. Pour drippings into the pan with the sherry then remove from heat.
3. Pass the liquid through a fine mesh sieve sitting over a measuring jug. Discard the remaining solids. Top up the liquid with chicken stock until you have a total of 500ml.
4. In a medium sized saucepan, melt the butter over medium high heat until it starts to bubble, then whisk in the flour and cook for 5-7 minutes. Lower heat to medium and slowly whisk in the liquids. Cook, stirring continuously, until gravy has thickened. Season to taste. Serve immediately.