Gordon demonstrates how to make turkey gravy on Gordon's Christmas Cookalong LIVE
Remove the turkey from the roasting tray, place on a serving plate, cover loosely with foil and leave to rest.
Pour the cooking juices into a jug and once the mixture has settled scoop off the excess fat. Pour the remaining juices back into the roasting tray and place over a medium heat. Scrape the tin with a wooden spoon or whisk to release any nice sticky bits from the bottom.
Add the apple juice, then the sherry and allow to simmer. Remove the wings from the turkey and use a fork to scrape the meat from the bone. Add the meat and bones to the gravy before pouring in the chicken stock.
In a small bowl, mix the butter and flour together until it forms a smooth paste. Whisk the paste into the gravy until it is all incorporated - this will help it to thicken.
Turn up the heat and allow to bubble for a few minutes to reduce and concentrate the flavours.
Strain through a sieve into a saucepan ready to reheat easily before transferring to a gravy jug and serving.
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