When your turkey or chicken has cooked in the roasting dish lift it out, wrap it in tin foil and allow it to rest for 20 minutes. This gives you plenty of time to make some delicious gravy.
Using the cooking juices left in the roasting dish, transfer this dish to the hob. Add some water and a couple of chicken or vegetable stock cubes. You can use the water that you have cooked your veg in for added flavour.
Bring this liquid to the boil and allow it to thicken, stirring continuously. Add finely chopped onions if required and a couple of teaspoons of mustard. When nearly ready add 2 tablespoons of redcurrant jelly.