By Lyn Funnell 
My Mum’s family all ate this, but nobody else seems to have heard of it.
After I’ve lifted the roast turkey out of the baking tin, I pour all the fat and juices into a bowl and leave it in the fridge.
The next morning it will have solidified.
I tip the bowl sideways and underneath the fat is a thick layer of turkey jelly.
Spread on toast with salt and pepper, it’s absolutely delicious, with a turkey flavour.
I use the fat for roasting potatoes, or for frying onions, eggs and bacon, or anything else that the flavour improves.
And it keeps for weeks in the fridge.
