Directions

1. Place the giblets in a saucepan and cover with 1.2 litres/2 pints water. Add the bay leaf, thyme, peppercorns and onion. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.
2. Strain the stock and measure 750ml/1¼ pints. Set aside.
3. Spoon off most of the fat from the roasting tin, leaving the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.
4. Slowly start adding your stock, a little at a time, scraping the tin (or pan) with a wooden or silicone spatula to lift up and incorporate all the tasty juices. Bring the gravy to a simmer, stirring constantly.
5. Simmer for 3–4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.