Step 1

Place the giblets in a saucepan and cover with 2 pints of 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.

Step 2

Strain the stock and measure 750ml /1 1/4 pints. Set aside.

Step 3

Strain off the fat from the roasting tin leaving only 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.

Step 4

Remove from the pan and pour in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment.

Step 5

Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.