How To Make Your Own Turkey Gravy

Put the giblets into a large saucepan, then add 2 pints of water, the bay leaves, thyme, peppercorns and onion. Place over a medium-high heat and bring to the boil, then carefully skim off and discard any scum from the top of the pan. Reduce the heat and simmer, stirring occasionally, for 45 minutes, then leave to cool. When cooled, strain the liquid into a large jug, ensuring you have 740ml (1 ¼ pints). This will be the stock for your gravy; set it aside while the turkey cooks.
When the turkey has been cooked and removed from its roasting tin to rest, carefully strain off any fat from the roasting tin so that you are left with just the turkey juices. Sit the tin on the hob over a low heat, sieve in the flour and then stir it into the juices, until the mixture is smooth and golden brown. Next, take the pan off the heat and slowly pour in the hot stock, stirring so that it comes together into a smooth liquid – use your spoon to scrape the bottom of the tin, so that all the meaty bits from the cooking turkey will add their flavour to the gravy. Finally, place the tin back on a medium-high heat and bring to the boil; let it bubble for about three minutes, stirring continuously until it has thickened nicely and there are no lumps. Season to your taste with salt and pepper, then serve.