Turkey gravy

INGREDIENTS: turkey neck and giblets 1 onion, chopped 1 carrot, chopped 1 stick celery, chopped 2 bay leaves few sprigs fresh thyme 3 tbsp plain flour gravy browning salt and freshly ground black pepper

PREPARATION: 1. Place the turkey neck and giblets in a saucepan with the vegetables, herbs and 600ml cold water. Bring to a simmer, cover and cook for 30 minutes. Drain and reserve. 2. To make the gravy, pour 3 tbsp fatty juices from the turkey roasting tin into a pan and stir in the flour. Cook, stirring, for about 1-2 minutes until lightly browned. 3. Pour in the giblet stock and 150ml turkey juices (or wine) and bring to the boil, stirring. Add a llittle gravy browning, season to taste and simmer, uncovered, for 10 minutes. You now have a delicious turkey grav. From here.