giblets from turkey (not including the liver)
1 litre/2 pints water
1 tbsp allspice berries
½ tsp black peppercorns
3 fresh bay leaves
1 x 4cm/1½in cinnamon stick
1 stick celery, halved
2 carrots, peeled and halved
1 onion, halved, but not peeled
3 tsp salt
1 clementine, juice and zest
2 tbsp plain flour
2 tbsp clear honey
place all of the turkey giblets, the water, the allspice berries, black peppercorns, bay leaves, cinnamon stick, celery, carrots, onion, salt and clementine juice and zest into a large saucepan and bring the mixture to a boil. Cover the saucepan with a lid and reduce the heat so that the mixture simmers gently. Cook for two hours.
remove the saucepan from the heat and strain the gravy stock through a sieve into a clean large measuring jug. This should give you about one litre of stock.
when you are ready to make the gravy, remove the cooked turkey from the roasting pan and let it rest on a clean carving board.
pour the turkey juices from the roasting tin into a clean saucepan.
place the flour into a small bowl. Add a few tablespoons of the gravy stock and mix well with a handheld whisk.
add the flour and stock mixture to the saucepan and mix well over a medium heat on the hob until the ingredients have combined.
gradually add the stock and honey to the saucepan and mix well. Let the gravy bubble away until it thickens and the floury taste disappears.
pour into a jug or sauceboat and serve.