The best homemade turkey gravy

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the turkey neck and giblets or chicken wings in a roasting tray, drizzle with a little oil, season with salt and roast for about 40 minutes, turning halfway, until golden.

2. Put the contents of the tray in a large stockpot or saucepan. Add the vegetables, peelings and trimmings, herbs, spices and salt. Pour in 1.5 litres cold water, then bring to the boil over a medium heat. Reduce the heat to a very gentle simmer and cook, uncovered, for 1 hour, scooping away any scum.

3. Remove from the heat, leave to cool, then strain through a fine sieve into a container, pushing the solids with the back of a spoon to extract as much liquid as possible.

4. On Christmas Day, melt the butter in a medium pan over a medium heat. Add the flour and cook for a minute or two, stirring, until you have a thick paste. Stir in the miso, then pour in the sherry, a little at a time, until you have a smooth sauce. Simmer for a few minutes.

5. Add the reserved stock, a little at a time, stirring constantly, then simmer for 10 minutes until reduced by half and thickened. Keep warm.

6. When the turkey is ready, strain the liquid left in the bottom of the roasting tin through a fine sieve into the gravy. Simmer for at least 5 minutes more or until glossy and thickened to your liking. Stir in the Worcestershire sauce and season to taste. Pour into a warmed serving jug to serve.