Place the turkey giblets, water, allspice berries, black peppercorns, bay leaves
, cinnamon stick, celery
, carrots, onion, salt and clementine zest
and juice 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 2 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 1 liter 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 medium heat 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 with cooked Nigella's Spiced and Super-Juicy Roast Turkey.