Making the gravy
Place the turkey giblets, neck, bay leaf, peppercorns and onion in a pan of water.
Bring to the boil, then simmer gently for about 1 hour. Strain and reserve the liquid.
Take the turkey out of the roasting pan and cover with foil while it rests.
Place the roasting pan on the stove top and gently heat the turkey juices that are left in it. Sprinkle in the arrowroot or cornflour, and stir, until smooth.
Stir in the reserved stock and increase the heat until the gravy comes to the boil, by which time it should be smooth and thick.
Pour into a serving dish or jug.
All that is left is to enjoy your roast turkey, gravy and all the trimmings.
Click here for instructions for cooking the rest of the Christmas dinner.