Roughly chop the stock vegetables and arrange in the roasting tray along with the turkey neck if using, I filled the turkey cavity with the herbs and half of the garlic

Sit your turkey on top of vegetables and roast until ready, allow the resting juices to combine with the vegetables and sit the roasting tray over a medium flame. I use a potato masher to squish the vegetables.

Add the flour into the tray and stir in for a minute to combine, add the white wine and chicken stock and the herbs and garlic from the turkey cavity

Simmer the tray over a medium low heat for at least 30 minutes and stir regularly to make sure it doesn't burn. Strain through a sieve or conical strainer into a sauce pan and smash the vegetables to extract as much juice as possible. Simmer for around 20 minutes or until the gravy is the consistency desired (up to you). Skim the scum that comes to the surface

This isn't an exact recipe and personal preference dictates the thickness of your gravy, so test with a spoon and you can loosen with a splash of water, or you can thicken with a little cornflour or even gravy granules??? When your happy pour into a gravy boat and just make sure you have plenty as this will be very popular. https://www.youtube.com/watch?v=W1k-hxZTyoo