Put the onions and carrot in a large pan with the
turkey neck (optional). Pour in stock and
simmer for 1 hr. Strain to remove the
vegetables and turkey, then return the
liquid to the pan. (For a textured gravy,
remove the turkey and, using a stick
blender, blitz carrot and onion into the
stock until very smooth.)
Blend the flour with the white wine or water, then blend this into
the stock, stirring over the heat until
thickened. Cool, then chill. Will keep for
several days or freeze for 1 month.
Thaw in the fridge a day ahead. Heat in
a pan until piping hot, then add the juices
from the turkey and season to taste.