Foolproof Giblet Gravy Recipe

Directions:

1. Stage 1 MAKE BROTH.
2. Up to 3 days ahead cut turkey neck and heart in half.
3. Put into a large saucepan along with gizzard and remaining broth ingredients.
4. Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
5. Add liver and simmer 30 minutes longer or until gizzard is very tender.
6. Remove giblets to a cutting board.
7. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
8. Discard vegetables.
9. Add water to broth if needed, to make 6 cups.
10. Chop giblets and neck meat.
11. Refrigerate.
12. Stage 2 THICKEN BROTH.
13. Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
14. Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
15. Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any floury taste.
16. Cover surface of gravy to keep skin from forming.
17. Refrigerate.
18. Stage 3 FINISH GRAVY.
19. After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
20. Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
21. Add no more than 2 cups of drippings to gravy or it will be too thin.
22. Stir in giblets and neck meat.
23. Heat and season to taste.