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- 1 package neck, heart, gizzard from turkey giblets
- 1 medium carrot thickly sliced
- 1 medium onion thickly sliced
- 1 medium celery rib thickly sliced
- ½ teaspoon salt
- 1 turkey liver
- 3 Tablespoons fat from poultry drippings
- 3 Tablespoons all-purpose flour
- ½ teaspoon salt
Instructions
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
- Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
- Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
- To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3½ cups.
- Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.