1 Package Neck, heart, gizzard from turkey giblets

1 Medium carrot thickly sliced

1 Medium onion thickly sliced

1 Medium celery rib thickly sliced

1/2 Teaspoon salt

1 turkey liver

3 Tablespoons fat from poultry drippings

3 Tablespoons all-purpose flour

1/2 Teaspoon salt

pepper to taste


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 broth into a large bowl; cover and reserve broth in the

refrigerator.


To make the 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 3-1/2 cups. Gradually whisk in warm poultry drippings/broth

mixture. Pull cooked meat from the neck and discard bones. Coarsely

chop the neck meat and cooked giblets and stir into gravy. Season with

salt and pepper. Cook and stir until gravy simmers and is slightly thick.