Foolproof Giblet Gravy

Cooking Instructions

Cut turkey neck and heart in half. Put into a large saucepan along with gizzard, chicken broth, onions, carrots, wine and celery leaves. Bring to a boil, reduce heat and simmer gently, uncovered, 11/2 hours. Add liver; simmer 30 minutes more or until gizzard is very tender.

Remove giblets to a cutting board. Strain broth into a large cup measure, pressing vegetables to extract as much liquid as possible. Discard vegetables. Add extra water to broth if needed to make 6 cups. Chop giblets and neck meat. Refrigerate in covered container.

Mash butter and flour with a fork or back of a spoon until blended to a paste. Break into 4 chunks.

Bring broth to a boil in a medium-size saucepan. Reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until well blended. Whisk until thickened and boiling. Boil 3 minutes to cook out floury taste.

After turkey is removed from roasting pan: Pour pan drippings into a 2-cup measure. Spoon fat off top and discard. Add enough water to equal 2 cups. Pour back into roasting pan. Stir in giblets and neck meat. Heat over medium-low heat, scraping up brown bits on bottom of pan, until hot. Season with salt and pepper.