Classic Turkey Giblet Gravy

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   To make an easy turkey stock, add the water, turkey neck, heart, gizzard, onion, and bay leaf to a large saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 2 hours.

3. Step 3

   Strain and reserve the turkey stock. Finely chop the giblets (neck meat, heart, and gizzard) and set aside.

4. Step 4

   When the turkey is done roasting, carefully remove it from the pan, and transfer it to a serving platter to rest, loosely cover with foil. Remove the fat from the roasting pan.

5. Step 5

   Put the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes. Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the roasting pan, those can be added also for extra flavor.

6. Step 6

   Reduce the heat and simmer the gravy for about 10 to 15 minutes.

7. Step 7

   Strain out the vegetables, if used, add the reserved giblets and sage, and season to taste with salt and pepper.