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1
Place turkey neck, heart and gizzard in large pot.
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2
Add 8 cups cold water and 2 celery stalks; bring to boil.
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3
Reduce heat to medium-low and simmer 1 hour.
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4
Strain into large measuring cup.
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5
Return turkey stock to pot; simmer until reduced to 4 cups, about 30 minutes.
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6
(Can be prepared 1 day ahead.
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7
Cover; chill.)
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8
Position rack in bottom third of oven and preheat to 350F.
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9
Rinse turkey inside and out; pat dry.
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10
Remove excess fat from neck and main cavities.
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11
Place turkey on rack set in large roasting pan.
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12
Place onion, apple and remaining 2 celery stalks in main cavity.
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13
Rub outside of turkey with bacon drippings; sprinkle with salt and pepper.
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14
Loosely tie legs together to hold shape.
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15
Cover breast portion of turkey with sheet of heavy-duty foil.
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16
Pour turkey stock into pan around turkey.
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17
Roast turkey 1 1/2 hours.
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18
Remove foil from over breast.
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19
Baste turkey with pan juices.
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20
Continue to roast turkey until thermometer inserted into thickest part of thigh registers 180F, basting occasionally with pan juices, about 1 1/4 hours longer.
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21
Transfer turkey to platter; let stand at least 20 minutes.
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22
Pour juices from roasting pan into large glass measuring cup.
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23
Spoon off fat, reserving 2 tablespoons.
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24
If necessary, add enough chicken broth to degreased pan juices to measure 2 1/2 cups.
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25
Heat 2 tablespoons turkey fat in heavy medium saucepan over medium-high heat.
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26
Add flour; whisk until beginning to color, about 2 minutes.
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27
Gradually whisk in pan juices and any collected juices from platter holding turkey.
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28
Boil gravy until thickened enough to coat spoon, whisking often, about 8 minutes.
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29
Season with salt and pepper.
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30
Serve turkey with gravy.
