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1
Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill.
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2
Place neck, heart, gizzard, carrots, and onions in a 9- by 13-inch metal pan.
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3
Add in 1/2 c. broth.
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4
Bake in a 475 degree oven till liquid is evaporated and vegetables, neck, heart, and gizzard are browned, 40 to 45 min (30 to 35 min in a convection oven); stir several times.
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5
Add in 1/4 c. broth, vinegar, and sugar to pan; stir to scrape browned bits free.
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6
Add in liver to pan (or possibly save for other uses).
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7
Bake till mix is richly browned and liver is faintly pink in the center (cut to test), 10 to 15 min longer (about 5 min in a convection oven); stir several times.
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8
Remove from oven; set liver aside.
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9
Add in 1 more c. broth to pan; let stand till browned bits are soft, about 5 min.
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10
Scrape mix into a 4- to 5-qt pan.
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11
Add in remaining 3 c. broth.
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12
Bring to a boil over high heat; cover and simmer till gizzard is tender when pierced, about 1 1/4 hrs.
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13
Pour mix through a fine strainer into a large bowl.
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14
Throw away vegetables.
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15
Pull meat from neck and chop; throw away bones.
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16
Finely chop meat and giblets.
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17
If making ahead, cover bowl and meat, and refrigerateup to 1 day.
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18
Measure broth mix and, if needed, add in water to make 4 c.. Return broth to the 4- to 5-qt pan.
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19
Add in meat mix and turkey drippings; bring to a boil over high heat.
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20
In a small bowl, blend cornstarch with 1/4 c. water.
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21
Stir in sufficient cornstarch mix to boiling gravy to thicken as desired.
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22
Season to taste with salt and pepper.
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23
This recipe yields 4 1/4 to 4 1/2 c..
