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1
First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan.
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2
Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
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3
Remove the giblets and neck from the water (don't worry; they're supposed to look really grody) and set them aside.
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4
Keep the giblet broth in the saucepan for later.
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5
When you're ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl.
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6
Set the pan back onto the stove.
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7
Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
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8
Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste.
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9
Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy.
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10
If it looks a little greasy, whisk in a little more flour.
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11
Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color.
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12
A nice brown roux is the secret to good gravy, baby!
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13
Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly.
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14
Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
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15
Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces.
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16
Add as much of the meat to the gravy as you'd like.
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17
If the gravy seems too thick, add more broth and/or giblet broth.
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18
Finally, season the gravy w/salt and pepper.
