-
1
Pour the contents of the giblet bags into a large saucepan.
-
2
Cover with water and boil until cooked through, 20 to 25 minutes.
-
3
Turn off the heat and set aside.
-
4
Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver.
-
5
Pick the meat from the neck.
-
6
Discard the bones.
-
7
Pour all the turkey drippings out of the roasting pan into a separate container.
-
8
Allow grease to separate from the juices.
-
9
Ladle out the fat into another bowl.
-
10
Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan).
-
11
Add 3 to 4 tablespoons of the fat back into the pan.
-
12
Whisk it around to evenly distribute it throughout the pan.
-
13
Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process.
-
14
Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
-
15
Pour in the chicken broth, whisking constantly.
-
16
Add 2 to 4 cups, depending on your need.
-
17
Cook the gravy, whisking gently, until the mixture begins to thicken.
-
18
Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty.
-
19
Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper.
-
20
Use the giblet water from the saucepan to thin the gravy if it gets too thick.
-
21
Serve when very thick and flavorful.
