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1
Stud the UNPEELED onions with cloves.
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2
Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water.
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3
Cook overnight (10hours) on low.
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4
Once cool, pick the tender but stringy meat from the neckbones & ham hock. Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard vegies, they are done.
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5
Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate.
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6
In a separate container refrigerate broth until ready to complete the gravy.
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7
Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy.
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8
Once turkey is done & pulled from oven, pull 1/2 cup turkey grease from pan (I use a fat separator to get turkey grease & pan juices) & put in large skillet.
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9
On medium heat, add 1/2 cup of flour & stir constantly until a nice peanut buttery brown roux develops. Don't walk away & burn it because this will make a bitter gravy.
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10
Add broth - initally 2 cups, preferably separated drippings from roasting pan, then 1/2 cup of broth at a time & simmer over medium heat until thickend to desired consistency.
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11
Add giblets & heat through.
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12
Season to taste with coarse ground black pepper & additional salt if desired. Place in warmed gravy boat & serve steaming hot alongside turkey, taters & stuffing. Enjoy! Happy Thanksgiving!
