-
1
In a three quart saucepan over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
-
2
Heat to boiling. Reduce heat to low; cover and simmer for 45 minutes.
-
3
Add liver and cook 15 minutes longer. Strain broth into a large bowl.
-
4
Cover and keep in the refrigerator until needed.
-
5
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
-
6
Pour the poultry dripping through a sieve into a 4-cup measuring cup.
-
7
Add 1 cup giblet broth to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-cup measure.
-
8
Let the mixture stand a few minutes until the fat rises to the top.
-
9
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan.
-
10
Whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden.
-
11
Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
-
12
Add remaining broth and enough water to the poultry drippings to equal 31/2 cups.
-
13
Gradually whisk in warm poultry drippings/broth mixture.
-
14
Cook and stir until gravy boils and is slightly thick.
-
15
Stir sherry into cooked gravy, reheat to simmering and serve.
