-
1
Melt the butter in a saucepan, over medium-low heat.
-
2
Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes.
-
3
Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours.
-
4
(This can be done while your turkey roasts.)
-
5
Discard the giblets or reserve for chopping and adding to the gravy.
-
6
Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup.
-
7
Set aside to let the fat separate from the darker pan juices.
-
8
(Put the measuring cup in the freezer to helps them separate.)
-
9
Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.)
-
10
Heat the fat over medium heat.
-
11
Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes.
-
12
Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly.
-
13
Bring the gravy to a boil; adjust the heat so it simmers gently.
-
14
Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy.
-
15
Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes.
-
16
Chop and add giblets, if desired.
-
17
Season with the Worcestershire, salt, and pepper.
-
18
Transfer gravy to a sauce boat and serve hot.
