A classic recipe for rich, homemade turkey gravy using the turkey neck, giblets, and pan drippings from your roasted turkey. Perfect for holiday meals.
1. Place the turkey neck, giblets, onion and celery in a small pot and cover with water; bring to a boil and then cover and simmer for 2-3 hours while the turkey is cooking.
2. Once the turkey is cooked; remove it from the roasting pan along with any pieces of stuffing or meat that has fallen into the pan.
3. Put the roasting pan on the stove and turn the heat to medium; sprinkle the flour into the pan and then use a whisk to mix the flour with the pan drippings.
4. Cook the flour for 2 minutes and then slowly pour in the strained giblet broth, whisking constantly to mix in all the pan drippings; the gravy will start to thicken as it heats up.
5. Taste and add water to dilute the gravy if too salty; option to add a cornstarch slurry at the end (2-3 Tbsp cornstarch mixed with 1/4 cup water) if you’d like the gravy thicker; continue whisking over the heat after adding the cornstarch slurry until gravy thickens.
6. Strain the gravy into a gravy boat and enjoy!
