Perfect Giblet Gravy - cooking recipe

Ingredients

pan drippings from roast turkey
3 to 3 1/2 c. giblet broth
1/4 c. all-purpose flour
salt and pepper to taste
diced cooked giblets reserved from giblet broth

Preparation

After turkey is removed from the roasting pan, pour drippings into a bowl, leaving most of the brown particles in the pan.
Let fat rise to top of drippings.
With a metal spoon, skim off 1/4 cup of the fat and pour it into a large saucepot.
Skim off the remaining fat and discard.
Pour 3 cups of the broth and the skimmed pan drippings into the roasting pan; place over moderate heat and stir to incorporate brown particles from bottom.
Measure liquid and, if necessary, add enough giblet broth or water to make 4 cups liquid.
Heat the turkey fat in the saucepot over moderate low heat; gradually stir in flour.
Cook 1 to 2 minutes, stirring constantly with a wooden spoon.
Gradually stir in the 4 cups liquid.
Stir over moderate heat until thickened and smooth.
Add salt and pepper, if needed.
Add diced giblets and neck meat and simmer 5 minutes more.