Orange County (Nc That Is) Turkey Giblet Gravy - cooking recipe

Ingredients

2 lbs turkey giblets (heart, gizzards, liver, neck)
1 smoked ham hock
1 quart water
2 teaspoons kosher salt
2 onions, medium unpeeled
8 cloves
1/2 teaspoon ground nutmeg
2 celery ribs, rinsed but whole
1 carrot, split lengthwise
1/2 cup all-purpose flour (not self-rising)
2 cups pan drippings from turkey (at least 1/2 cup turkey grease or butter)
1 teaspoon fresh coarse ground black pepper

Preparation

Stud the UNPEELED onions with cloves.
Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water.
Cook overnight (10hours) on low.
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.
Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate.
In a separate container refrigerate broth until ready to complete the gravy.
Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy.
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.
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.
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.
Add giblets & heat through.
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!