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Basic Turkey Gravy 
Recipe by The National Turkey Federation.
Amount Measure Ingredients Preparation
1 Package Neck, Heart, Gizzard From TURKEY Giblets  
1 Medium Carrot Thickly Sliced
1 Medium Onion Thickly Sliced
1 Medium Celery rib Thickly Sliced
1/2 Teaspoon Salt  
1   Turkey Liver  
3 Teaspoons Fat From Turkey Drippings  
3 Teaspoons All-Purpose Flour  
1/2 Teaspoon Salt  
  To Taste Pepper  
1.  In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
2.  Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
3.  Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.
4.  To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
5.  Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
6.  Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
7.  Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
8.  Gradually whisk in warm poultry drippings/broth mixture.
9.  Stir reserved chopped giblets into gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick. Provides 16 servings at 1/4 cup per portion.


Bon Appetit Gravy Recipe

Reserved turkey neck,heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream

Place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl, reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets. Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to one cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets. Season to taste with pepper.

Nutritional Information (per serving)

Calories 72
Protein 6 grams
Fat (57%) 4 grams
Carbohydrate 4 grams
Sodium 184 mg
Cholesterol 51 mg