- 3 Tbsp butter or fat skimmed from roasted turkey
- 3 Tbsp all-purpose flour
- 3 1/2 cups turkey stock (optional: make your own stock, see below)
- Salt and pepper
- After roasting your turkey, remove it along with roasting rack from the roasting pan. Pour drippings through a sieve into a 4-cup measuring cup.
- Add 1 cup turkey broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid through the sieve into the 4-cup measure. Let stand a few minutes, until the fat rises to the top. If desired, skim off 3 Tbsp fat to use in place of butter for step 4.
- Skim off remaining fat from top of liquid and discard. Add enough turkey stock to the cup to measure 3 1/2 cups.
- Put 3 Tbsp butter or reserved fat in a 2-quart saucepan. Place over medium heat. Whisk in flour; cook, whisking constantly, until the flour turns light golden. Gradually whisk in 2/3 of the turkey stock mixture into saucepan. Bring to a simmer, stirring constantly, and cook for 2 to 3 minutes, until thickened and smooth. Adjust thickness by adding remaining 1/3 stock if desired. Add chopped giblets, if saved, and continue to stir until heated through. Taste and season with salt and pepper.
- Serve warm in a small heated pitcher or gravy boat.
- MAKE YOUR OWN TURKEY STOCK (OPTIONAL): Put the giblets (neck, heart, and gizzard; reserve the liver to add later) from your turkey in a 3-quart saucepan. Add 1 sliced carrot, 1 sliced onion, 1 sliced celery rib, and 1/2 tsp salt. Add enough water to cover vegetables. Cover with lid. Bring to a boil then reduce heat and simmer gently 45 minutes. Add liver, cover and simmer 15 minutes. Strain broth into a bowl, reserving giblets for gravy if desired. Cover and chill broth. Coarsely chop giblets. Place in a covered container and chill. Can be prepared up to 2 days ahead.