3 1/2 cups turkey stock, store-bought or homemade (divided use)
3 tablespoons fat skimmed from roasted turkey drippings or unsalted butter
3 tablespoons all-purpose flour
Kosher salt (to taste)
Pepper (to taste)
Directions
Remove roasted turkey and rack from roasting pan. Pour drippings from pan through a sieve into a 4-cup measuring cup. Remove 3 tablespoons fat from measuring cup and set aside in a small dish to use in step 4.
Place roasting pan on stove top over medium-low heat. This may cover 2 burners. Slowly add 1 cup turkey broth. Stir and scrape up browned bits from bottom of pan. Pour liquid and bits through a sieve into the 4-cup measure with drippings. Let stand a few minutes as fat rises to the top.
Skim fat from top of liquid and discard. Add enough turkey stock to measure 3 1/2 cups.
Place a 2-quart saucepan over medium heat. Add reserved fat from step 1 or use 3 tablespoons butter. Once fat has melted, whisk in flour. Cook, whisking constantly, until flour turns golden. Gradually whisk in 2/3 of the turkey stock mixture into saucepan. Bring to simmer, stirring constantly, and cook 2 to 3 minutes, until thickened and smooth. Adjust to desired thickness by adding remaining 1/3 stock, as needed. Add chopped giblets, if saved, and continue to stir until heated through. Season with salt and pepper, to taste.
Pre-warm gravy boat by filling with hot water. Empty contents and fill with gravy just before serving.
*MAKE YOUR OWN TURKEY STOCK: Put giblets (neck, heart, and gizzard; reserve liver to add later) from turkey in a 3-quart saucepan. Add 1 sliced carrot, 1 sliced onion, 1 sliced celery rib, and 1/2 teaspoon salt. Add enough water to cover vegetables. Cover with lid, and bring to a boil. Reduce heat and simmer gently 45 minutes. Add liver, cover, and simmer 15 additional 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.
