Remove the giblets from the turkey but don't boil the liver.

• Primary Giblet Gravy Recipe

  You will need:

• giblets
  one large yellow onion
  2 medium carrots
  2 medium celery ribs
  turkey stock (or chicken stock)

When your turkey is thawed enough to remove them, take the giblets or giblet packet from the turkey cavity. Check both the neck cavity and the body cavity. You will most likely find the neck, heart, gizzard, and the liver.

Simmer the neck, heart, and gizzard in a quart of stock for one and one-half hours. The liver is not simmered with the other giblets because long cooking of the liver dries out this organ and intensifies its sulfur like flavor making your broth bitter. So, the liver can be quickly sauteed later before adding it to this turkey giblet gravy recipe.

During the final 45 minutes of roasting the turkey add a mirepoix to the roasting pan. To make the mirepoix chop, into half inch pieces, one large yellow onion, 2 medium carrots, and 2 medium celery ribs and add to the bottom of the pan.

When the turkey is done, remove it from the roasting pan. Remove the roasting rack and carefully pour the juices from the roasting pan into a fat separator, or saucepan. If poured into a saucepan, let it sit until the fat rises to the top and skim the fat off. Save six ounces of the fat to be used to make a roux for the gravy and discard the rest.

If your roasting pan is of the type to take stove top heat, place the roasting pan on the stove top over two burners. Brown the mirepoix (just cook it until it begins to pick up a bit of brown color, don't burn it). The cooking time will depend on how brown it became while roasting with the turkey.

Deglaze the roasting pan with a small amount of stock: add just enough stock to loosen the brown bits when scraped.

After deglazing the pan add the mirepoix mixture and deglazing stock to the saucepan. add the giblet broth and enough stock to equal 6 cups of liquid. Don't add the giblets yet.

Make a blond roux: by combining 6 oz by weight of flour with the 6 oz (liquid measure) of fat reserved from the turkey. If you don't have a scale to measure the flour, 6 ounces of flour is about 1/2 cup packe. Heat the fat in a pan and whisk in the flour. Cook until it takes on a light blond color.

Add the blond roux to the gravy saucepan which contains the mirepoix, giblet broth and stock, whisking it in to prevent lumps. Simmer for 15 minutes, strain through a metal sieve to remove the mirepoix. If you have cheesecloth available strain again through a sieve lined with cheesecloth.

Finely chop the giblets and add them to the gravy. If desired you can saute the liver, chop it, and add it to the gravy at this time. Season to taste.