This is the sauce for anyone who prefers a rich, slightly sweet gravy with savory
giblets for texture and body. The availability of pan drippings varies according
to the size of the bird and other factors; for this recipe you should have 1/2 cup
Turkey giblets and neck
1 medium onion, quartered
1 carrot, coarsely
1 stalk celery, coarsely chopped
1/2 cup water
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
Salt and freshly
ground pepper, to taste
While turkey roasts, place giblets and neck in heavy 1 1/2-quart saucepan. Cover
with cold water. Bring to a boil over high heat, skimming scum from the top. Add
vegetables and, if needed, a little additional water to cover them; return to a
boil. Lower heat to a simmer; cook slowly for about 2 hours, until liquid has reduced
to a rich stock.
Strain, pressing stock from vegetables; discard vegetables. Reserve
stock; you should have about 1 1/4 cups.
Chop giblets into small cubes; reserve. When turkey has completed roasting, remove
it from the roasting pan, set roasting pan atop two burners, and over low heat add
the 1/2 cup water to pan.
Blend water with pan drippings, using a wooden spoon to
stir mixture and loosen browned bits from bottom of pan; the water and pan drippings
together should equal about 1 cup. Reserve this liquid.
In a heavy saucepan, melt butter over medium-low heat. Whisk in flour; raise
heat to medium and cook until flour mixture begins to turn golden brown (about 2
Stir in 1 cup of the reserved giblet stock and the reserved 1 cup of liquid
from the roasting pan, stirring constantly until thickened. If mixture is too thick,
whisk in additional turkey stock or, for a creamy gravy, add a little milk.