Turkey Gravy (Print Version)

# Ingredients:

01 - Optional giblets and turkey neck from raw bird.
02 - Half a cup of plain flour.
03 - Season with salt and pepper as needed.
04 - Four cups of reduced-sodium chicken stock.
05 - Drippings from cooked turkey.

# Instructions:

01 - Simmer turkey neck and giblets in a pot of water for 60 minutes till tender and cooked through.
02 - Pull out giblets, dice them up, toss the liver, shred the meat off the neck.
03 - Pour any juices from the roasting pan into a bowl. Let the fat rise so you can skim most of it off.
04 - In a pot, whisk a cup of drippings with flour until it's smooth like a paste. Cook it until golden.
05 - Stir in a mix of chicken broth and another cup of those drippings.
06 - Keep stirring for around 5-8 minutes as the mixture thickens. Add the diced giblets.
07 - Thin it out with extra liquid or thicken more with cornstarch if needed. Add salt and pepper to your taste.

# Notes:

01 - You can make this up to 48 hours in advance.
02 - Lasts 2 to 3 days in the fridge.
03 - Make it gluten-free by using 1:1 replacement flour.

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