Turkey Giblet Gravy

Step 1

Remove giblets from bird.

Step 2

Place in saucepan.

Step 3

Add salt and pepper, sage, celery and onion.

Step 4

Cover with water.

Step 5

Bring to boil.

Step 6

Simmer covered for 2 or 3 hours while turkey cooks.

Step 7

When the meat starts to fall away from the neck bones, strain liquid into a blender.

Step 8

Chop liver and gizzard and add to blender.

Step 9

Pick meat from neck bones and add to blender.

Step 10

Puree off and on until liquefied.

Step 11

Add flour seasoned with salt and pepper.

Step 12

Blend off and on a few times until flour is incorporated.

Step 13

After turkey has been removed from roaster.

Step 14

Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.

Step 15

Whisk as much "stuck stuff" up that you can.

Step 16

Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.

Step 17

Don't add too much water at once.

Step 18

Place roaster in 450-500 degree oven for 15 minutes.

Step 19

Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.

Step 20

Should be fairly thick.

Step 21

Pour into gravy boat and serve hot.

Step 22

Should be the last thing put on the table so that it is very hot.