Giblet Gravy

1 stick butter

½ cup all purpose flour

3-4 cups chicken or turkey stock

Turkey pan drippings, fat skimmed off, optional

Kosher salt and freshly ground black pepper

Note—replace some of the liquid with white wine

Melt the butter in a medium heavy-bottomed Dutch oven or pot over medium heat. When the butter has begun to bubble, sprinkle the flour and whisk continuously until fully mixed. Continue to cook, whisking often, until the roux smells toasty and is the color of peanut butter, 4-6 minutes. (NOTE: I like to use a wooden spoon that is squared off on bottom edge rather than a whisk)

Carefully pour in 3 cups stock, whisking constantly, until fully incorporated, making sure to whisk the corners of the pot. Raise the heat slightly and bring to a boil, whisking often, about 3 minutes. Lower the heat and simmer, uncovered, whisking occasionally, until thick and glossy, 10-15 minutes. The gravy will be very thick at this point.

Set aside until ready to use, up to 4 hours, or refrigerate overnight.

To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, whisking often, until warm. Whisk in 1 cup additional liquid, using drippings, stock or a combination of the two (can also use the wine at this point), until the desired consistency is reached, whisk in the additional liquid gradually, stirring after each addition. To finish: Add salt and pepper to taste, being careful to avoid oversalting.

Additional notes: Avoid the temptation to add more flour/water slurry. The gravy will end up with a good consistency.

Cook the giblets from the turnkey in a heavy pot with water and some salt and pepper. Chop up the liver, heart, some gizzard, and pull any meat off the neck you desire. Also, take some of the small pieces of turkey after it comes out of the oven and chop. Add the desired amount to the gravy. Also, you can add a few slices of boiled egg to the gravy for a garnish.