Turkey Gravy (Print Version)

# Ingredients:

01 - Pan drippings from turkey.
02 - Half a cup of plain flour.
03 - About 4 cups of chicken stock (low-sodium preferred).
04 - Season with pepper and salt as desired.
05 - Uncooked turkey neck and giblets (optional).

# Instructions:

01 - Take out the giblets and neck, toss the liver, shred the neck meat, and chop the giblets.
02 - Simmer the giblets and turkey neck in water for about an hour, until everything is tender.
03 - Drain pan drippings into a bowl, wait for the fat to rise, then scoop off most of it.
04 - Mix flour and 1 cup of the drippings in a saucepan, stirring to form a smooth, golden paste.
05 - Pour 1 cup of extra drippings and the broth into the roux, whisking as you go.
06 - Stir the mixture over heat for 5 to 8 minutes until it's nice and thick, then toss in the diced meat from the giblets.
07 - If it's too thick, add liquid, or use cornstarch if it's too thin. Add salt and pepper to your taste.

# Notes:

01 - You can prep this up to 48 hours in advance.
02 - Keeps 2-3 days in the fridge.
03 - Use gluten-free flour to make it gluten-friendly.

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