For Thanksgiving, prepare the broth the night before.
- reserved giblets and neck from turkey
- 1 celery stalk sliced
- 1/2 cup roughly chopped onion
- turkey pan drippings
- 6 tablespoons flour
- Remove giblets and neck from turkey, place in 3-quart saucepan. Add celery, onion, 1/2 teaspoon salt and 5 cups of water to cover. Cover and heat to boiling over high heat, reduce heat to simmer covered 1 hour, until giblets are tender. Pour broth through strainer into large quart-size measuring cup, discard vegetables and meat. If preparing this step a day ahead, refrigerate broth until drippings are collected from turkey.
- Remove turkey from oven, approximately 45 minutes before it is done (when turkey is flipped using Old Fashioned Roasted Turkey recipe) to collect drippings.
- Let drippings stand until fat separates from meat juice.
- Skim 1/3 cup fat from drippings into 2-quart saucepan; skim off and discard any fat remaining on surface of drippings.
- Over medium heat, add flour to fat and cook, whisking frequently, until golden brown. Meanwhile, preheat reserved broth. You should have 3 1/4 cups broth. If not, supplement with some chicken broth.
- To avoid lumps from forming, gradually whisk in broth allowing mixture to thicken before more is added. Bring to a low boil and allow to thicken. Reduce, if necessary, to concentrate flavors.
- If there wasn't much drippings in pan when turkey was flipped, check approximately 20 minutes into final roasting period or wait until turkey is removed from oven to collect more. Separate off any fat and add juice to gravy. Add salt to taste.