giblets and neck from turkey
freshly ground black pepper
1Place giblets and neck from turkey in a saucepan and cover with water.
2Bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
3Drain giblet stock and reserve.
4Cut giblets in small cubes and reserve.
5When turkey is done and removed from roasting pan, add at least 1 cup water to the pan.
6Blend water with drippings, stirring and scraping with a wooden spoon to loosen any browned bits that my have stuck to bottom of pan.
7The water and pan drippings together should equal 2 cups.
9In a saucepan, melt butter.
10Whisk in flour and cook over medium heat until golden brown.
11Stir in reserved giblet stock and liquid from pan drippings.
12Stir constantly until thickened, to avoid lumping.
13Season with salt and pepper, stir in giblet cubes and serve with roast turkey.