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pan juices (add water if necessary)
Remove liver and set aside.
In saucepan, cover giblets and neck with lightly salted cold water; add a few celery leaves and onion slices.
Cover and simmer 1 hour; add liver and simmer 20-30 minutes.
Remove and chop giblets and discard neck reserving 2 cups broth.
Skim 1/2 cup turkey fat from pan juices.
Gather 2 cups juices, adding water if necessary to make 2 cups.
Combine turkey fat with 1/2 cup flour in saucepan.
Begin heating then whisk in broth and juices.
Whisk in half and half and stir in giblets.
Cook until thickened and bubbly, then 1 minute more, then stir in brandy.