The secret to homemade gravy is to make a delicious stock/base by simmering the giblets and neck in 2-3 cups of water while the turkey roasts, and saving ALL the drippings and browned crusty bits on the bottom of the roasting pan. Canned chicken broth or commercial gravy mix is a poor substitute, so resolve not to be tempted to compromise these steps.

Pour all the turkey drippings from the roasting pan into a large measuring cup (at least 2 Cup measure) and allow the grease to separate. While the drippings are separating, pour 2-3 cups of water into the roasting pan and bring it to a boil by placing the pan on two burners on your stove top. Using a wooden spoon, stir up these browned bits so they "dissolve" into the water. This step is essential to wonderful tasting, beautifully browned gravy and makes cleaning up a roasting pan a much easier task. Reserve 4-8TB (1/4- 1/2 Cup) of the turkey grease once it separates from the drippings.

After the roasting pan has simmered with water and turned a deep brown color, combine this liquid with turkey drippings (not the fat) and the broth from simmering turkey giblets so that you have 5-6 Cups of liquid. I use my 6-Cup blender as a measuring cup.

Then combine 1/4-1/2 Cup turkey fat (or butter) with 8-10 TB flour (whole wheat pastry preferred) until it gelatinizes, or thickens in a large sauce pan. Keep stirring over medium low heat for about one minute.

Now, VERY GRADUALLY, pour the liquid from the turkey giblets and the roasting pan into the fat/flour mixture while you stir it continuously so as to not have any lumps. Stir continuously until the entire mixture thickens. Adjust the liquid if needed so you have a nice pourable gravy. Add 2-3 tsp salt or to taste, OR use 1-2 TB of Sue's Kitchen Magic for a richer/deeper flavor and for a lower sodium gravy. Save leftover gravy leftovers for future meals, open face sandwiches, etc!