It dawned on me that I hadn't ever given instructions for making gravy. There are a couple of methods, like "country" gravy, or "brown" gravy, or using a roux, but this one uses broth, the drippings from a roasted turkey (the link goes to my recipe) and cornstarch.
Giblet gravy -- gluten free
After the turkey has gone into the oven, put the neck and giblets, (excluding the liver. Fry that up and feed it to the dog!), into a fairly large pot, (3 to 8 quarts, depending on how much gravy is desired), filled with water. Cover the pot and bring it to a boil. Reduce the heat and keep it simmering on about low while the turkey is cooking. It will reduce by about 1/2 during cooking.
About 1/2 hour before the turkey is done, remove the neck and giblets from the broth. Set them aside and allow them to cool. Meanwhile, carefully drain off the juices from the cooking bird into a fat separating measuring cup
or a bowl. Add the juices, (with or without the fat, as desired), to the broth. Cut the giblets up into 1/4" pieces and shred the meat from the neck. Place the meat and giblets back into the broth. In a 2 cup measuring cup or something about that size, add about 1/2 cup cornstarch mixed with 1/2 cup cool water. (This is for at least 8 cups broth.) Mix it thoroughly and drizzle it into the simmering broth. If it isn't thick enough, add more cornstarch and water until it is thick enough.
Season the gravy to taste with
Sea salt
Adobo
Enjoy!
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