While turkey is roasting, simmer neck and giblets in 4 c water, covered with onion, celery stalk, 1 tsp salt and 6 peppercorns until meat is tender - about 1-1/2 hours.
Strain broth, reserving giblets. Set the pan in which the turkey had roasted over high heat, cook for a few minutes until vegetables are slightly browned. Pour off most of the fat, add 3 c turkey broth and cook, stirring and scraping in the barown bits that cling to the pan.
Puree the vegetables and return to the pan. Chop the reserved giblets and stir in. Season to taste with salt, pepper, worcestershire sauce.
Pour into a heated gravy boat.
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