Turkey Gravy
Turkey neck and giblets
2 tbsp oil
1 onion, chopped (with skin)
1-2 celery stalks
1-2 carrots, chopped
1 l water
1 bay leaf
Turkey drippings
Freshly ground pepper
2 tbsp flour
Salt (if needed)
Cut the liver and heart into several pieces and brown them along with the neck over high heat. Add the onion, celery, and carrots, and sauté for a short while.
Pour the water over and heat to a boil. Add the bay leaf and pepper, and let simmer over low heat for an hour. Strain the broth into a bowl and set aside. When the turkey is ready, scrape the roasting pan well to release the browned bits and gradually strain the drippings into the broth (skimming off the fat).
Heat 2-3 tbsp of fat in a pot and mix in the flour. Gradually pour in the broth while stirring. Let it simmer over low heat for 10 minutes and adjust seasoning with pepper.