Mom'S Turkey Giblet Gravy

• turkey parts, ( neck, gizzard, pope's nose)
• 1 large onion, chopped
• 1 stalk of celery, chopped
• 1 large carrot, chopped
• large pot of water
• turkey juices in roasting pan
• 3 tbs butter
• 1/2 cup flour
• salt and black pepper to taste
• turkey roasting pan that is NOT non-stick

1. In a large stock pot , put the turkey parts, onion, carrot, celery and fill with water.
2. Slowly simmer the stock until the contents are very cooked and the liquid is slightly reduced. Cool and refrigerate until ready for use.
3. On the day the turkey is in the oven cooking, heat the turkey stock on low heat and use it to baste the turkey while it is cooking.
4. After the turkey has been removed from the oven and is resting, make the gravy.
5. Deglaze the roasting pan with some turkey stock and using a spatula, scrape up the caramelized bits on the pan bottom. Chop the giblets very finely and add to the pan and stir.
6. Add a large dollop of butter (about 3 tbs) to the pan and melt. Then add some flour (about 1/2 cup) and with a fork or whisk blend really well very quickly to prevent lumps from forming. It is important to not have any lumps at this stage.
7. Then, add some more stock to the pan and stir, stir and keep stirring! If it is too thick, add more stock and stir some more.
8. The gravy should be very smooth with bits of giblet and turkey swimming in it.
9. I use a small whisk to make gravy...the key is to keep stirring. Don't even think of leaving it alone for a minute.
10. Another key to making good gravy is to roast the pan in an old fashioned pan that the meat will stick to , so that you have bits of skin and turkey in the gravy. The object is a gravy that is pure delicious turkey flavor.

turkey, onion, celery, carrot, water, turkey, butter, flour, salt, turkey roasting pan

Taken from food52.com/recipes/7453-mom-s-turkey-giblet-gravy (may not work)