Turkey Gravy

• turkey giblets
• 2 turkey wings (tips only)
• turkey neck
• 2 quarts cold water
• 1 onion
• 2 celery ribs
• 2 tablespoons parsley
• flour
• turkey fat
• salt and pepper
• 1 pinch oregano

1. While turkey is cooking, cover the giblets, wing tips and neck bone with 2 quarts cold water.
2. Add onion, celery and parsley and simmer for 2 hours.
3. Strain the broth and put aside for gravy.
4. When turkey is cooked, remove it from pan and pour fat into small bowl.
5. Place roasting pan on a surface burner of stove.
6. Spoon fat off carefully and place in roasting pan.
7. To each Tblsp.
8. of fat, add 1 Tblsp.
9. of flour.
10. Cook the flour and fat together until well browned.
11. Then add the brown drippings in the bowl to the flour and fat and cook 1 minute more.
12. Then add 1 cup of broth for each Tblsp.
13. of fat used in base mixture.
14. If there is not enough broth, add canned chicken broth or water.
15. Add salt, pepper and a good pinch of oregano to taste.
16. Boil up again for 5 minutes and strain.

turkey giblets, turkey, turkey neck, cold water, onion, celery, parsley, flour, turkey fat, salt, oregano

Taken from www.food.com/recipe/turkey-gravy-407946 (may not work)