Perfect Giblet Gravy

Cut turkey neck and heart in half. Put into a large saucepan along with the gizzard, chicken broth, onions, carrots, wine or water and celery leaves. Bring to a boil, reduce heat and simmer gently uncovered, 1 1/2 hours. Add liver and simmer 30 minutes longer or until gizzard is very tender.

Remove giblets. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth, if needed, to make 6 cups. Chop giblets and neck meat. Mash butter and flour until blended to a paste. Divide into 4 chunks.

Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended, thickened and boiling. Boil 3 minutes longer to cook out floury taste.

After turkey is removed from roasting pan: Spoon fat off pan drippings and discard. Stir juiced in pan (add up to 2 cups water if juices have evaporated), scraping up brown bits on bottom of pan. Add in no more than 2 cups to gravy (or it will be too thin). Stir in giblets and neck meat. Heat until hot. Season to taste.

Planning tip: Can be made through up to 3 days ahead. Add drippings before serving. Refrigerate gravy and giblets separately.

Cook's tip: If made ahead, cover gravy with waxed paper to keep a skin from forming.