Giblets and neck from a 10- to 30-pound turkey
2 onions, peeled and quartered
2 carrots, cut into 1-inch chunks
¾ cup sliced celery
About 2 quarts fat-skimmed chicken broth
½ cup cornstarch
- In a 6 quart pan, combine giblets, neck, (add liver later) onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover and stir often over high heat until liquid has evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.
- Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1½ hours. Add liver and cook 10 minutes longer.
- Remove meat. de-bone, and finely chop meat from neck, along with giblets and liver.
- Pour broth through a fine strainer into a measure. Use the back of a wooden spoon and press out as much liquid as possible. This pressed out broth is what makes the gravy taste yummy.
- Measure turkey stock; if necessary, add more chicken broth to make 1 quart.
- In the 5- to 6-quart pan (no need to rinse), combine the 1 quart turkey stock and chopped neck meat, giblets, and liver.
- When turkey is done, remove rack and bird from roasting pan. Skim off and discard fat from pan juices. Add remaining 2 cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.
- In a small bowl, blend cornstarch with ½ cup water until smooth. Add to stock mixture and whisk until boiling and thickened, 3 to 5 minutes stirring constantly.
- Add salt and pepper to taste.