Step 1: Supplies
1 small onion, halved and peeled
1 teaspoon of dried thyme
1 sprig rosemary
3 sage leaves
1 carrot, chopped
A pot for boiling
An extra bowl to strain into
1 cup of turkey drippings
Step 2: Make a Quick Broth
Fill the pot with water until it's just covering the giblets.
Add two or three tablespoons of salt (or to taste, if you're watching your blood pressure) along with half a spring of rosemary, three sage leaves and a teaspoon of thyme.
Boil for twenty minutes, stirring occasionally.
As the mixture boils, you'll notice some fat solids floating to the top of the broth. Just skim those off with a wooden spoon and throw away.
The turkey liver can get bitter of it's cooked for too long... I usually leave it out and sautee it for my husband.
Step 3: Strain Broth
Let the broth cool for about half an hour and skim off any fats that may accumulate on the surface of the liquid.
Step 4: Thicken the Mixture!
Put the turkey broth back in the pot you boiled it in and bring it to a low simmer.
While VIGOROUSLY whisking the simmering broth, SLOWLY add 1/4 c of flour. This will thicken the broth into a rue. Cook for five minutes to get rid of the raw flour taste.
You can technically have delicious gravy if you stop at this step: just reduce the amount of flour from 1/4 cup to 4 tablespoons.
Lumps can occur in gravy in one of two ways: a.) because of slow whisking and b.) from adding the flour too quickly. If you take your time with this step, whisk quickly and add flour slowly, you won't get lumps!
Step 5: Add Turkey Pan Drippings
Take one cup of your turkey drippings and SLOWLY drizzle it into your thickened broth mixture while vigorously whisking it all together. It should thin the gravy considerably, but after five more minutes on the heat it should thicken into a delicious gravy consistency!