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.