Perfect Turkey Giblet Gravy

Ingredients:

• Giblets, wing tips, and neck
• Bones from turkey
• 2 quarts Cold water
• 1 lg Onion, chopped
• 2 Ribs, celery, chopped
• 3 tb Shopped parsley
• Fat can be poultry fat, oleo Or butter
• Flour
• Salt
• Freshly ground pepper
  

Directions:

1. While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy.
2. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat.
3. For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon and/or water).
4. Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk. If desired, brown fat and flour slightly to give more color and flavor. Remove pan from heat.
5. Stir in liquid and whisk constantly until blended with fat-flour mixture. Add chopped giblets. Simmer gently about 5 minutes.
6. Correct the salt and pepper to taste.