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In a 3-quart saucepan, over high heat, place neck,
heart, gizzard,
vegetables, and salt in enough water to cover.
Heat to boiling.
Reduce heat to low; cover and simmer 45 minutes.
Add liver and cook
15 minutes longer. Strain broth into a large bowl;
cover and reserve
broth in the refrigerator.
To make gravy, remove the cooked turkey and roasting
rack from the
roasting pan. Pour poultry drippings through a
sieve into a 4-cup
measuring cup. Add 1 cup giblet broth to the roasting
pan and stir
until the crusty brown bits are loosened; pour
the deglazed
liquid/broth into the 4-cup measure. Let the mixture
stand a few
minutes, until the fat rises to the top. Over medium
heat, spoon 3
tablespoons fat from the poultry drippings into
a 2-quart saucepan.
Whisk flour and salt into the heated fat and continue
to cook and
stir until the flour turns golden. Meanwhile, skim
and discard any
fat that remains on top of the poultry drippings.
Add remaining broth
and enough water to the poultry drippings to equal
3-1/2 cups.
Gradually whisk in warm poultry drippings/broth
mixture. Cook and
stir, until gravy boils and is slighty thick.
