1-Follow this clear guide to whip up homestyle turkey gravy that’s rich and smooth, ideal for any gathering. Start by removing giblets from the turkey cavity, rinse them, and refrigerate until you need them. Place the neck, heart, and gizzards in a medium saucepan, cover with water, bring to a boil, then simmer for 1 hour until cooked through; you can discard the liver if you prefer to skip its strong taste.

2-After simmering, remove the giblets from the water, chop them finely, and set them aside. Next, collect the turkey drippings from the roasting pan, let the fat rise to the top, and skim off most of it. In a large saucepan, use 1 cup of the drippings and whisk in 1/2 cup flour to form a smooth paste, then cook over medium heat until the roux turns golden brown.

3-Gradually whisk in 4 cups of broth and the additional 1 cup of drippings, cooking for 5-8 minutes until the mixture thickens. Stir in the chopped giblets, and adjust the consistency by adding giblet broth, more drippings, or a cornstarch slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon water, cooking until you reach the desired thickness. Finally, season with salt and pepper, and serve it hot over your turkey or sides. The preparation time is straightforward: prep takes 10 minutes, cooking is 10 minutes without giblets or up to 1 hour 20 minutes if you include giblet simmering, for a total of 20 minutes to 1 hour 20 minutes.