This recipe calls for using the giblets to make a good gravy for the turkey, by simmering the giblets in a sacepan for two hours. Strain the liquid out, then let it settle and the fat will rise to the surface. This fat is what is used in the gravy. After the turkey has been removed from the
roasting pan, use a turkey baster to remove the fat from the
saucepan and put it into the
roasting pan. This will deglaze the pan, and you can use the giblets, the extra liquid, and the entire pan contents – including all of the vegetables – to make the gravy. With medium heat, stir and cook the mixture for five minutes. Strain the gravy from the
roasting pan, discard the giblets and vegetables, and move the strained gravy back to the
saucepan. Stir the gravy over medium heat until it is thickened and smooth, and ready for serving.