Giblet Broth

Cup of Yum
1. Add 2 tablespoons butter to a large pot and melt over medium-high heat. Then add the giblets and sear until brown on all sides.
2. Stir in ½ cup diced onion, ½ cup diced celery, and ½ cup diced carrots and cook until tender, 3-4 minutes.
3. Add the 3 garlic cloves and 2 sprigs of rosemary and 2 sprigs thyme. Pour the 5 cups chicken broth over the vegetables and bring to a boil. Reduce to low and let simmer for 2 hours or while the turkey cooks.
4. Strain the broth and remove the giblets. Set the broth aside. Remove the meat from the neck and finely dice the heart, liver, gizzard, and neck meat. Set the diced giblets aside.

Make the Gravy

1. Remove the turkey from your roasting pan. Place the roasting pan over medium-high heat and allow the drippings to deglaze.
2. Add ¼ cup flour and whisk it into the drippings from 12-20 pound turkey until any lumps have dissolved. Whisk in 1 cup of reserved giblet broth if needed.
3. Stir in the diced giblet pieces and continue to whisk for another minute.
4. Whisk in the remaining giblet broth, skimming off any large pieces of fat. Whisk and heat the gravy until you reach the desired gravy consistency.
5. Season with salt and pepper to taste, and serve warm over your Thanksgiving turkey dinner!