How do I make gravy?

What you’ll need:

Giblets and neck from turkey
Drippings from roasted turkey
3 tablespoons flour
A carrot, a celery stalk, an onion, and some whole peppercorns (optional)
Fat separator cup (helpful, not mandatory)
Wire whisk (also optional)

1. Start the gravy after the turkey goes into the oven.
2. First, take the neck and giblets and boil them in a big pot (about 6 cups) of water to make broth. For extra flavor, cut the carrot, celery and onion into big pieces and throw them into the pot along with some whole peppercorns. Simmer this for an hour and a half, then strain out the chunks of veggies, meat, and pepper.
3. Chop up the giblets and neck meat and set them aside.
4. When the turkey comes out of the oven, put it on a serving plate. Then, take the pan you roasted the turkey in, which should be filled with luscious drippings, and put it right on the stove, medium heat.
5. Put in a cup of broth. Scrape the browned bits from the bottom of the pan with a wooden spoon. Pour all of this into your fat separator cup. The fat will rise to the top and you’ll have broth on the bottom. Save the broth and get rid of all but a quarter cup of the fat.
6. Put the quarter cup of fat in a pot over medium heat.
7. Add three tablespoons of flour and whisk until smooth.
8. Gradually pour the remaining broth into the pot, stirring constantly to keep it smooth. For richness, you can add butter or whipping cream.
9. When the gravy is the consistency you like (add more flour for thickness, more broth to thin), stir in the chopped giblet bits.

Happy Thanksgiving!