This is one old fashion recipe. Keep this recipe like gold and make sure is done right because you will have people talking about this for a long time and ask you for the recipe. This is as old as it gets

After cooking your turkey and have been roasted save the liquid from the pan. Next, skim the fat and pour in to a skillet and combine with same amount of flour and brown off.

Once your brown slurry is done mix in gradually turkey stock made out of turkey neck, giblets and wings. Cook on stove until gravy thickens. Adjust flavor if needed. Strain for a smooth consistancy.

To make giblet gravy add (heart  liver and gizzard finely chopped to the same gravy 

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