Makes about 2 cups.
This is the sauce for anyone who prefers a rich, slightly sweet gravy with savory giblets for texture and body. The availability of pan drippings varies according to the size of the bird and other factors; for this recipe you should have 1/2 cup of drippings.
Turkey giblets and neck
1 medium onion, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup water
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
Salt and freshly ground pepper, to taste
While turkey roasts, place giblets and neck in heavy 1 1/2-quart saucepan. Cover with cold water. Bring to a boil over high heat, skimming scum from the top. Add vegetables and, if needed, a little additional water to cover them; return to a boil. Lower heat to a simmer; cook slowly for about 2 hours, until liquid has reduced to a rich stock. Strain, pressing stock from vegetables; discard vegetables. Reserve stock; you should have about 1 1/4 cups.
Chop giblets in small cubes; reserve. When turkey has completed roasting, remove it from the roasting pan, set roasting pan atop two burners, and over low heat add the 1/2 cup water to pan. Blend water with pan drippings, using a wooden spoon to stir mixture and loosen browned bits from bottom of pan; the water and pan drippings together should equal about 1 cup. Reserve this liquid.
In a heavy saucepan, melt butter over medium-low heat. Whisk in flour; raise heat to medium and cook until flour mixture begins to turn golden brown (about 2 minutes). Stir in 1 cup of the reserved giblet stock and the reserved 1 cup of liquid from the roasting pan, stirring constantly until thickened. If mixture is too thick, whisk in additional turkey stock or, for a creamy gravy, add a little milk. Season with salt and pepper. Stir in giblets and serve hot with roast turkey.