Turkey neck and giblets
2 stalks Celery, chopped
1 small Carrot, chopped
1 small Onion, chopped
1 Bay Leaf
5 cups Water
1/2 cup Flour
Clean the giblets and chop to 1/2". Brown the neck and giblets in one-teaspoon olive oil. Add the water and the rest of the ingredients; bring to a boil; reduce to a simmer, cover and cook for 1½ hours. Strain and reserve the liquid. Discard the giblets and vegetables. When the turkey is done, pour drippings into a large cup; skim off the fat. Add enough broth to make 4 cups. (Add chicken broth or water if necessary.) Heat roasting pan over burner, pour in two cups of broth and scrape the "goodies" from the pan bottom with a spatula. Whisk 1/2 cup of flour into the remaining 2 cups of cooled broth until smooth. Add to the hot gravy in the pan, stirring constantly over high heat, cook until thickened to suit. Season to taste with salt and pepper.
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