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Step 1
Place giblets in a small sauce pan and cover with water. Boil and cook until cooked throughout (approximately 25 minutes). Pour out into a strainer and allow the giblets to cool to the touch.
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Step 2
Rough chop the giblets and set aside.
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Step 3
Place the turkey fat into a sauce pot over medium heat. Add the flour and cook for approximately 2-3 minutes until the roux becomes a thick paste and has a nutty aroma.
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Step 4
Add the Turkey Neck Stock (or pre-made Turkey/Chicken stock), whisking while adding to avoid lumps. Add the pulled and chopped Turkey Neck Meat and Giblets to the pan as well as the fresh herbs. You may need to add more stock to the pot to adjust the consistency of the gravy. If so, add in ½ cup increments.
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Step 5
Allow gravy to simmer for approximately 10 minutes until it thickens. Salt and pepper to taste.
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Step 6
Remove from the heat and serve immediately. If not using immediately, gravy may be refrigerated up to 3 days or may be frozen and kept for approximately 3 months.
