Recipe: Basic Turkey Broth and Savory Gravy

About 3 cups broth and 2 cups gravy

Broth for gravy:

- Neck and gizzards from

- 14- to 16-pound turkey

- 6 cups liquid (water or a combination of water and chicken broth)

- 2 cloves garlic, smashed

- 2 shallots, quartered

- ½ carrot, coarsely chopped

- ½ celery rib, coarsely chopped

- 1 teaspoon whole black peppercorns

- 3 sprigs parsley

- 3 sprigs fresh rosemary, each about 3 inches long

- Optional: ½ to 1 teaspoon kosher salt

Gravy:

- 3 cups broth

- 3 tablespoons flour

- 6 tablespoons liquid (water or combination of water and broth)

- 1/3 cup degreased roast turkey drippings

- Salt and black pepper to taste

1. To prepare broth: In a 3 ½-quart saucepan, combine neck and gizzards (don't include turkey liver), liquid, garlic, shallots, carrot, celery, peppercorns, parsley and rosemary. Bring to a boil and skim the surface. Reduce heat and simmer slowly 45 minutes. Taste the broth and add salt as necessary. Strain and measure — there should be about 3 cups broth. Cool and refrigerate if not using right away. (If baking turkey stuffing in a casserole dish, reserve ¾ cup broth for moistening.)

2. To prepare gravy: Pour broth into a saucepan and bring to a boil. Whisk together flour and liquid; slowly whisk into broth. Reduce heat and simmer 5 minutes. Set aside.

3. Reheat gravy base. Whisk in degreased drippings and simmer a few minutes to blend. Taste and season with salt and black pepper as needed.