Basic Turkey Gravy

Basic Turkey Gravy
1 Package Neck, heart, gizzard from turkey giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all−purpose flour
1/2 Teaspoon salt

In a 3−quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling. Reduce
heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes
longer. Strain both into a large bowl; cover and reserve broth in the
refrigerator.
To make gravy, remove the cooked turkey and roasting rack
from the roasting pan. Pour poultry drippings through a sieve into a 4−cup
measuring cup. Add 1 cup giblet broth to the roasting pan and stir until
the crusty brown bits are loosened; pour the deglazed liquid/broth into the
4−cup measure. Let the mixture stand a few minutes, until the fat rises to
the top. Over medium heat, spoon 3 tablespoons fat from the poultry
drippings into a 2−quart saucepan. Whisk flour and salt into the heated fat
and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry
drippings. Add remaining broth and enough water to the poultry drippings
to equal 3−1/2 cups. Gradually whisk in warm poultry drippings/broth
mixture. Cook and stir, until gravy boils and is slighty thick.