Grandma has two jobs when she comes over for Thanksgiving. Keep the kids out of my hair while I am in the kitchen, and make the gravy! She always requests that I have Kitchen Bouquet on hand.
Giblets and neck from the turkey
1/4 teaspoon salt
1 large onion, chopped
2 stalks celery, sliced
2 sliced carrots
1 bay leaf
1/4 cup cornstarch
Drippings from the turkey pan
Combine the giblet and neck from the turkey into a large saucepan with salt, onion, celery, and carrots. Add water until the pan is 3/4 full (about 5 cups). Add bay leaf and simmer slowly while the turkey roasts in the oven. Add water as needed.
Before the turkey comes out of the oven, strain the giblet mixture, placing the solids (minus the neck bones) into a food processor and process until just slightly lumpy.
Add turkey drippings into broth from the giblets.
Combine cornstarch and 1/2 cup water. Add to broth mixture, stirring until smooth. Cook over medium heat until thickened. Add back in the giblet meat, salt, and pepper. Serve warm.
Yield: 4 cups