Mushroom Gravy

In a medium saucepan, over high heat, place neck, heart, gizzard, carrot, onion, celery 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 broth into a large bowl; cool slightly, cover and reserve broth in the refrigerator.

To make the gravy, remove cooked turkey and roasting rack from the roasting pan. Pour turkey drippings through a sieve into a 4-cup glass measure. Add 1 cup giblet broth to the roasting pan and stir, over medium heat, 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 turkey drippings into a medium saucepan. Whisk flour 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 turkey drippings. Add remaining broth and enough water to the turkey drippings to equal 3 1/2 cups. Gradually whisk in warm turkey dripping/broth mixture.

Melt butter in a large skillet over high heat. Add mushrooms, until mushrooms are tender and all liquid has evaporated, about 3 to 4 minutes. Stir mushrooms into hot gravy. Season with salt and pepper and cook, simmer until slightly thickened.