Applejack Giblet Gravy

In 3-quart saucepan, place onion, celery, carrot, bay leaf, parsley sprigs, turkey giblets and neck, and water; heat to boiling over high heat. Reduce heat to low and simmer 45 minutes.

Strain broth through medium-mesh sieve into large bowl; set aside. Pull meat from neck; discard bones, skin, and contents of sieve. Chop neck meat and giblets. If not completing gravy right away, cover and refrigerate broth and meat separately up to 2 days.

To make gravy, remove rack from roasting pan and strain drippings from roasting pan into 8-cup liquid measuring cup or medium bowl. Let stand 1 minute or until fat separates from drippings. Spoon 2 tablespoons fat from drippings into 3-quart saucepan; skim and discard any remaining fat from drippings. Add giblet broth and enough water to drippings in cup to equal 4 cups total.

Add applejack (apple brandy) to roasting pan. Place pan over medium-high heat and stir until browned bits are loosened and liquid boils; boil 1 minute. Strain liquid into drippings in measuring cup.

Stir flour and salt into fat in saucepan; cook over medium heat until flour turns golden brown, stirring. Gradually stir in drippings mixture and cook until gravy boils and thickens slightly, stirring occasionally. Stir in reserved giblets and neck meat; heat through. Pour gravy into gravy boat or serving bowl.

Tips & Techniques Try this gravy with our Herb-Scented Roast Turkey