8 cups water
1 each turkey neck, gizzards and heart from one turkey (save the liver for something else)
1 carrot, chopped
1 stalk celery, chopped
1 large onion, chopped
3 bay leaves
6 tbsp AP flour (or use 4 tbsp cornstarch)
1 cup cold water
1 cup drippings from roasted turkey pan, de-fatted
1Combine the water, turkey neck and gizzards, carrot, celery, onion and bay leaves in a large stock pot. Bring to a boil and boil for 1-2 hours, adding more water as needed.
2Strain the stock and measure out 4 cups into a medium sauce pan. Bring to a simmer.
3Stir the flour or cornstarch into the 1 cup cold water until smooth. Whisk into the boiling stock, a little at a time until the gravy starts thickening. You may not need all the starch mixture. Turn the heat to low and simmer for 20 minutes, stirring occasionally with a whisk. Season with salt and pepper.
4You can make ahead up to 3 days to this point. Bring the gravy back to a simmer and then whisk in the drippings from the roasted turkey. Simmer for 10 minutes more or until the gravy is your perfect thickness. If it gets too thick, whisk in a little more broth. Taste again and re-season if needed.