1-First, start with optional giblet prep if you choose to use them: place the turkey neck, heart, and gizzards (excluding liver) in a medium saucepan, cover with water, bring to a boil, then simmer for 1 hour until cooked. Remove giblets with a slotted spoon, dice the giblet meat, remove meat from the turkey neck, add to the diced giblets, and discard the neck bones reserve the cooking water if needed for later. After roasting the turkey, pour the drippings into a large bowl, allow the fat to separate, and skim off most of the fat with a spoon.

2-Gathering and Preparing Ingredients: In a large saucepan, add 1 cup of the skimmed drippings and whisk in 1/2 cup flour to form a smooth paste, or roux. Cook gently over medium heat, stirring constantly, until the roux turns golden brown, which takes about 2-3 minutes to remove any raw flour taste. Slowly whisk in the 4 cups broth and 1 additional cup of the skimmed drippings, then continue cooking and whisking constantly until the gravy thickens, about 5 to 8 minutes.

3-Once thickened, stir in the chopped giblet meat if using. Adjust the consistency as needed: if too thick, thin with reserved giblet cooking liquid or additional skimmed drippings; if too thin, cook longer or add a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon water and cook until thickened. Finally, season with salt and pepper to taste and serve immediately, or store covered in the refrigerator for later use.