Cookbook

While turkey is roasting, put the giblets in a medium saucepan. Add the thyme, parsley, bay leaf and peppercorns, and then add water to cover. Bring to a boil over medium-high heat, then turn the heat to low. Skim any brown foam that rises to the top. Simmer the stock partially covered, for 1h.

Pour the stock through a fine-mesh strainer set over a bowl or 4 cup glass measure. Discard the solids, set the stock aside; when the fat rises to the top, skim it. Or, use a fat separator to remove it.

While the turkey rests, pour the vegetables and pan drippings through a strainer set over a medium saucepan. Scoop the vegetables from the cavities of the turney and place in the strainer. Use the back of a spoon to press down on the softened vegetables, extracting as much liquid as possible, and pressing as much of the solids as you can through the strainer. Skim any fat that rises to the top. Bring liquid in saucepan to a boil, add enough reserved turkey stock to make about 2 cups of liquid, boil until reduced slightly.

Pour 1/4 cup cold water into a small bowl and whisk the flour into the water until smooth. Slowl pour this mixtue into the gravy in the saucepan and whisk until thickened, about 2'. Transfer to a warm, small bowl or gravy boat to serve.

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