First Step: Prepare the giblets (optional) Remove the neck, heart, liver, and gizzards from the turkey cavity before roasting. Rinse with cold water and refrigerate until use. Place giblets and neck in a saucepan, cover with water, and bring to a boil. Simmer gently for about one hour. Remove giblets, chop finely, discard liver if preferred, and set aside.

Second Step: Collect and skim drippings After roasting turkey, carefully pour drippings into a bowl or measuring cup. Let sit briefly so fat rises to the top. Skim off and reserve about 1/2 cup of the fat for the gravy base; discard or save excess for other uses. Set aside remaining pan juices.

Third Step: Make the roux In a large saucepan, heat 1/2 cup of reserved fat or butter over medium heat. Whisk in 1/2 cup all-purpose flour constantly to create a roux. Cook until golden brown and fragrant, about 3 to 5 minutes, ensuring no raw flour taste remains.

Fourth Step: Add liquids Slowly whisk in 4 cups broth combined with 1 cup additional drippings or pan juices. Bring to a gentle simmer, stirring frequently to prevent lumps. Cook for 5 to 8 minutes until thickened to desired consistency.

Fifth Step: Sauté aromatics and herbs (optional) For extra flavor, melt 3 tablespoons of butter in a separate pan over medium heat. Sauté finely chopped shallot and minced garlic until soft and fragrant (about 5 and 1 minute respectively). Add fresh or dried sage, thyme, and rosemary; cook 1 more minute. Stir this mixture into your gravy base.

Final Step: Finish and adjust seasoning Fold chopped giblets into the gravy if used. Adjust thickness by adding broth if too thick or cooking longer if too thin. Season with salt and freshly ground pepper to taste. Serve warm alongside your turkey and side dishes.