1 	giblets, removed from turkey cavity

	1 	medium carrot, diced

	1 	medium onion, diced

	1 	medium celery stalk, diced

	4 	cups canned Big Y chicken or turkey broth

	1/4 	cup fat from turkey drippings

	5 	Tablespoons Big Y all-purpose flour

	1/4 	teaspoon poultry seasoning

	1/4 	teaspoon Big Y salt 

 1/2 	teaspoon Big Y black pepper

In a 3-quart saucepan over high heat, add the neck, heart, gizzard, vegetables and broth. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes. Strain broth through a colander into a large bowl; reserve broth in the refrigerator to cool. 

To make gravy, remove the cooked turkey and roasting rack from the roasting pan and set aside. Pour the poultry drippings from the roasting pan through a fine strainer into a 

4-cup measuring cup and reserve. 

Pour 1 cup of the cooled broth into the roasting pan and stir until the crusty brown bits are loosened; pour this liquid/broth back into the remaining cooled broth. 

In a 2-quart saucepan over medium heat, add 1/2 cup of the reserved poultry drippings. Whisk flour into the heated drippings and continue to cook and stir until the flour turns golden brown. 

Add 4 cups of the cooled broth and gradually whisk ingredients together until blended smooth. If your cooled broth does not equal 4 cups, add water to make up the difference.

Cook and stir, until gravy simmers and is slightly thickened. Add poultry seasoning, 

salt and pepper.