Turkey giblets
           Water, cold
      1 ts Salt

      2 c  Turkey drippings

    1/2 c  Flour

  Assuming you are going to roast a turkey in the oven, it will be
  in a roasting pan of some kind.  I am also assuming this turkey
  had giblets (you know, liver, heart, gizzard and neck). While
  the turkey is roasting, put the giblets in a pretty large pot
  with lots of water and a little salt.  Bring them to a boil and
  let 'em simmer.  No length of time - just till they are done.
  After you remove the turkey from the roaster, there should be
  lots of juices in there that have accumulated during roasting.
   I pour them out into something and skim the fat off (or use one
  of those fat skimming cups or brushes).  Then, put the de-fatted
  drippings back into the pan.  Add some of the liquid from
  cooking the giblets if needed to make 2 c.  Whisk
  flour into it, and simmer while it thickens.
  Scrape up all of the "goodies" from the bottom of the pan to
  make the gravy extra-flavorful. If it gets too thick, you can
  add more liquid. If it isn't thick enough, add more flour and
  continue to whisk it, to keep out most of the lumps. You can
  chop up the giblets, finely and add them to the gravy as it is
  almost done - just to heat them through.
  If you have to add something because the color is not what you
  would like, a dash of Kitchen Bouquet will do it - not much.
  Posted on GEnie by S.KERR7 [syd], Nov 26, 1992
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator, net/node 004/005