Now...the gravy!  I'll tell you two ways to make the gravy because I know many people just love the typical clear, giblet gravy with hard-boiled eggs.  I prefer a brown gravy with turkey so that's what I usually make.

First the giblet gravy.  If you have a pressure cooker there's nothing better to cook the giblets in because they will be so tender you can cut them with a fork...even the gizzard!  I cook them for about 30-45 minutes in the pressure cooker.  If you don't have a pressure cooker you'll want to put them on to simmer when you put the turkey in the oven as it will take a long time to get that gizzard edible.

The most important thing to make good gravy is using a roux for thickening rather than the cornstarch and water mixture.  Cornstarch and water is a little quicker but it doesn't have the flavor you get with a roux and the texture is watery and gelatinous if you want to rewarm it for leftovers. 

For traditional giblet gravy you will need:

• giblets, cooked until tender and cut up with the meat from the neck

• about a quart or so of turkey broth

• about a stick of butter

• about six tablespoons of flour

• salt and fresh-cracked pepper to taste

• 2 hard-boiled eggs

I start by melting the butter in a large sauce pan then add the flour.  Stir until well mixed and simmer for about a minute.  Then start stirring your turkey broth in (with the giblets, salt and cracked pepper) until you have the right consistency.  You can always add a little more broth if it's too thick but you'll have to make some more roux in a separate pan if it's too thin so add a little less broth than you think you will need.   When the mixture boils it's done.  Remove from the heat.  Slice the hard-boiled eggs into the gravy, stir and serve.

For brown gravy you will need:

• giblets, cooked until tender and cut up with the meat from the neck

• about a quart or so of turkey broth

• about a stick of butter

• about six tablespoons of flour

• salt and fresh-cracked pepper to taste

• Kitchen Bouquet or Gravy Master for color and flavor

I start by melting the butter in a large sauce pan then add the flour.  Stir until well mixed and simmer for about a minute.  Then start stirring your turkey broth in (with the giblets, salt and cracked pepper) until you have the right consistency.  Add enough Kitchen Bouquet or Gravy Master to make the gravy a nice brown color.  When the mixture boils it's done.  Remove from the heat and serve.