Gravy

Neck & Giblets (no heart or liver) - place in a pot of water and cover. Add diced carrots, onions and celery - very rough dices. Boil for hours - half the day. Add salt, pepper, sage and poultry seasoning to taste.

Let sit. Take the fat off the top - pour slowly into a container - the silt at the bottom is bad.

Remove turkey from pan and place on carving platter - let sit 20 minutes before carving.

Take a little water in the pan to loosen up the stuff from the bottom of the pan. Let sit and the grease will rise to the top. Mix 1/2 stick of butter and 2 Tbls of grease fro mthe top of the pan & 1/4 cup of flour to make a paste - whisk easily - not too hot - til a wet sandlike consistancy.

Take broth from before and add turkey broth & grease from roaster pan. Heat all broth to really hot - boil. Over medium heat - slowly add broth to roux (paste mixture from earlier) whisk the hell out of it...will thicken immediately.