1 tablespoon butter
1 medium onion, minced
1 carrot, diced
giblets removed from turkey cavity
4 cups water
3 tablespoons all purpose flour
Salt & pepper to taste
While turkey roasts, melt butter in saucepan over medium heat; add onion and carrot and sauté for 10 minutes. Add giblets and water. Cover and cook over low heat for 1 hour or until meat is easily removed from neck. Strain and reserve broth.
Remove meat from neck, mince it and the giblets. Return meat & giblets to broth and set aside.
When turkey is done, remove from roasting pan leaving juice in pan. Place roasting pan directly on low to medium heat, holding it firmly, use wooden spoon to scrape and mix all pan juices as they begin to boil. Sprinkle flour into juices and continue to stir until flour and juices are combined and no particles stick to the bottom.
Slowly add broth with giblets and stir until mixed. Let boil for 2 minutes. Add salt & pepper to taste. Warm as needed.