Save 2 cups pan juices from roasted turkey. (If there is not 2 cups, use chicken stock for remaining amount). In heavy saucepan, melt butter and mix in flour. Cook over medium heat for 2 minutes whisking constantly. Stir in pan juices and giblets. Let gravy simmer for 3 minutes, stirring occasionally.
- 2 cups turkey broth including fat
- 1/3 cup all purpose flour
- 3 Tablespoons melted butter
- chopped cooked giblets (optional)