Old-Fashioned Turkey Gravy

When you remove the giblets and neck from the turkey, place in heavy saucepan and add onion and carrot. Add water and bay leaf and bring to a simmer. Simmer on low heat, covered, while the turkey cooks. You may need to add more water as it evaporates - add just 1/2 cup at a time.

Remove stock from heat and strain; discard giblets, neck, and vegetables.

Skim fat from the turkey drippings remaining in the roasting pan after the turkey is cooked, leaving 1/3 cup of fat and all the drippings. Scrape into a heavy saucepan; do not wash roasting pan. Over medium heat, combine fat, drippings, and flour; cook and stir until mixture bubbles for about 4-5 minutes. Add a cup of the strained broth; cook and stir until mixed. Then use some of the broth to rinse out the roasting pan, scraping off any remaining drippings; add to gravy. Add 3 cups broth to gravy, stirring with wire whisk. Bring to a boil, lower heat, and simmer, stirring frequently, until gravy thickens. Then add salt, tasting as you go, until the gravy suddenly tastes rich and meaty.