To make the The Pioneer Woman's recipe for giblet gravy, cover the raw giblets and neck by 2 inches of water in a small saucepan, and bring them to a gentle boil over medium-high heat. Next, reduce the heat to low, and simmer the giblets for one hour. Afterward, remove the meat from the stock. Let the cooked turkey drippings separate from its fat, and add 1 cup of the fat to a roasting pan sitting over two burners turned to medium-heat. Sprinkle 1/2 a cup of flour into the roasting pan, and whisk the mixture into a paste.
Let the paste darken, then whisk in 1 cup of drippings and 4 cups of broth. Whisk constantly for about eight minutes. Add some of the chopped neck meat and giblets. Finally, season the gravy with salt and black pepper.
To make the Butterball recipe, place the neck, heart, gizzard and 5 cups of water in a large saucepan. Add 1/2 a teaspoon of salt and 1/4 teaspoon of black peppercorns. Afterward, add 1 medium wedged onion, 1 1/2 stalks of chopped celery, 1/2 a cup of parsley and 2 halved garlic cloves. Boil the mixture over medium-high heat, reduce the heat to low, cover it, and simmer the gravy for 1 1/2 hours.
Next, remove and chop the meat. Blend 1/4 cup of turkey fat drippings and 3/4 a cup of flour in a saucepan. Gradually add 4 cups of mixed giblet stock and turkey drippings. Stir constantly while bringing the gravy to a boil, and add the chopped meat.Learn more about Cooking