Turkey Gravy

Picture this, if you will. A Thanksgiving host carefully selects a turkey for his annual feast. He then brines and roasts that bird with the care of an open-heart surgeon, careful to keep an eye on its core temperature as it cooks. Our host then serves this beautiful beast carved ever-so precisely to a table of hungry admirers, who quickly pile their plates with hearty slices. See them now, eyes wide with anticipation, as they begin to pass around a beautiful porcelain gravy boat, bequeathed to our hero by his beloved grandmother. 

But what's inside this delicate, gold-trimmed vessel, dear friends? Why it's thin, salty canned gravy, suitable, perhaps, for quickly covering a store-bought meatloaf. Surely, though, this is a meal worthy of the homemade stuff, fresh, flavor-packed, resplendent with rich tradition.

See them now, eyes wide with anticipation, as they begin to pass around a beautiful porcelain gravy boat, bequeathed to our hero by his beloved grandmother. But what's inside this delicate, gold-trimmed vessel, dear friends? Why it's a thin, salty canned gravy suitable, perhaps, for quickly covering a storebought meatloaf? Surely, though, this is a meal worthy of the homemade stuff fresh, flavor-packed, and resplendent with rich tradition. PS: Prefer chunky gravy over smooth? We get that. To create a meatier gravy, we add plenty of giblets hearts, necks, gizzards, etc, and whatever meat's left on the bones then reserve these meaty bits when we discard the bones. We then grind 'em up and reintroduce them at the end of the process. We loved the results we achieved using a Robot Coupe food processor, but a knife will work great too.