3 tablespoons butter
1/4 cup chopped shallots
3 tablespoons flour
2 cups homemade turkey broth (see http://kearbyskitchen.blogspot.com/2009/11/homemade-turkey-broth-for-holiday.html)
Shredded turkey neck meat and drumstick meat from preparing homemade turkey broth
Assorted giblets of your preference (hearts, livers, gizzards)*
2 cups milk
Lots of fresh ground black pepper
Melt butter in saucepan over medium to medium-high heat. Saute shallots until tender-soft. Add flour and whisk for 3-4 minutes over medium to medium-high heat. You want the flour to cook a bit so that your giblet gravy doesn't take like paste!
Slowly add the turkey broth, whisking constantly. Add plenty of fresh-ground black pepper. Simmer for a few minutes. Add giblets and simmer for about 30 minutes. Add milk and bring back to a simmer. Add shredded turkey neck and drumstick meat and simmer another 15 minutes.
* I was able to find large packages of chicken hearts, chicken livers, and chicken gizzards at my local Asian market, so that's what I used. You can also use the little packet of giblets from the turkey if you're cooking one. I use lots of giblets in my giblet gravy because I love, love, love them. If you or your family doesn't share my enthusiasm for organ meat, just use a small amount of giblets.