This classic accompaniment to roasted turkey benefits from a rich, brown giblet stock and a blond roux (for an easier option, see Quick Turkey Gravy). This gravy can be prepared as the turkey roasts, or up to 2 days ahead of time, and the pan juices added when they are ready. Confirm that your turkey comes with giblets, which are typically wrapped in paper or plastic and tucked inside the cavity; if it does not, you will need to buy them separately. Even if your turkey does include giblets, you may need to buy extra if you are increasing this recipe by half or doubling it.

Rinse and pat dry:

Chop the neck into 2-inch pieces. Cut the heart lengthwise in half, and divide the gizzard at the lobes. Remove any connective strings and excess fat from the liver and set aside. Heat in a large, wide saucepan over medium heat:

Add the turkey parts (except for the liver) to the pan, then scatter around them:

Cook, without stirring, until the turkey parts are richly browned on the first side, 5 to 10 minutes; reduce the heat slightly if the ingredients begin to burn. Turn and brown the second side in the same manner. Add:

Partially cover the pan and simmer very slowly until the meat is tender, about 1 hour. Add the reserved liver and simmer until firm, about 5 minutes.

Strain the stock through a fine-mesh sieve and add to measure 4 cups:

Finely chop the neck meat and giblets and add to the stock. Discard the strained vegetables and herbs. Melt in the saucepan over medium heat:

Gradually whisk in:

Cook, stirring constantly, until the mixture has browned slightly and smells nutty, about 10 minutes. Remove the pan from the heat. For an especially silky gravy, transfer the stock to a saucepan and bring it to a furious boil, then pour it all at once into the roux, whisking as you pour. Otherwise, simply whisk the warm stock into the roux, blending thoroughly. Whisking constantly, bring the gravy to a simmer over medium heat and cook for 1 minute. Remove from the heat and cover. If you will be finishing and serving the gravy within 1 hour, let it stand at room temperature; otherwise, let it cool and refrigerate.

When the turkey is done, transfer it to a platter to rest, and begin warming the gravy over low heat. Remove the rack from the roasting pan. If the juices have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all the browned bits. If there are juices left, tilt the pan and skim off as much fat as possible with a spoon (or pour the fat and juices into a cup, let the fat rise to the top, and skim it off). Set the pan on 2 burners over medium heat. Pour in:

Bring to a simmer, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Pour the drippings into the gravy. Place the gravy over medium heat and simmer, stirring occasionally, for 5 minutes to blend the flavors. Season to taste with:

Pour into a gravy boat and serve immediately.