2 tablespoons Butter, melted
1/4 cup All-purpose flour
to taste Salt and white pepper
1 tablespoon Turkey giblets
Turkey neck and wing tips
1 1/4 cups Turkey or chicken stock
While the turkey is roasting, simmer the turkey giblets, neck, and wing tips in stock for
hours. Remove giblets and dice. Strain stock.
Melt the butter in a saucepan, add the flour, and make a pale roux.
Add the stock and bring to a simmer. Whisk vigorously until smooth, then simmer on low heat for 30 minutes. Season with salt and pepper.
Add diced giblets as garnish.