Instructions

1. In a large saucepan, melt the butter on medium-low heat. Saute the celery, carrots and onion in the melted butter for 3-5 minutes, until they have softened. Add the turkey giblets, pepper, stock and thyme. Bring to a boil, then cover and simmer for 1 hour. Let cool for 15 minutes, then remove the giblets and strain the broth. Set aside to cool completely. (You can do all of this while the turkey is in the oven, or up to two days in advance.)
2. Once your turkey is out of the oven, carefully transfer it to a large cutting board to rest. Carefully pour out the drippings into a large measuring cup or bowl and let cool for 10 minutes, until the fat has separated. Spoon the fat into a separate small bowl (easy way to tell the difference: the fat will be clear and a lighter color — the drippings will be darker and cloudy).
3. In a large saucepan or high-walled skillet, add 1 cup of the drippings. Add the flour one tablespoon at a time, whisking constantly, to form a roux. Cook the roux for 1-2 minutes, until it has darkened slightly.
4. Stream in the giblet broth, in half-cup increments, while whisking constantly, until the gravy has reached your desired consistency. Check the seasonings, and add salt and more pepper to taste. Serve immediately.