Giblet Gravy

Simmer the turkey drippings until they equal about 1-1/2 cups of fluid. Add the flour and cook while whisking over medium heat for about 3 minutes. This helps to cook the flour and eliminate a raw taste. When the flour/dripping mixture is cooked and bubbling, begin to pour in the hot water while you whisk. I’m afraid this is not an exact science. I do this entirely by how it looks. Bring the gravy back to a low boil. If it is too thick, add more hot water. If it is too thin, allow to gently simmer until some of the extra water has cooked off. Just before serving, add the giblet pieces and stir well.