Instructions: Place turkey giblets in a 3 quart saucepan with enough water to cover, and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes. In a small bowl, combine the 2 Tbsp. water with the cornstarch until smooth, and set aside. When broth is done, strain into a large bowl and reserve in the refrigerator until ready for use.

After your roast turkey is done and removed from the pan, pour pan drippings through a fine sieve into a bowl and place in the freezer for 15 minutes. Remove from the freezer and discard the solidified fat. Deglaze the pan with the giblet stock. Pour drippings back into a the pan, adding more giblet stock as necessary. Simmer over medium heat. Slowly add the cornstarch mixture to the simmering pan drippings, and cook until desired thickness. Season with salt and pepper.

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