Classic Turkey Giblet Gravy

Heat butter in a 3-quart saucepan over medium-high heat; cook and stir giblets and onion until browned 5 to 10 minutes. Add 6 cups water to onion mixture and bring to a boil; reduce heat to medium-low cover saucepan and simmer until liquid is reduced by 1/3 and meat is tender about 1 1/2 hours.

Strain broth through a fine-mesh strainer into a measuring cup to measure 4 cups. Add more water if needed to make 4 cups.

Place the turkey roasting pan with drippings over 2 burners on low heat; add 1 cup water and stir to release brown bits of food.

Pour drippings into a fat separator or a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a 1-cup measuring cup. Fat should equal 3/4 cup; add butter if needed to get to 3/4 cup fat. Strain liquid through a fine-mesh sieve into a 2-cup measuring cup adding more water to equal 2 cups if needed.

Combine the 2 cups drippings liquid and 4 cups broth in a bowl and cool.

Heat fat in a 3-quart saucepan over medium heat; whisk in flour until mixture is smooth and light brown about 2 minutes. Gradually mix broth mixture into fat mixture using a whisk until smooth; bring to a boil and cook at a full boil for 1 minute. Reduce heat to low and simmer whisking often until gravy is thickened about 15 minutes. Season gravy with salt and pepper.