1. Cut the turkey neck and heart in half. Put into a large saucepan along with the gizzard and the chicken broth, onions, carrots, wine, and celery leaves. Bring to a boil, reduce the heat and simmer gently, uncovered, for 1 ½ hours. Add the liver and simmer for 30 minutes or until the gizzard is very tender.

2. Remove the giblets to a cutting board. Strain the broth into a large cup measure, pressing the vegetables to extract as much liquid as possible. Discard the vegetables. Add extra water to the broth if needed to make 6 [12] cups. Chop the giblets and neck meat [store separately. Refrigerate in covered container.

3. Mash the butter and flour with a fork or the back of a spoon until blended into a paste. Break into 4 [8] chunks.

4. In a medium saucepan, bring the broth to a boil. Reduce the heat to low and gradually whisk in the flour mixture, 1 chunk at a time until well blended. Whisk until thickened and boiling.. Boil for 3 minutes to cook out any floury taste.

5. Thanksgiving Day: After the turkey is removed from the roasting pan: pour the pan drippings into a 2-cup glass measure . Spoon the fat from the top and discard. Add enough water to equal 2 cups. Stir back into the roasting pan [brown Dutch oven]. Stir in the giblets and neck meat and gravy. Heat over medium heat, scraping up the brown bits on the bottom of the pan, until hot. Season to taste with salt and pepper.

6. Gravy Boats. Ladles.

I double this recipe for Thanksgiving. Serves 12 — Need to double [*] Prep time: 15 minutes Cooking time: 45 minutes — Can be made on Monday prior to Thanksgiving. Prepare up through step 4, up to 3 days ahead.