Ingredients

Turkey Broth:
2 pounds turkey parts, including neck, wings, thighs and giblets
1 medium carrot, peeled and sliced
1 celery stalk, halved crosswise
1 medium leek, chopped
1 large onion, quartered
1 small parsnip, peeled and sliced
3 to 4 sprigs of flat-leaf parsley
2 large garlic cloves

Gravy:
2 cups turkey broth
1 tablespoon turkey fat (from making broth)
2 tablespoons all-purpose flour
Salt and freshly ground pepper

Directions

For the broth, combine turkey parts, carrot, celery, leek, onion, parsnip, parsley and garlic in a large pot. Add 12 cups water. Bring to a boil. Reduce heat and simmer gently for 2 hours. During the first 30 minutes, skim off any foam that rises to the surface.

Strain broth into a bowl. Reserve carrot, onion, parsnip and garlic. Discard other vegetables and turkey. Cool broth to room temperature. Refrigerate, overnight if necessary, until fat congeals. Lift off fat and reserve it in a small bowl.

Puree reserved carrot, onion, parsnip and garlic in blender, along with 1/2 cup of turkey broth. Blend in remaining broth. Heat the tablespoon of turkey fat in a saucepan. Using a wooden spoon, mix in flour, which will gather into a soft ball with the fat. Cook, stirring constantly, over medium heat until mixture is fluffy and looks moist, about 2 minutes. Slowly whisk in 1/4 cup broth/puree until mixture is smooth. Add remaining puree. Bring gravy to a boil, then immediately remove from heat. Season gravy with salt and pepper to taste. Pour gravy into a gravy boat.

Makes 2 3/4 cups or 11 1/4-cup servings. Each 1/4-cup serving contains 43 calories and 1 gram of fat.