Turkey Gravy

My favorite recipe for turkey gravy came from an insert to a Butterball turkey. I have modified it slightly here.

Pan drippings
1/2 cup all-purpose flour
Cooked giblets, chopped fine (optional)
Canned chicken broth, or neck-giblet broth
Salt and pepper
MSG, if desired

Pour drippings from roasting pan into 4-cup measure (or gravy separator). Remove 1/4 c fat from drippings, and place in the roasting pan (do not apply any heat under the pan). Discard remaining fat from drippings. Add chicken broth or neck-giblet broth to drippings to make 4 cups (this is still outside of the roasting pan - at first, you will want nothing but fat, flour and crusty bits in that roasting pan). If you like milk in the gravy (I don't, but live with someone who does), substitute 1 cup milk for 1 cup of the broth. Stir flour into fat in roasting pan till smoothe. With no heat under the pan, slowly stir in 1 cup of the broth/de-fatted drippings mixture and stir, getting up all the crusty bits from the roasting pan. Pour this mixture into a sauce pan - an operation which may require a helper. Place on medium heat, slowly add remaining broth and stir until gravy comes to a boil and thickens. Continue cooking 3 to 5 minutes. Season with salt & pepper (and a dash of msg, if desired). Add giblets, if desired.