Gram's Turkey Gravy

Turkey neck

Turkey giblets/gizzard

4-6 large carrots

4-6 ribs of celery

1 lg onion

1 tsp salt (likely more after tasting)

1 tsp pepper

1 T Wyler's chicken bullion granules

Enough water to cover turkey parts and veggies

1 cup flour

Water to make slurry with flour (just add small amounts until right consistency)

Cook for several hours, making sure to add water as it cooks down. Strain broth, discard veggies and turkey parts. Add juices from turkey pan, straining again if needed. Return to heat and bring to soft boil. Add in slurry until desired thickness. Serve over mashed potatoes, turkey, stuffing, etc!