Adam West's recipe for THANKSGIVIN' DRIPPIN’ LIP SMACKIN’ GRAVY!!
1. Save the drippins from the turkey and all other edible residue. Chop cooked giblets, some stripped neck meat, the heart etc. Medium fine chop. Add to the drippins mix.
2.Add half can of chicken broth, two large drops of A1 sauce, a pinch of salt or two, a small sprinkle of red pepper flakes, and a small pinch of onion salt, if you have it. Cook it over a medium-high heat. Add several pinches of flour to thicken. Continue to stir with a wooden spoon.
3. As it thickens, begin to add hot water but keep it the thickness you like for the gravy. I like it not terribly runny so that it holds like seafoam moving out on a low tide. Stir, stir, stir. Allow to come to a boil. Please taste. You will know what to add if anything. Should take around 10-20 minutes of stirring. Great on mashed potatoes, turkey, or mopped up with some fresh bread.