For the Gravy:
Pan dripping from the roasted Turkey
1 Onion, diced
2 tablespoons Bourbon
2 cups Turkey or Chicken Broth
1 1/2 tablespoons Cornstarch Salt and freshly ground Black Pepper, to taste

Making the Broth:

1. In a medium saucepan, combine the giblets and neck, bay leaf, thyme, parsley, onion, carrot and celery and cover with the water. Set the pan over high heat, bring to a simmer and reduce the heat to medium-low. Simmer, skimming the surface to remove any foam, until the broth is flavorful, about 2 hours. Strain the broth through a chinois or fine-mesh sieve set over a heatproof bowl. Discard the solids.

Making the Gravy:

2. Set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 tablespoons of the fat. Add the onion and sauté, stirring constantly until tender, 2 or 3 minutes.

3. Add the bourbon and cook, stirring until nearly evaporated, about 1 minute.

4. Add the broth and cornstarch and whisk until the gravy is smooth and lump free. Bring to a boil and continue cooking, whisking constantly, until the gravy is thick enough to coat the back of a spoon, 8 to 10 minutes.

5. Season with salt and pepper, stir in the sage and cook 1 minute more. Keep warm until ready to serve.

                       This recipe makes about 2 cups of good gravy.