Preparation

Make the broth

• 用切肉刀将火鸡脖子切成3或4片。将izz齿切成两半。用中低温加热大锅中的油。加入脖子，izz，尾巴和心脏（请勿使用肝脏）与洋葱一起加入。搅拌涂上油，盖上盖子，轻轻煮熟，偶尔搅拌20分钟。肉将开始释放大量果汁。

  加入4杯冷水和胡萝卜，芹菜，草药和胡椒粉。用中高温煮沸，盖上盖子，并减少热量以保持温和的慢火煮。煮至肉汤味道鲜美，30至40分钟。过滤肉汤并放在一边，直到脂肪上升到顶部。脱身，丢弃脂肪。立即使用肉汤或冷藏最多3天，或冷冻长达3个月。

做肉汁

• Heat the giblet broth until hot. Pour the drippings from the roasting pan into a heatproof measuring cup or fat separator. Allow the fat to rise to the top and then spoon 4 Tbs. back into the roasting pan. Separate and discard the remaining fat from the pan juices. Season the giblet broth with the pan juices, adding only enough to make the broth very flavorful but not too salty. If necessary, add water until you have 4 cups of liquid.

  Place the roasting pan over two burners set on medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the fat. Cook for about 2 minutes.

  To keep lumps from forming in the gravy, slowly pour about 1/2 cup of the broth mixture into the pan while whisking vigorously to disperse the flour evenly into the liquid. The liquid should thicken quickly and get gluey. As soon as it thickens, add another 1/2 cup or so of broth while whisking. Repeat until the gravy starts looking more like a smooth sauce than glue. At this point, you can whisk in the remaining broth and bring the gravy to a simmer. Add the reserved herb stems and simmer for about 5minutes to develop the flavors. Strain the gravy through a medium sieve, add the sage, thyme, and lemon juice, and season to taste with pepper.