The chunkier the better!.......................
When I used to make giblet gravy, found it best to throw away the livers. Now I make a much better gravy with just drippings. Bake turkey in cooking bag with one added quart of water to the cavity. When done, drain liquid from bag and de-fat. I then usually add a quart or two if chicken stock (big family), add 1 lb. 70-80% margarine (to replace poultry fat with veg. fat.) 1-2 tblsp. pepper, 3-4 tblsp. Kitchen Bouquet. Thicken with flour/water rouz through tea strainer to desired thickness.