Use turkey giblets and chicken stock to make flavorful turkey stock for TV chef Sarah Mastracco's gravy recipe.
Place all ingredients in a large stockpot with 4 cups water. Bring to a boil; immediately reduce to a simmer and cook 1 1/2 to 2 hours. Strain and discard solids. Use immediately or let liquid cool completely and transfer to an airtight container.
Keep refrigerated until ready to use, up to 3 days, or frozen for up to 3 months.