After you have taken the turkey out of the oven, the bottom of the pan will be filled with rich drippings from the bird. The amount of the drippings will vary widely, so you may need to adjust this recipe. Bear in mind, too that gravy is not so much a matter of following a specific set of ingredients and instructions, but is more of a creative process, so there are lots of variations. My rule is that if it smells like it ought to be in there, toss some in. Sometimes this works out better than other times, though.
Boil the liver and heart until they are well cooked, and chop them up finely. Set aside.
Put in a saucepan and start heating:
450 turkey drippings
In a small bowl, whisk together:
125 ml flour
225 ml milk or cream
10 ml sugar
Be sure that there are no lumps or clumps of flour in the milk. Raise the turkey drippings to a boil and then whisk the milk mixture into the drippings. Lower the heat, and stir well. The gravy should start to thicken almost immediately; if it doesn’t, mix up some more milk and flour and blend it into the gravy. Add the chopped liver and heart.
Season to taste with:
Salt
Black pepper
Rosemary
Sage
Thyme
Oregano
I usually add these a pinch at a time, mixing them in well and giving the flavors a little bit of time to meld into the whole before tasting and deciding if I have enough in there.
If you’d like it to be a little darker, you can add some dark molasses (15-30 ml); this will also add some complexity to the flavor. Even a little bit of instant coffee (10 ml) can find its way into the gravy in our house sometimes.
If the gravy gets too thick, go right ahead and add more milk or cream to it, whisking it in well, so that it’s nice and smooth.