1. Pour off all turkey fat from roasting pan into a glass measuring

Cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook

And stir 2 or 3 minutes over low heat. Add water and 2 cups of the

Reserved turkey stock. Cook, stirring and scraping up browned bits in

Pan with wooden spoon, until gravy thickens and bubbles 2 minutes.

Strain gravy into saucepan; add chopped giblets and reserved liver.