- 1 package of giblets and neck from a turkey
- 1 teaspoon vegetable oil, or to taste
- 2 tablespoons minced green bell pepper
- 2 cups water
- 1 (14 ounce) can turkey broth
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1/2 cup cooked turkey, cut into small cubes
- 2 teaspoons milk
- 2 teaspoons distilled white vinegar
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 pinch dried parsley flakes
- Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
- Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.
- Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.
- Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.