2 cups pan juices from turkey, more or less
4 Tbs unsalted butter - (1/2 stick)
4 Tbs all-purpose flour
Giblet Broth if needed, (see recipe)
2 Tbs Grand Marnier liqueur
1 1/2 tsp dried thyme
Salt, to taste
Freshly-ground black pepper, to taste
Chopped neck and giblet meat from Giblet
Broth recipe


While the turkey is resting, prepare the gravy: Carefully pour the pan juices from the foil into a measuring cup. There should be about 2 cups. Pour these juices into the bottom of the roasting pan, scraping up the brown bits, over low heat. Strain into a gravy separator to remove any fat.
Melt the butter in a heavy saucepan over low heat. Gradually whisk in the flour and continue whisking until the mixture browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the pan juices and continue whisking until smooth. Slowly bring the gravy to a boil to thicken, adding extra Giblet Broth if necessary.
Reduce the heat to medium-low and add Grand Marnier, thyme, salt, pepper and reserved giblet and neck mixture. Stir and simmer until the gravy has thickened, about 10 minutes. Thin with extra broth. Adjust seasonings to taste. Serve hot.