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Simmer reserved neck and giblets in four cups of water with salt, pepper and celery stalk for one hour. Remove the liver and gizzard (giblets), chop finely and set both broth and chopped giblets aside.
Pour turkey drippings into a OXO Good Grips fat separator and let rest for a couple of minutes until fat rises to the top. Pour off pan broth into a separate bowl and reserve fat.
Add 1/4 cup of reserved fat from drippings into a sauce pan on medium heat. Add flour and stir for 2 minutes until a smooth paste forms. Slowly pour in giblet broth stirring continuously. Mixture will become thick and bubbly. Add enough of the broth from the pan drippings until the gravy is thinned out, but still coats the back of a spoon.
Add the Kitchen Bouquet, chopped giblets, salt and pepper.
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