Pour drippings from pan in which turkey was roasted.

Using a gravy grease separator, pour off excess grease from top. Alternately, put drippings into freezer and when grease congeals on top, scrape it off.

Pour 3/4 cup turkey drippings into skillet. Add flour, stir well and brown slightly.

Heat roasting pan over medium heat; brown onions lightly, then add garlic and simmer only until lightly colored.

Pour 2 cups milk into roasting pan and scrape up browned bits while heating pan over medium heat. Gradually add remaining 4 cups of milk to mixture in skillet, stirring constantly to make a smooth gravy. Add giblets, salt, pepper and other seasonings, if desired. Bring gravy to boil. Reduce heat and simmer to desired consistency.

Stir and cook 5 to 10 minutes.

Makes 6 cups.