For giblet broth, rinse gizzard and neck. In a medium saucepan, combine the water, gizzard, and neck. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until tender. Discard neck. Strain broth mixture through a fine mesh sieve to remove any gizzard solids. Measure 1/2 cup of the broth mixture; stir in 1 cup chicken broth. Save any remaining giblet broth for another use. If desired, coarsely chop gizzard and set aside.

Meanwhile, preheat oven to 425 degrees F. Peel away the dry outer layers of skin from the garlic head, leaving inner skin and the cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a custard cup. Drizzle with olive oil. Cover with foil and bake about 20 minutes or until the cloves feel soft when pressed. Set aside garlic head just until cool enough to handle. Squeeze out the garlic paste from individual cloves and place in a small bowl; mash lightly with a fork. Set aside.

In a medium saucepan whisk together evaporated milk and flour until no lumps remain. Whisk in chicken broth mixture and brandy. Cook and stir mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the roasted garlic paste, lemon juice, thyme, salt and, if desired, coarsely chopped cooked turkey gizzard. Season to taste with pepper. Serve warm. Makes 8 servings (2 cups).