Giblet and Wine Gravy

Ingredients

• For the turkey broth: 1 tablespoon vegetable oil
• Reserved turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock or canned low-salt chicken broth
• 3 cups water
• For the gravy: reserved turkey pan juices
• 4 cups turkey broth (above)
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1/4 cup flour
• Salt and freshly ground black pepper

Directions

1. Remove the neck, giblets and liver from the turkey and reserve.
2. For the broth, heat the oil in a large heavy saucepan over medium-high heat. Add the neck, heart and gizzard and sauté until just beginning to brown, about 1 minute. Add the vegetables and bay leaf and sauté until soft, about 2 minutes.
3. Add the stock and water and bring to a boil. Lower to medium-low and simmer until reduced to 4 cups, about 1 hour, adding the chopped liver for the last 15 minutes.
4. Strain the broth. Pull the meat off the neck, chop it with the giblets and set aside.
5. For the pan gravy, pour the turkey pan juices into a measuring cup and skim off the fat. Set the roasting pan over two burners on medium heat, add the pan juices, 1 cup of broth and the wine, and deglaze, scraping up the brown bits. Add the remaining 3 cups of broth, bring to a simmer and transfer to a measuring cup.
6. In a large heavy saucepan, melt the butter over medium-high heat. Stir in the flour and cook, stirring constantly, to a light roux. Whisk in the hot stock and simmer until thickened, about 10 minutes.
7. Add the neck meat and giblets, season with salt and pepper, and serve.