Ingredients
1 tablespoon Vegetable Oil
1 Neck and Giblets
1 Onion, chopped
1 1/2 quarts Chicken Stock
2 Thyme Branches
8 Parsley Stems
3 tablespoons Unsalted Butter
1/4 cup Flour
1 cup Dry white wine
Preparation
DAY AHEAD: Heat 1 tbl of vegetable oil in soup kettle over medium heat. Add giblets and brown 5 min. Decrease heat, add onions and cook 3-4 minutes over low heat. Cover and cook 20 minutes.
Add stock and herbs. Bring to a boil. Reduce to low heat and simmer uncovered 30 min. Skim scum.
Strain broth. Chop turkey liver but not the rest of giblets in food processor. Discard rest of giblets. Refrigerate both broth and giblets separately. You should have about 5 cups broth. Add additional chicken broth to equal 5 cups.
WHILE TURKEY IS ROASTING: Bring reserve turkey broth to simmer. Melt 3 tbsp butter in large saucepan over medium heat. Vigorously whisk in 1/4 cup flour. Cook slowly. Stirring until nutty brown. 10-15 minutes. The color of the gravy depends on this step. Vigorously whisk in 4 cups of the broth, bring to a boil and continue to simmer until thickened and flavorful. Reserve last 1 cup of broth.
WHILE COOKED TURKEY IS RESTING: After removing turkey from roasting pan separate fat from drippings. It may take a few minutes for fat to rise to top in separator. Leave caramelized herbs and veggies in pan. Place roasting pan over 2 stove burners. Continue cooking drippings if they are not dark brown, stirring constantly. Add 1 cup wine to roasting pan and deglaze. Place turkey rack upside down in pan to get browned bits. Boil until redue by 1/2, approx 5 min. Add remaining 1 cup of turkey broth to roasting pan and then strain into gravy. Press on veggies. Stir in giblets and return to boil.
SEASON TO TASTE.
