Giblet Pan Gravy
- 1 tablespoon vegetable oil
- Reserved turkey giblets, neck, and tailpiece
- 1 onion, unpeeled and chopped
- 6 cups turkey stock or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups water
- 2 sprigs fresh thyme
- 8 parsley stems
- Salt and ground black pepper
- 3 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 1 cup dry white wine
1. Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add giblets, neck, and tail and sauté until golden, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook until turkey parts and onion release their juices, about 20 minutes. Add stock and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
2. Strain broth (you should have about 5 cups), reserving heart and gizzard and discarding neck. When cool enough to handle, remove gristle from gizzard, then dice heart and reserved gizzard. Refrigerate giblets and broth until ready to use.
3. While turkey is roasting, bring reserved turkey broth to simmer in medium saucepan over medium heat. Heat butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, vigorously whisk in flour to make a roux. Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Vigorously whisk all but 1 cup hot broth into roux. Increase heat to medium-high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes longer. Set aside until turkey is done.
4. While turkey is resting on carving board, spoon out and discard as much fat as possible from roasting pan, leaving behind caramelized herbs and vegetables. Place roasting pan over two burners at medium-high heat (if drippings are not dark brown, cook, stirring constantly, until they caramelize). Return gravy in saucepan to simmer over medium heat. Add wine to roasting pan and scrape up browned bits clinging to pan bottom; boil until reduced by half, about 5 minutes. Add remaining 1 cup broth to roasting pan, then strain mixture into gravy, pressing on solids in strainer to extract as much liquid as possible. Stir in giblets, return to simmer. Adjust seasonings with salt and pepper; serve with turkey.