Giblet pan Gravy with White Wine
Makes 6 c/18 servings
- Turkey giblets, neck & tail
- 1 T vegetable oil
- 1 onion, peeled & chopped
- 1 1/2 qts. Stock or 1 qt low sodium canned broth + 2 c water
- 2 sprigs thyme
- 8 parsley stems
- 3 T unsalted water
- 1/3 c flour
- 1 c dry white wine
- Salt & pepper to taste
Heat oil in soup pot. Add giblets, neck & tail & sauté until golden brown, 5 min. Add chopped onion & continue to sauté until soft, 3-4 min. Reduce heat to low; cover & cook until turkey & onion release juices, 20 min. Add stock & herbs, bring to boil, then adjust heat to low. Simmer uncovered, skimming surface until broth is rich & flavorful, 30 min. Strain broth reserving neck,heart & gizzard. When cool shred neck meat, remove grizzle from gizzard, dice heart & gizzard. Refrigerate broth & giblets for later.
While turkey is roasting return turkey broth to simmer. Heat butter in Lg heavy bottomed pan over med low heat. Vigorously whisk in flour. Cook slowly, stirring constantly until nutty brown & fragrant, 10-15 min. Vigorously whisk all but 1 c broth into roux. Bring to boil then simmer until lightly thickened, 30 min. Set aside until turkey is done.
After removing turkey from pan, spoon out & discard fat leaving caramelized herbs & vegetables. Place pan over 2 burners at med high cookings drippings until caramelized. Return gravy to simmer. Add wine to pan scraping bits & boiling until reduced by 1/2, 5 min. Add remaining 1 c broth, then strain pan juices into gravy pressing as much juice as possible out of vegetables. Stir reserved giblets into gravy. Return to boil. Adjust seasonings, adding salt & pepper to taste.