Yields 6 cups - enough for a 14# bird. You can double this recipe for a monster bird. The wine can be omitted for broth. Adapted from Cook's Illustrated.
1 tablespoon vegetable oil
reserved turkey giblets and neck
1 onion , unpeeled and chopped
4 cups low-sodium chicken broth
2 cups water
2 sprigs fresh thyme
8 parsley stems
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup dry white wine
- Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes.2. Add chicken broth and water, scrape pan bottom, and bring to boil. Add herbs and simmer, skimming foam from surface, for 30 minutes
- Pour broth through fine-mesh strainer.
- Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Bring reserved turkey broth to simmer.
- Gradually add hot turkey broth to roux. Whisk like crazy - a flat whisk is best here to avoid lumps.. Reserve 1 cup of broth for deglazing roasting pan.
- Simmer gravy, stirring and skim occasionally until thickened, 30 minutes. Set aside, covered, until turkey is done.
- Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Use a shallow spoon to remove fat, reserve.
- Place roasting pan over burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
- Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.