Reserved turkey giblets and neck
2 tablespoons olive oil
1 onion unpeeled and chopped
2 cloves garlic unpeeled
6 cups chicken stock or water
2 branches fresh thyme
8-10 parsley stems
3 tablespoons butter
4 tablespoons all purpose flour
1 cup dry white wine
Salt and fresh ground black pepper
1.Combine the oil, turkey parts, onion, garlic, in a pan and saute on medium heat for 5-7 minutes. Reduce the heat to low, cover and cook for 20 minutes. Add stock or water, thyme and parsley stems and simmer for 30 minutes, skimming off scum as it rises to the surface.
2.Strain the broth and reserve the neck and giblets; discard the remaining solids. When cool enough to handle, shred the meat from the neck, remove the grissle from the giblet, chop the giblets and heart. Refrigerate the turkey parts and broth separately until you are ready to finish the gravy.
3.When the turkey is done roasting and is resting, finish the gravy; combine the butter and flour in a sauce pan and cook over medium-low heat, stirring for 10-15 minutes until the flour and butter form a nutty golden brown roux.
4.Slowly whisk the reserved broth into the roux and simmer until thickened.
5.Stir in the juices from the rested turkey. Add the chopped reserved neck and giblets.
6. Pour off and discard the fat from the roasting pan and place on the stove over high heat. Add the wine and simmer, scraping up any brown bits from the bottom with a wooden spoon. Strain the pan juices into the gravy pressing down on the vegetables to release as much juice as possible. Discard the vegetables or add them to the stuffing. Stir the gravy and season with salt and pepper.
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