Ingredients:
turkey neck
turkey giblets ( refrigerate liver until needed)
6 cups chicken broth
2 large onions, sliced
1 cup carrots, sliced
1 cup dry white wine or 1 cup water
1/2 cup celery leaves
6 tablespoons butter, at room temperature
3/4 cup all-purpose flour
turkey drippings
salt and pepper
Directions:
Stage 1 MAKE BROTH.
Up to 3 days ahead cut turkey neck and heart in half.
Put into a large saucepan along with gizzard and remaining broth ingredients.
Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
Add liver and simmer 30 minutes longer or until gizzard is very tender.
Remove giblets to a cutting board.
Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
Discard vegetables.
Add water to broth if needed, to make 6 cups.
Chop giblets and neck meat.
Refrigerate.
Stage 2 THICKEN BROTH.
Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any “floury” taste.
Cover surface of gravy to keep skin from forming.
Refrigerate.
Stage 3 FINISH GRAVY.
After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
Stir juices in pan (add up to 2 C water if juices have evaporated), scraping up brown bits on bottom of pan.
Add no more than 2 cups of drippings to gravy or it will be too thin.
Stir in giblets and neck meat.
Heat and season to taste.
Servings: Serve
Time preparation: 15 min.
Time total: 135 min.