For detailed tips and techniques for making a richly flavored gravy, please click HERE
Makes about 6 cups
The gravy is best made over several hours. Complete step 1 while the turkey is brining, Continue with step 2 once the bird is in the oven. Start step 3 once the bird has been removed from the oven and is resting on a carving board.
- 1 tablespoon vegetable oil
- Reserved turkey giblets (heart and gizzard), neck, and tailpiece
- 1 onion, unpeeled and chopped
- 1 1/2 quarts homemade turkey or chicken stock or 1 quart low-sodium chicken broth plus 2 cups water
- 2 sprigs fresh thyme
- 8 stems fresh parsley
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- Salt and ground black pepper
Heat the oil in a stockpot; add the gibblets, neck, and tail; and sauté until golden and fragrant, about 5 minutes. Add the onion and continue to sauté until softened, 3 to 4 minutes longer. Reduce the heat to low, cover, and cook until the turkey and onion release their juices, about 20 minutes. Add the stock and herbs, bring to a boil, and adjust the heat to low. Simmer, uncovered, skimming any scum that may rise to the surface, until the broth is rich and flavorful, about 30 minutes longer. Strain the broth into a large container (you should have about 5 cups) and reserve the neck, heart, shred the neck meat, remove the gristle from the gizzard, and dice the reserved heart and gizzard. Refrigerate the giblets and broth until ready to use.
While the turkey is roasting, return the reserved turkey broth to a simmer. Heat the butter in a large, heavy-bottomed saucepan over medium-low heat. Vigorously whisk in the flour (the roux will froth and then thin out again). Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Vigorously whisk all but 1 cup of the hot broth into the roux. Bring to a boil, then continue to simmer, stirring occasionally, until the gravy is lightly thickened and very flavorful, about 30 minutes longer. Set aside until the turkey is done.
When the turkey has been transferred to a carving board to rest, spoon out and discard as much fat as possible from the roasting pan, leaving the caramelized herbs and vegetables. Place the roasting pan over two burners set on medium-high heat (if the drippings are not a dark brown, cook, stirring constantly, until they caramelize). Return the gravy to a simmer. Add the wine to the roasting pan of caramelized vegetables, scraping up any browned bits with a wooden spoon and boiling until reduced by half, about 5 minutes. Add the remaining 1 cup turkey broth, then strain the pan juices in to the gravy, pressing as much juice as possible out of the vegetables. Stir the reserved giblets into the gravy and return to a boil. Adjust the seasonings, adding salt and pepper to taste if necessary. Serve with the carved turkey.