A delicious gravy everyone will love. Can be served at a formal dinner party with confidence.
This recipe makes enough to accompany a 12-14 lb turkey.
For fantastic turkey drippings be sure to add 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
MAKE THE BROTH: heat oil in large saucepan over med-high heat. Brown turkey giblets and neck for 5 minutes. Add onion and for 3 minutes. Cover and cook over low heat for 20 minutes.
Add chicken broth and water, scrape pan bottom and bring to boil. Add herbs and simmer 30 minutes, skimming foam from surface.
Pour turkey broth through fine-mesh strainer, saving vegetables in strainer for step #7. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use. Reserve 1 cup broth for later deglazing.
MAKE THE ROUX AND THICKEN THE BROTH: melt butter in large saucepan over med-low heat. Whisk in flour. Cook, stirring constantly until nutty brown and fragrant, 10-15 minutes.
Gradually (slow drizzle) add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps.
Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside covered until turkey is done.
DEGLAZE THE PAN AND ADD THE TURKEY DRIPPINGS TO THE GRAVY: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.
Tilt measuring cup of drippings and use wide, shallow soup spoon to skim fat off surface. Save defatted drippings. Return gravy in saucepan to simmer.
Place roasting pan with vegetable over two burners at med-high heat. Add wine and reserved 1 cup turkey 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 (if desired) and serve.