I am always trying to tweak-improve the turkey gravy every year. This version is approved by my Aunt Judy, who generally only likes bland food but loved this gravy, said it was the best she'd ever tasted! I didn't tell her what was in it!! My family approved and I've been making it ever since. The photo was provided from the Collection of Business Americana.
1Heat butter in medium saucepan until melted; add turkey neck and giblets. Brown neck and giblets all over; set saucepan aside. Remove neck and giblets and place in medium stock pot. Add onion, celery, thyme, bay leaf, water, chicken broth and wine. Bring to a boil, reduce heat to simmer and cook partially covered 2hrs.
2Strain cooked turkey broth into saucepan that you browned the turkey neck and giblets in. Chop the giblets into small bite sized pieces; add to the turkey broth. Chop eggs and add to the turkey broth. Simmer the turkey broth until heated thoroughly. Measure the cornstarch into a glass measuring cup. Slowly add cold water to the cornstarch, constanly stirring until you have the consistency of glue. Slowly drizzle the cornstarch mixture into the turkey broth, stirring constantly until thickened. Salt and pepper to taste.