Develop the flavor and depth of your gravy by making a simple stock of the neck and giblets, then combining it with a roux made out of turkey drippings and flour.
1 pound turkey neck and giblets
2 cups white wine
1 onion, quartered
1 carrot, scrubbed and cut into large chunks
1 large parsley sprig
4 black peppercorns
2 whole cloves
5 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Make the following neck and giblet broth while your turkey is in its last 90 minutes of roasting in the oven.
- Place neck and giblets in a large saucepan and cover with water. Bring to a boil over high heat. Stir in white wine, onion, carrot, parsley, peppercorns and cloves. Simmer for one minute; skim residue that comes to surface. Cover, lower heat and simmer for 1 hour. Strain broth, discarding vegetables and spices and reserving neck and giblets.
- When cool enough to handle, remove meat from neck; mince giblets and neck meat and set aside.
- Pour off all but 6 tablespoons of fat from the drippings in your turkey pan. Place roasting pan over low heat and stir in flour. Cook until thickened and bubbling, whisking constantly. Add reserved broth, stirring well. Season with salt and pepper. Add neck meat and giblets just before serving.
Makes 8 servings.