This is adapted from a recipe by the good folks at Cooks Illustrated.
Makes about 6 cups
- 1 T canola oil
- Reserved turkey giblets and neck
- 1 onion, unpeeled, chopped
- 32 ounces chicken broth (I only use Imagine Organic)
- 1-2 cups water
- 8 parsley stems
- 1/4 cup flour
- 3 T canola oil
- 1 cup dry white wine
Heat 1 T canola oil in a large saucepan and brown the turkey giblets and neck, cooking for about five minutes. Add the onion and cook another three minutes. Reduce heat, cover and cook abotu 20 minutes.
Stir to scrape bottom of pan. Add chicken broth, water, parsley stems and bring to a boil. Simmer for 30 minutes.
Strain broth and discard solids. Keep on the back burner, warm.
In a clean saucepan, heat 3 T canola oil. Add flour, stirring with a wooden spoon or whisk until nutty and fragrant, about 10 minutes. Bring reserved broth to a simmer.
Whisking constantly, slowly add hot broth to the flour/oil mixture. Reserve one cup broth to deglaze roasting pan.
Simmer about 20 minutes until thickened. Set aside, covered, until turkey is done.
Strain drippings from roasting pan into a measuring cup. Let sit until fat rises. Use a spoon to skim off fat and discard.
Return gravy to a simmer.
Place roasting pan over two burners. Add wine and reserved broth and scrape bottom of pan. Boil until liquid is reduced by half.
Strain reduction into gravy, pressing solids to extract all the flavor. Add defatted drippings and salt and pepper to taste.
Transfer to a serving vessel and serve.