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This is just like Grandma used to make. The lost art of gravy making. Don't use the packet--go for the real thing!
- 1 tablespoon vegetable oil
- reserved turkey giblets, neck, and tail piece
- 1 onion, unpeeled and chopped
- 1 1⁄2 quarts turkey broth (or 1 quart low-sodium canned broth plus 2 cups water) or 1 1⁄2 quarts chicken stock (or 1 quart low-sodium canned broth plus 2 cups water)
- 2 sprigs thyme
- 8 parsley stems
- 3 tablespoons unsalted butter
- 1⁄4 cup flour
- 1 cup dry white wine
- salt & fresh ground pepper
- Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
- Add onion; continue to sauté until softened, 3 to 4 minutes longer.
- Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
- Add stock and herbs, bring to boil, then adjust heat to low.
- Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
- Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
- When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
- Refrigerate giblets and broth until ready to use.
- While turkey is roasting, return reserved turkey broth to simmer.
- Heat butter in large heavy-bottomed saucepan over medium-low heat.
- Vigorously whisk in flour (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 hot broth into roux.
- Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
- Set aside until turkey is done.
- When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
- Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
- Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
- Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
- Stir giblets into gravy; return to a boil.
- Adjust seasonings, adding salt and pepper to taste if necessary.
- Serve with carved turkey.