Directions: |
Directions:Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 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, skimming foam from surface, for 30 minutes. Pour broth through fine-mesh strainer and save contents. Reserve 1 cup of broth for deglazing roasted pan. Remove and dice heart and gizzard, if desired to use in gravy. Return broth to saucepan and bring to simmer. Melt butter in another saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 5 to 10 minutes. Gradually add hot turkey broth to the roux, and whisk vigorously and constantly to avoid lumps. Simmer gravy, stirring occasionally and skimming foam from surface with spoon, until thickened, about 30 minutes. Set aside, covered, until turkey is done cooking. Pour drippings from turkey through mesh strainer over liquid measuring cup. Let liquid settle until fat rises to top. Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return herbs from strainer to the roasting pan. Return gravy in saucepan to simmer. Place roasting pan over 2 burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, about 5 minutes. Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add reserved defatted drippings to taste. Stir in giblets, if desired and serve. |
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