White Wine Pan Gravy
1. Make the Gravy Broth: Up to 2 days ahead, in a 4-quart saucepan, combine the turkey giblets and neck with 2 cups dry white wine, a cut up onion, carrot, a stalk of celery, 2 crushed garlic cloves and 6 whole cloves.
2. Add water to cover by 1/2-inch and simmer at a slow bubble. Keep the pot partially covered so broth reduces slowly as it cooks.
3. After 3 to 4 hours you should have an intense-tasting broth that’s cooked down to barely cover the solids. It should be between 2 and 3 cups. Boil it down if necessary.
4. Strain it, pressing down on the vegetables to get all their goodness. Chill the broth. Remove any fat before making the gravy.
5. Make the Gravy: When the turkey is resting on its platter, remove the vegetables from the roasting pan. Skim off about half the fat.
6. Set the pan over two burners set on high heat, bring the pan juices to a boil and add 1/2 cup white wine. Cook down for about 3 minutes, stirring with a wood spatula to pick up all the brown bits in the pan.
7. Then stir in the strained giblet broth, and boil for another 3 minutes, or until the liquid is intense and rich tasting. To thicken, put 1 tablespoon of flour in a tall glass. With a fork, gradually beat in 1/2 cold water until the mixture is smooth.
8. When broth and juices are reduced by about half, whisk the flour mixture into the boiling liquid. Boil, while you stir with the wood spatula about 5 minutes, or until the gravy is slightly thickened and has no raw flour taste. A little port could be stirred in, too. Taste the gravy, season with salt and pepper, and serve with the turkey.
Recipe Courtesy of Splendid Table