Rich Pan Gravy

• 2 teaspoons vegetable oil
• Reserved turkey neck, wing tips and giblets, cut into 1-inch pieces
• 1 medium onion, coarsely chopped
• 4 1/2 cups water
• Reserved pan juices from Perfect Roast Turkey
• 1 cup dry white wine
• 3 tablespoons cornstarch
• Freshly ground pepper

1. Heat the oil in an enameled cast-iron casserole.
2. Add the turkey parts and onion and cook over moderately high heat until lightly browned, about 5 minutes.
3. Cover and cook over low heat until the turkey parts release their liquid, about 20 minutes.
4. Add 4 cups of the water and bring to a boil.
5. Cover partially and simmer over low heat until the broth is reduced to 3 cups, about 1 hour.
6. Strain the broth into a medium saucepan and skim off the fat.
7. Pour the reserved turkey pan juices into a glass measuring cup and skim off the fat.
8. Set the roasting pan over 2 burners on moderately high heat.
9. Add the wine and boil for 2 minutes, scraping up the browned bits from the bottom of the pan.
10. Scrape the contents of the pan into a strainer set over the turkey broth and press on the vegetables.
11. Bring the broth to a boil.
12. Mix the cornstarch with the remaining 1/2 cup of water until smooth, then whisk this slurry into the boiling broth.
13. Reduce the heat to low and simmer until lightly thickened, about 2 minutes.
14. Season with pepper, pour into a gravy boat and serve.

vegetable oil, turkey, onion, water, turkey, white wine, cornstarch, freshly ground pepper

Taken from www.foodandwine.com/recipes/rich-pan-gravy (may not work)