Zinfandel Gravy

• Giblets and neck from a 16- to 18-lb. turkey
• 2 large onions, quartered
• 2 large carrots, cut into chunks
• 1 cup sliced celery
• 4 1/2 cups reduced-sodium chicken broth, divided
• 2 3/4 cups Zinfandel, divided
• 2 strips (each 3 in.) orange zest
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup cornstarch
• Salt

1. In a 5- to 6-qt. pan, combine giblets, neck, onions, carrots, celery, and 1/2 cup broth. Cook, covered, over medium-high heat, 20 minutes. Uncover; cook over high heat, stirring often as liquid evaporates, until giblets and vegetables are browned and browned bits stick to pan, 5 to 8 minutes. Add another 1/2 cup broth and stir to loosen browned bits. Cook and brown, uncovered, as before.
2. Add remaining 3 1/2 cups broth, 2 cups Zinfandel, the orange zest, and pepper to pan. Cover and simmer over low heat for 1 to 1 1/2 hours.
3. Add apple mixture from cavity of Wine-Smoked Turkey; bring to a boil. Lower heat and simmer, covered, 5 minutes.
4. Pour broth mixture through a fine strainer into a bowl. Discard contents of strainer. Measure broth; if needed, add enough turkey pan juices to make 5 1/2 cups. In pan, mix cornstarch with 1/4 cup water and remaining 3/4 cup wine. Stir in broth mixture and cook, stirring, over high heat until boiling, about 5 minutes. Season with salt to taste.
5. Note: Nutritional analysis is per 1/3-cup serving.

turkey, onions, carrots, celery, chicken broth, zinfandel, orange zest, freshly ground black pepper, cornstarch, salt

Taken from www.myrecipes.com/recipe/zinfandel-gravy (may not work)