Gravy

• Giblets and neck from turkey
• 5 whole black peppercorns
• 3 sprigs fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 1 sprig fresh rosemary
• 1 fresh or dried bay leaf
• 3 tablespoons unsalted butter
• 2 celery stalks, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 leek, white and pale-green parts only, rinsed and coarsely chopped
• 1 medium onion, coarsely chopped
• 3/4 cup dry white wine or turkey stock
• 3 tablespoons all-purpose flour
• Coarse salt and freshly ground pepper

1. Trim the fat and membranes from the giblets.
2. Rinse the giblets; pat dry.
3. Add the giblets and neck to the pan with the turkey.
4. Roast until browned, about 30 minutes.
5. Set aside.
6. Make a bouquet garni: Tie the peppercorns, thyme, parsley, rosemary, and bay leaf in a square of cheesecloth.
7. Set aside.
8. Make the stock: Melt the butter in a medium saucepan over medium-high heat.
9. Add the vegetables.
10. Cook, stirring, until beginning to brown, 7 to 10 minutes.
11. Reduce heat to medium; add the giblets, neck, bouquet garni, and 1 quart water.
12. Cover, and bring to boil.
13. Reduce heat to medium-low, and cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes.
14. Pour the mixture through a fine sieve into a clean medium saucepan.
15. Keep the stock warm over medium-low heat.
16. Roughly chop the giblets; shred the meat from the neck with a fork.
17. Set aside.
18. Discard the other solids.
19. Transfer the turkey to a large platter.
20. Reserve 3 tablespoons drippings from pan.
21. Pour the remaining drippings into a gravy separator; let stand until separated, about 10 minutes.
22. Discard the fat.
23. Deglaze the roasting pan: Place the roasting pan over 2 burners.
24. Add the wine; bring to a boil, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.
25. Reserve the deglazed liquid.
26. Make the gravy: Put the reserved 3 tablespoons pan drippings from the turkey in a medium saucepan; cook over medium heat until hot.
27. Add the flour, whisking vigorously to combine.
28. Cook, whisking constantly, until fragrant and deep golden brown, about 9 minutes.
29. Whisking vigorously, slowly add the hot stock.
30. Bring to a boil.
31. Reduce heat to a gentle simmer.
32. Stir in the reserved deglazed liquid and separated pan juices.
33. Add the giblets and neck meat.
34. Season with salt and pepper.
35. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes.
36. Pour through a fine sieve into a saucepan; discard the solids.
37. Keep the gravy warm over low heat.
38. Season with salt and pepper.

neck from, black peppercorns, thyme, parsley, rosemary, bay leaf, unsalted butter, celery stalks, carrot, only, onion, white wine, allpurpose, salt

Taken from www.epicurious.com/recipes/food/views/gravy-392652 (may not work)