Classic Gravy

• 10 tablespoons unsalted butter, plus more as needed
• Turkey neck and giblets (liver discarded)
• 1 onion, quartered
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 sprigs thyme
• 2 bay leaves
• 1/2 cup dry white wine
• 8 cups low-sodium chicken or turkey broth, plus more as needed
• 3/4 cup all-purpose flour
• Turkey pan drippings
• Kosher salt and freshly ground pepper

1. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat.
2. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes.
3. Add the onion, carrot, celery, thyme and bay leaves; stir to coat.
4. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
5. Cook until reduced by half, 2 to 3 minutes.
6. Add the broth, reduce the heat to low and simmer about 1 hour.
7. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan.
8. You should have 7 cups stock-if you're short, add more broth.
9. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat.
10. Add the flour and whisk until smooth and bubbling, about 2 minutes.
11. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes.
12. Set aside until the turkey is done.
13. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top.
14. Discard the fat (or drizzle on your stuffing).
15. Whisk the defatted drippings into the gravy; season with salt and pepper.
16. Reheat before serving.
17. Photograph by Ryan Dausch

unsalted butter, turkey neck, onion, carrot, celery, thyme, bay leaves, white wine, chicken, flour, turkey pan drippings, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/classic-gravy.html (may not work)