Makes about 6 cups Difficulty
For broth: 2 Tablespoons unsalted butter Neck and giblets from turkey 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 1 teaspoon salt 4 whole black peppercorns 3 whole cloves 1 bay leaf 1/2 teaspoon dried thyme 1 small handful of fresh parsely 1 cup dry white wine 3 cups water 4 cups gf chicken stock
For gravy: Pan drippings, as much fat removed as possible 1/2 cup dry white wine 1/4 cup orange juice 6 cups turkey broth 1/4 cup gf flour Chopped giblets Salt & fresh ground pepper to taste
For broth: Heat butter in a large saucepan or stock pot until melted over medium-high heat. Add turkey neck and giblets and cook until they are browned all over. Add carrot, onion, celery and salt and cook for 5 minutes or until the vegetables begin to brown. Add peppercorns cloves, bay leaf, thyme and parsley and cook for 5 more minutes. Add wine, water and chicken stock and bring to a boil. Reduce heat to low and simmer for 2 hours. Strain the broth, reserving the giblets and return to the heat, reducing to end up with 6 cups of broth. Finely chop the giblets and set aside.
For gravy: Remove as much fat from the drippings as possible. Place the roasting pan over one or 2 burners on the stove over medium heat. When hot, add wine and deglaze the pan. Add orange juice and turkey broth and heat to simmering. Add flour to a small container with a lid and add about 2 Tablespoons cold water. Shake container to combine. Add flour mixture to gravy liquid, stirring constantly until thickened. If necessary add more flour/water mixture for desired thickness. Add giblets and season to taste with salt and pepper.