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