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1
After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
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2
Place the other onion, cut in half, in a saucepan.
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3
Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns.
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4
Cover with water and bring to boil.
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5
Skim surface, lower heat and allow to simmer at least 30 minutes.
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6
Strain and reserve the stock.
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7
You should have about 2 cups of stock.
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8
Dice meat from neck, gizzard and heart, and set it aside.
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9
When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary.
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10
Skim off all but a few tablespoons of fat from pan.
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11
Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously, scraping up any particles clinging to the pan.
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12
Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth.
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13
Strain into a sauce pan.
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14
Add any juices from carving board and the reserved giblets.
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15
Season with salt and pepper.
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16
Add wine or brandy and bring to a simmer, and serve.
