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