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1
Giblet Stock: Place giblets (except the liver) and water into a saucepan and bring to a boil.
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2
Reduce heat and simmer, skimming and discarding any foam that appears for 1 hour.
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3
After removing the turkey from the roasting pan, pour and pan juices and fat into a measuring cup and place in freezer so the fat will rise to the top, about 10 minutes.
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4
Skim off the fat and discard.
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5
Add any accumulated juices from the resting turkey to the defatted pan juices, add the giblet stock plus enough chicken stock to measure 5 cups of liquid.
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6
Whisk 1/2 cup of chicken stock and flour in a bowl until smooth.
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7
Set the roasting pan on your largest burner or two burners of your stove over medium-high heat.
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8
Add the wine to deglaze the pan and bring to a boil cooking, scraping up any brown bits of flavor until the liquid is reduced, about 5 minutes.
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9
Add the 5 cups of liquid and increase heat to high to return to a boil.
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10
Boil until reduced to about 3 cups, about 10 minutes or so.
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11
Whisk the stock and flour mixture into the roasting pan.
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12
Constantly whisking and bring to a boil for 2 or 3 minutes.
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13
Remove from heat and pour through a fine sieve.
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14
Stir in herbs, taste and adjust seasoning (salt and pepper) as needed.
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15
Serve.
