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Make Gravy Broth (can do a day ahead): After turkey goes into the oven, place the neck, giblets and wing tips in a 4 to 6-quart saucepan. Add 1 carrot, 1 stalk celery, 1 large onion, and 2 cloves garlic, all chopped. Cover by 2 inches with 1/2 bottle white wine (inexpensive sauvignon blanc, fume blanc, or pinot grigio), 2 1/2 cups (20 ounces) canned chicken broth, and water as needed. Simmer, partially covered, 2 to 3 hours. Broth will reduce. Keep solids covered with a little liquid. When ready to start gravy, pour broth through a strainer into a bowl. Discard solids remaining in the strainer.
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2. Starting the Pan Gravy: For rich tasting pan gravy, skip additions like Kitchen Bouquet, or salt. Instead, put the turkey juices to work. Skim fat from the juices in the roasting pan.
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Set roasting pan over 2 burners set at high heat. Starting boiling down pan juices, scraping up any browned bits with a spatula. Gradually add the strained broth, one cup at a time. After 3 to 4 cups have been added, continue boiling and stirring until you have 2 to 3 cups of rich, deep flavored liquid.
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3. No Lumps, Great Taste: As liquid simmers, place one generous tablespoon flour in a tall glass. Avoid lumps by using a fork to gradually beat in 1/2 to 2/3 cup cold water. Beat until there are no lumps. You now have a slurry.
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Whisk it into the bubbling pan liquid. Keep simmering and whisking until gravy is smooth and thick enough to lightly coat a spoon.
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Taste. If you taste raw flour, simmer another minute. Season if necessary, pour into a sauceboat and serve. Leftover gravy reheats beautifully.
