Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. .
Turkey Giblet Stock
- Neck and giblets (except liver) from a 10- to 12-pound turkey
- 6 cups water
- 1 medium onion, peeled and quartered
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 bay leaf
- 1 sprig fresh thyme
- 1 teaspoon whole black peppercorns
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 2 tablespoons Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice
- 1/4 teaspoon salt
- Freshly ground pepper to taste
To prepare stock:
Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil.
- Add bay leaf, thyme and peppercorns.
- Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
- Strain stock through a fine-mesh sieve into a medium bowl and let cool.
- Discard solids.
- If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.
To prepare gravy:
- Remove the turkey from the roasting pan.
- Skim off any visible fat from the pan juices.
- Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
- Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes.
- Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often.
- Boil until the liquid is reduced by about half, 6 to 8 minutes.
- Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes.
- Stir in lemon juice (or lemon and orange juices).
- Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.)
- Season with salt and pepper.