Citrus Gravy

Serves 10

Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. .

Ingredients:

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
  

Gravy:

• 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

Directions:

To prepare stock:

Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil.

1. Add bay leaf, thyme and peppercorns.
2. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
3. Strain stock through a fine-mesh sieve into a medium bowl and let cool.
4. Discard solids.
5. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.
   

To prepare gravy:

1.  Remove the turkey from the roasting pan.
2. Skim off any visible fat from the pan juices.
3. Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
4. 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.
5. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often.
6. Boil until the liquid is reduced by about half, 6 to 8 minutes.
7. Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes.
8. Stir in lemon juice (or lemon and orange juices).
9. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.)
10. Season with salt and pepper.