Neck and gizzards of 1 turkey
1 onion, quartered
1 carrot chopped
1 rib celery, chopped
6 cups chicken broth or water
Bouquet garni: 1 bay leaf, 5 peppercorns, 5 parsley stems, 2 sprigs
6 tablespoons turkey fat
6 tablespoons flour
1 cup dry white wine
Place turkey neck and giblets in a 3 quart saucepan. Cover with
chicken broth or water. Bring to a boil, then turn heat down to simmer.
Simmer, uncovered, for 15 minutes, skimming foam off top of stock.
Tie bay leaf, peppercorns, parsley stems, and thyme in cheesecloth.
This is your bouquet garni. Add onion, carrot, celery and bouquet garni
to stock and simmer 2 hours, adding more stock or water as necessary
to keep neck and giblets covered.
Remove stock from heat and strain. Should equal 3 cups. If needed,
add additional water to equal 3 cups, or boil to reduce to 3 cups.
Remove turkey from roasting pan. Place on carving board to catch
Pour off fat into cup.
To roasting pan, return 6 tablespoons
of turkey fat. Add 6 tablespoons of flour to fat. Cook for 3 minutes to
eliminate to raw flour taste. Add 1 cup wine to pan and whisk until
smooth. Add three cups stock and bring to a boil.