Turkey gravy is one of the most important parts of the meal but must be done at the last minute making it very stressful, for me, when trying to coordinate the whole meal. Consider making it a day or 2 before.
6 turkey drumsticks or thighs or wings or a combination of 6
reserved turkey giblets - toss the liver
2 carrots -chopped coarse
1 head of garlic - halved horizontally
2 celery ribs - chopped coarse
Put all in roasting pan, spray with Pam, toss well and roast on middle rack of oven @ 450 for 1 to 1 1/2 hrs or until very well browned
Add all to a large pot along with
10 cups of low sodium chicken broth
2 cups of dry white wine
12 sprigs of fresh thyme
Bring to a boil then reduce to a simmer for about 1 1/2 hours. Should be reduced by about 1/2.
Strain into large container. Discard all the solids. cover with plastic wrap and refrigerate until fat congeals.
Skim off fat and retain.
Add 1/2 c of turkey fat to a large saute pan and heat until bubbling.
Add 1/2 c of flour slowly and whisk constantly until honey colored.
Gradually add in stock whisking constantly. Bring to boil and reduce heat to medium/low and simmer until desired thickness.
Browning the turkey parts and using the congealed turkey fat makes great flavor.