DAY AHEAD GIBLET PAN GRAVY

Steps:

• 1. Chef's Note: This is an excellent tasting gravy; however, if you use a brine for your turkey, then there are two things to remember. Don't add any salt to the gravy, and use a low-sodium chicken stock. The pan drippings from a brined turkey will contain extra salt from the brining process... so, you probably will not need additional salt.
• 2. Heat the oil in a saucepan over medium-high heat until it begins to shimmer.
• 3. Add the turkey neck, heart, and gizzard and cook, stirring, until browned, about 8 minutes.
• 4. Add the onion and cook, stirring, until softened, about 6 minutes.
• 5. Reduce heat to low; cover the pan, and continue cooking, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes.
• 6. Add chicken broth, water, and the herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes.
• 7. Strain the broth, into a bowl... the amount you have should be around 8 cups.
• 8. Reserve the heart and gizzard; however, you can discard the neck. Dice the heart and gizzard, and reserve, separate from the gravy, until Thanksgiving Day.
• 9. Heat the butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, about 10 minutes
• 10. Whisk in the cooked broth, plus the wine, and then increase to medium-high and bring to boil.
• 11. Immediately, reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes. Add a bit of salt, and pepper, but remember to omit the salt, if you brined the turkey.
• 12. THE BIG EVENT
• 13. Remove the bowl from the refrigerator, just before the turkey comes out of the oven, place into a pot, and warm, but don't boil the liquid.
• 14. Remove the drippings from the pan, and de-fat.
• 15. Add the pan drippings to the gravy mixture you made yesterday, stir in the reserved giblets, and then bring to a simmer, about 5 minutes. Season to taste.
• 16. Serve with turkey... Enjoy.