To eliminate the rush to make gravy once the turkey emerges
from the oven, this gravy is brought close to completion
while the turkey roasts. (If you prefer, prepare the gravy
through step 2 one day in advance, refrigerate the gravy,
and then bring it back to a simmer as the turkey nears completion.)
Once the bird is out of the oven, the gravy is enriched
with defatted turkey drippings and heated through.
Heat oil in large heavy-bottomed saucepan over medium-high
heat until shimmering but not smoking; add turkey neck,
heart, and gizzard and cook, stirring occasionally, until
browned, about 5 minutes. Add onion and cook, stirring occasionally,
until softened, about 3 minutes. Reduce heat to low; cover
and cook, stirring occasionally, until turkey parts and
onion release their juices, about 20 minutes. Add chicken
broth, water, and 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. Strain broth (you
should have about 8 cups), reserving heart and gizzard;
discard neck. When cool enough to handle, remove gristle
from gizzard; dice heart and gizzard and set aside.
2. Heat 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;
gradually and vigorously whisk in giblet broth and wine.
Increase heat to medium-high and bring to boil, then reduce
heat to medium-low and simmer, stirring occasionally, until
slightly thickened and flavorful, about 30 minutes; set
aside until turkey is done.
3. While turkey is resting on carving board, spoon out and
discard as much fat as possible from roasting pan, then strain
drippings into saucepan with gravy, pressing on solids in
strainer to extract as much liquid as possible. Stir in reserved
giblets; return to simmer to heat through. Adjust seasonings
with salt and pepper; serve with turkey.