• Reserved turkey giblets, neck, backbone, thighbones hacked into 2“ pieces
• 2 onions - chopped coarse
• 1 carrot - peeled and cut into 1” pieces
• 1 celery rib - cut into 1“ pieces
• 6 garlic cloves - unpeeled
• 1 Tbsp vegetable oil
• 2 cups chicken broth (original 3 1/2)
• 2 cups water (original 3)
• 1 cups dry white wine (original 2)
• 6 sprigs fresh thyme
• 1/4 cup flour
• salt and pepper

1. Heat oven to 450 deg with oven rack in middle position. Place turkey parts (no liver), onions, carrot, celery, and garlic in large roasting pan. Drizzle with oil and toss to combine. Roast, stirring occasionally, until well browned, 40 - 50 min.
2. Transfer contents to Dutch oven or soup pot. Use broth and heat as required to remove brown bit from roasting pan and transfer to Dutch oven. Add water, wine, and thyme; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours.
3. Strain contents through fine mesh strainer Press solids to extract as much liquid as possible. Discard solids. Transfer liquid to fat separator and let settle, 5 min. Alternatively allow entire container to cool and scrape fat from top.
4. Transfer 1/4 cup fat to medium saucepan and heat until bubbling. Whisk in flour and cook, whisking constantly, until combined and honey-colored, about 2 min. Gradually whisk in hot liquid and bring to boil. Reduce heat to simmer, stirring occasionally, until thickened, about 5 min. Season with salt and pepper to taste.

Serves: 12      Total cook time: 2hr 45min
Source: America's Test Kitchen 2014 - Turkey Gravy for Julia Child's Stuffed Turkey