turkey neck, backbone, and giblets, coarsely hacked into 2" pieces
1 Tbsp vegetable oil
1 carrot, cut in 1" chunks
1 medium onion, peeled, coarsely chopped
1 to 6 garlic cloves (depending on how folks feel about garlic), whole
2 cans Swanson low-sodium chicken broth (28 ounces)
2 c white wine or 1/2 c apple juice + 1.5 c water
3 c water
1 tsp thyme
1 bay leaf
1/4 c all purpose flour
Heat the oven to 450; toss the turkey bits and veggies with the oil in a roasting pan and roast 40-50 min, or until well browned. Remove from oven and put the pan on the stove top; add chicken broth, bay leaf and bring to a boil, scraping all the bits from the bottom of the pan.
Transfer everything to a big saucepan and add wine and water; bring to a boil and then turn down to a simmer; reduce volume by half. Strain the stock, cool to room temp so the fat congeals. discard everything in the strainer.
Skim fat and reserve it. Bring the stock back to a boil. In a second big saucepan, heat up 4 Tbsp of reserved fat, and stir in 1/4 c of flour to make a roux. Cook about 2 min, whisking constantly, till the flour mixture is starting to turn golden -- closer to honey than pancake syrup color. Whisk in the hot broth a little at a time; bring to a boil and then reduce heat to low and simmer for a couple of minutes. Season with salt and pepper to taste. Makes about 1 qt. Can be doubled.
If you're short on turkey parts for a crowd, or you're working with a processed turkey product with no giblets, etc., then substitute 1/2 lb of turkey thigh or drumstick, hacked, for the specified bits to be roasted
in this recipe.
Refrigerate gravy up to three days; reheat over medium-low heat.
There's also the America's Test Kitchen all-purpose gravy that's made from
veggies and a combination of canned beef and chicken broth -- you'll have to register for the recipe, but it's a good one to have "in your back pocket" for cooking for crowds: http://americastestkitchen.com/recipe.asp?recipeids=1662&iSeason=5