This gravy is just fantastic! It goes very fast as everyone loves it!
MARTHA STEWART'S TURKEY GRAVY RECIPE
Roasting pan juices from your turkey (I make me turkey over a mirepoux of carrots, celery and onions and 2 cups chicken stock and I baste my turkey with butter - See my turkey cooking recipe above)
1 cup (240 ml) dry white wine (I prefer a Chardonnay, but she prefers a Riesling)
4 1/2 cups (1.08 l) Giblet Stock (I simmer my giblets and the neck bone in about 6 cups (1.44 l) of chicken stock and water (about 1/2 water and 1/2 stock) for about 2 hours)
6 TBSP (90 ml) all-purpose flour
2 TBSP (30 ml) unsalted butter
Remove vegetables from roasting pan and discard. Pour pan juices into a glass measuring cup or gravy separator, and let stand until separated, about 10 minutes. Pour off fat. Place roasting pan over 2 burners on medium heat. Add wine, and simmer, stirring and scraping pan constantly for 2 minutes. Add the reserved juices and 4 cups (960 ml) of the stock (reserve 1/2 cup (120 ml)of the stock), and bring to a simmer. Meanwhile, whisk together the remaining 1/2 cup (120 ml) of stock and the flour in a bowl until smooth. Whisking constantly, slowly add flour mixture to the pahn. Simmer until gravy is reduced by half and coats the back of a spoon, about 10-12 minutes. Remove from heat, add butter, and swirl pan until it has melted. Pour through a fine sieve, discarding solids. Serve immediately or keep warm over low heat. Now I will add the meat from the neck bone at this point as I love it in gravy.. Enjoy!!