Turkey Broth

• 1 tablespoon vegetable oil
• Reserved turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth

Heat the oil in a large, heavy saucepan over medium high heat. Add the turkey neck, heart and gizzard and saut until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf and saut until soft, about 2 minutes. Addthe stock and 3 cups of water and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck and chop the neck meat and giblets and set aside.

Pan Gravy

• 4 cups turkey broth
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• One-fourth cup all-purpose flour

Transfer the turkey from the roasting pan and place on a platter to rest, tented with aluminum foil.

Pour the reserved turkey pan juices into a glass measuring cup and skim off the fat. Place the roasting pan on two stovetop burners over medium heat. Add1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a pot or measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning to taste with salt and black pepper. Pour into a gravy boat and serve.