• 1 stick (1/2 cup) butter, more as required
• 1/2 cup flour, more as required
• 6-7 cups water or chicken/beef broth
• Turkey giblets (heart, liver, gizzard). Chicken giblets work also
• 6-10 pepper corns
• 1 Turkey neck
• 2 bay leaves
• 1 carrot
• 1 onion
• Salt to taste
• 1-2 cups port
• 1-2 cups white or red wine, more as required for deglazing
• Optional: Turkey pan drippings
• Optional: Chicken or beef broth
• Optional: 1 celery stick
1. Put the water in a medium-large pot on high heat and set to boil.
2. Add the turkey neck, all giblets (chicken giblets also work), bay leaves and peppercorns to the pot of water.
3. While the water comes to a boil, cut the carrot and onion into quarters and add to the pot.
4. When water boils, cover, turn heat on low and simmer for at least 1 hour but preferably for 2 and 1/2 hours or longer. The longer the simmer, the better the stock.
5. While the stock simmers, either combine the butter and flour in a small bowl, making a roux, or put a skillet on medium heat, put the butter in the skillet and slowly whisk in the flour. Continue to whisk until it begins to turn golden brown. Remove to a separate bowl.
6. When the stock is done simmering, strain it and return it to the pot it was simmered in.
7. Remove the turkey neck, heart and liver from the strainer. Remove the meat from the neck and finely mince. Finely mince the heart and liver. Add back to the stock and throw the rest of the material in the strainer away.
8. Add the roux to the stock. Stir until well combined.
9. Add the port. Put on low heat and simmer if the gravy is too thin or make and add more roux.
12. Put in the refrigerator if being made significantly ahead of the serving time.
10. If using the turkey and pan drippings: Once the turkey has been removed from the pan, add a little water or wine, depending on how much liquid is in the pan, and deglaze over a medium-high, heat, scraping the browned bits from the bottom.
11. Add the pan drippings to the gravy and stir until well combined. You may need to add a little more flour. Heat before serving.