To make this delicious gravy, you will need to first make a flavorful stock with the reserved turkey giblets and neck (you can do this while the turkey is roasting). Also, reserve 3 tablespoons of the pan drippings from the turkey roasting pan (after the turkey has been removed to a platter), as well as the pan itself. Pour remaining drippings into a gravy separator and let stand until fat has risen to the top, about 10 minutes, or pour into a glass measuring cup and discard the fat that rises to the top.

　　

Ingredients

Makes about 4 cups

　　

For stock

Reserved giblets and neck from turkey

　　3 tablespoons unsalted butter

　　2 celery stalks, coarsely chopped

　　1 medium carrot, coarsely chopped

　　1 leek, white and pale-green parts only, coarsely chopped and well washed (page 32)

　　1 medium onion, peeled and coarsely chopped

　　3 sprigs thyme

　　3 sprigs flat-leaf parsley

　　1 sprig rosemary

　　1 fresh or dried bay leaf

　　5 whole black peppercorns

　　1 quart water

　　

For gravy

3/4 cup dry white wine

　　3 tablespoons all-purpose flour

　　Coarse salt and freshly ground pepper

　　

Step 1

Make stock Trim fat and membranes from giblets, then rinse giblets and pat dry. Melt butter in a medium saucepan over medium-high heat. Cook celery, carrot, leek, and onion, stirring fairly often, until they begin to brown, 7 to 10 minutes. Reduce heat to medium. Add giblets, neck, herbs, peppercorns, and the water. Cover and bring to boil, then reduce heat to medium-low. Cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes. Pour mixture through a fine sieve into a clean medium saucepan and keep warm over medium-low heat. Roughly chop giblets and shred meat from neck with a fork (discard other solids).

　　

Step 2

Deglaze roasting pan Place reserved roasting pan over two burners. Add wine and bring to a boil, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat.

　　

Step 3

Make gravy Heat reserved 3 tablespoons pan drippings in a medium saucepan over medium heat. Add the flour, whisking briskly to combine, then continue whisking, cooking until mixture is fragrant and deep golden brown, about 9 minutes. Whisking vigorously, slowly add hot stock and bring to a boil, then reduce heat to a gentle simmer. Stir in reserved deglazing liquid, defatted pan drippings, and giblets and neck meat. Season with salt and pepper. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes. Strain through a fine sieve into a saucepan (discard solids) and keep warm over low heat. Season with more salt and pepper just before serving.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.