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Ingredients

• For the stock:
• Reserved giblets and neck from turkey
• 3 tablespoons unsalted butter
• 2 celery stalks, coarslely chopped
• 1 medium carrot, coarsely chopped
• 1 leek, white and pale-green parts only, coarsely chopped and well washed
• 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 the gravy:
• 3 tablespoons pan drippings, reserved from turkey
• 3/4 cup dry white wine
• 3 tablespoons all-purpose flour
• Coarse salt and freshly ground pepper

Description

Serious Eats