Classic Gravy

Directions

1. 1
   For the brown turkey stock: In a 4-quart saucepot over medium-high heat, brown the butter and add the giblets.
2. 2
   Season with salt and pepper.
3. 3
   Stir and cook until the giblets are browned.
4. 4
   Add the carrots, celery and onions and cook, stirring, until the vegetables are browned.
5. 5
   Add the turkey stock, rosemary, cinnamon, sage and star anise, bring to a boil and then lower to a simmer.
6. 6
   Cook at a slow simmer until the stock is rich and dark and reduced to 5 cups, about 1 hour.
7. 7
   Strain through a fine-mesh sieve and set aside.
8. 8
   For the gravy: When your turkey is done, measure out 1/4 cup of the fat from the roasting pan and discard the rest.
9. 9
   Put the 1/4 cup turkey fat back into the roasting pan with the drippings, put the pan over medium-high heat and add a splash of the reserved 5 cups brown turkey stock to loosen the pieces.
10. 10
    Whisk in the flour and remaining stock and simmer until the proper consistency is achieved, about 5 minutes.
11. 11
    Add the heavy cream and vinegar and season to taste.