Herbed Pan Gravy

Directions

1. 1
   Giblet Stock: Place giblets (except the liver) and water into a saucepan and bring to a boil.
2. 2
   Reduce heat and simmer, skimming and discarding any foam that appears for 1 hour.
3. 3
   After removing the turkey from the roasting pan, pour and pan juices and fat into a measuring cup and place in freezer so the fat will rise to the top, about 10 minutes.
4. 4
   Skim off the fat and discard.
5. 5
   Add any accumulated juices from the resting turkey to the defatted pan juices, add the giblet stock plus enough chicken stock to measure 5 cups of liquid.
6. 6
   Whisk 1/2 cup of chicken stock and flour in a bowl until smooth.
7. 7
   Set the roasting pan on your largest burner or two burners of your stove over medium-high heat.
8. 8
   Add the wine to deglaze the pan and bring to a boil cooking, scraping up any brown bits of flavor until the liquid is reduced, about 5 minutes.
9. 9
   Add the 5 cups of liquid and increase heat to high to return to a boil.
10. 10
    Boil until reduced to about 3 cups, about 10 minutes or so.
11. 11
    Whisk the stock and flour mixture into the roasting pan.
12. 12
    Constantly whisking and bring to a boil for 2 or 3 minutes.
13. 13
    Remove from heat and pour through a fine sieve.
14. 14
    Stir in herbs, taste and adjust seasoning (salt and pepper) as needed.
15. 15
    Serve.