Madeira Cream Gravy

Directions

1. 1
   Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then saute neck, giblets, and onion until well browned, 10 to 15 minutes.
2. 2
   Add remaining stock ingredients and simmer, uncovered, until liquid is reduced to about 4 cups, about 45 minutes.
3. 3
   Pour stock through a fine-mesh sieve into a bowl, discarding solids.
4. 4
   Skim off and discard any fat.
5. 5
   Skim fat from pan drippings (while turkey stands) and reserve fat.
6. 6
   Straddle roasting pan across 2 burners, then add Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until liquid is reduced by about half, about 4 minutes, then add to giblet stock.
7. 7
   Heat 3 tablespoons reserved turkey fat (if you have less, use butter to make up difference) in a 3- to 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes.
8. 8
   Add hot stock in a fast stream, whisking constantly to prevent lumps.
9. 9
   Bring to a boil, whisking, then reduce heat and simmer, stirring frequently, 5 minutes.
10. 10
    Add cream and simmer, stirring frequently, 10 minutes.
11. 11
    Pour sauce through a fine-mesh sieve into a sauceboat or serving bowl and season with salt and pepper.