Rich Pan Gravy

Directions

1. 1
   Heat the oil in an enameled cast-iron casserole.
2. 2
   Add the turkey parts and onion and cook over moderately high heat until lightly browned, about 5 minutes.
3. 3
   Cover and cook over low heat until the turkey parts release their liquid, about 20 minutes.
4. 4
   Add 4 cups of the water and bring to a boil.
5. 5
   Cover partially and simmer over low heat until the broth is reduced to 3 cups, about 1 hour.
6. 6
   Strain the broth into a medium saucepan and skim off the fat.
7. 7
   Pour the reserved turkey pan juices into a glass measuring cup and skim off the fat.
8. 8
   Set the roasting pan over 2 burners on moderately high heat.
9. 9
   Add the wine and boil for 2 minutes, scraping up the browned bits from the bottom of the pan.
10. 10
    Scrape the contents of the pan into a strainer set over the turkey broth and press on the vegetables.
11. 11
    Bring the broth to a boil.
12. 12
    Mix the cornstarch with the remaining 1/2 cup of water until smooth, then whisk this slurry into the boiling broth.
13. 13
    Reduce the heat to low and simmer until lightly thickened, about 2 minutes.
14. 14
    Season with pepper, pour into a gravy boat and serve.