Basic gravy recipe

Ingredients:

• 10 tbsp unsalted butter, plus more as needed
• Turkey neck and giblets (excluding liver)
• 1 onion, cut into 4 pieces
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 sprigs of thyme or rosemary
• 2 bay leaves
• 0.5 cups dry white wine or Prosecco
• 8 cups low-sodium chicken broth (or turkey broth) + more as needed
• 3/4 cup flour
• Rendered turkey fat

Preparation:

1. Cook the broth:
   
   In a large saucepan, melt 2 tablespoons butter over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, herb sprigs, and bay leaf; stir to coat with oil. Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce heat to low, and simmer for about 1 hour.
2. Strain the broth through a fine-mesh sieve into a large measuring cup; do not wash the pan. You should have 7 cups of broth. If you have less, add more broth.
3. In a saucepan over medium heat, melt the remaining 8 tablespoons butter. Add the flour and stir until smooth and bubbly, about 2 minutes. Gradually whisk in 7 cups of broth; bring to a simmer and cook, stirring occasionally, until the liquid thickens, about 10 minutes. Set aside until the turkey is done.
4. Pour the rendered turkey fat into a fat separator and let it sit until the fat rises to the top. Drain the fat (or pour it over the stuffing). Stir the rendered fat into the gravy, season with salt and pepper to taste. Simmer the gravy until the desired consistency is reached, 5-15 minutes.