The base of this full-flavored gravy is a stock that includes the turkey's giblets, wing tips, and neck. Start the gravy as the rolled turkey is browning.
- 3 tablespoons extra-virgin olive oil
- Reserved wing tips, neck, and giblets from Tuscan-Style Turkey alla Porchetta
- 2 celery stalks, sliced lengthwise into 2-inch pieces
- 1 onion, ends trimmed, unblemished skin left on, quartered
- 1 large carrot, quartered lengthwise
- 1/2 cup dry white wine
- 1 tablespoon celery seeds
- 1/4 teaspoon whole black peppercorns
- 1 fresh bay leaf
- 1 sprig flat-leaf parsley
- 1 thyme sprig
- 1 sage leaf
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Coarse salt
Heat 2 tablespoons oil in a medium saucepan over medium heat. Brown wing tips, neck, and giblets, about 3 minutes per side, and transfer to a plate. Add remaining tablespoon oil to saucepan. Cook celery, onion, and carrot, until lightly browned, about 5 minutes. Add wine and simmer, stirring and scraping up browned bits from bottom, until liquid has reduced by half, about 2 minutes.
Return wing tips, neck, and giblets to pan along with 4 cups water, celery seeds, peppercorns, bay leaf, parsley, thyme, and sage. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Strain stock through a fine sieve; discard solids.
Wipe out saucepan. Reduce heat to low. Melt butter and add flour and cook, stirring occasionally, for 3 minutes (do not let flour brown). Gradually whisk in 3 cups warm stock. Simmer until thickened, about 15 minutes. Season with salt.