Rich Gravy

1. Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8 to 10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)

2. Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.

3. Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving.

Cook's Notes

Using the Right Pan: For best results, use a heavy-duty metal roasting pan with a thick bottom. Disposable aluminum pans cannot be used on the stove top. Caramelizing Vegetables: Cook the vegetables and turkey neck until they are dark brown. Removing Fat: If there is any excess fat remaining in the pan after step 1, use a baster to remove it. Adjusting Consistency: If your gravy turns out too thin, combine 1 tablespoon flour with 3 tablespoons water in a small jar, and shake to mix. Gradually add to the gravy as it cooks, stirring constantly to prevent lumping. Repeat if necessary. If your gravy is too thick, stir in a little water. Seasoning Gravy: To avoid oversalting, season with salt and pepper as the final step, after the gravy has cooked to the consistency you want.