Gravy (the fancy stuff!)

Makes 4 cups

1 Tablespoon Vegetable Oil

Giblets, Neck, and Tail from the turkey, chopped into large pieces

1 large Onion, chopped ½“ dice

1 sprig Thyme

1 sprig Sage

6 cups Turkey Jus, skimmed of fat, or Chicken Stock

4 Tablespoons Turkey Fat, skimmed off the turkey drippings

2 Tablespoons Butter

¼ cup Flour

½ cup White Wine

1. In a large saute pan with high sides, heat the vegetable oil over high heat. Add the chopped turkey parts to the pan and brown until golden, about 5 minutes. Reduce the heat to medium-high. Add the onion and herbs and continue to saute until the onions soften and begin to color, another 10 minutes.
2. Add the stock to the pan and bring to a boil. Reduce the heat to a simmer and skim off any impurities that rise to the surface. Simmer the stock, skimming often, for 25 minutes until rich and flavorful. Strain the broth through a fine mesh sieve into a clean container, .
3. In a clean pot, heat the 4 tablespoons of turkey fat and 2 tablespoons of butter over medium-high heat. Add the flour and stir with a wooden spoon until well incorporated and smooth. Turn the heat down slightly and cook the bubbling roux while stirring until it is fragrant and begins to turn a light golden brown.
4. Reduce the heat to low and whisk in the white wine. It will absorb the roux fairly quickly, continue to whisk until smooth. Slowly add in the enforced turkey stock (you should have around 4 cups). Whisk until smooth and season to taste. Cook over low heat until the mixture thickens and the roux is emulsified into the gravy. Return to a boil. Adjust the seasoning to taste. Serve with the bird.