Turkey broth (makes about 5 cups)
| 1 Tbs. vegetable oil | saute | saute | cover 20 min. | simmer 30 min. |
| Turkey giblets | ||||
| 1 medium onion, chopped | ||||
| 1-1/2 quarts turkey stock | ||||
| 2 sprigs fresh thyme | ||||
| 8 stems fresh parsley | ||||
Gravy (make while turkey roasts; makes about 4 cups)
| 4 cups turkey broth | simmer | whisk | simmer 30 min. | |
| 3 Tbs. butter | heat | whisk | ||
| 1/4 cup flour | ||||
Giblet Pan Gravy (make while turket rests)
| 1 cup dry white wine | deglaze | add | strain | season |
| turkey roasting pan | ||||
| 1 cup turkey broth | ||||
| 4 cups gravy | ||||
| salt & pepper | ||||