Giblet Gravy with Wine

This is the kind of gravy that makes people ask for seconds of just the gravy. Turkey giblets and neck simmer with onion, carrot, celery, garlic, and white wine until the stock reduces by half into an intensely flavored base. That concentrated stock then deglazes the roasting pan, picking up all the caramelized turkey drippings from the bottom.

Madeira stirred in with a flour slurry at the end thickens the gravy and adds a subtle, sweet nuttiness that sets this apart from standard pan gravy. Sercial Madeira (the dry style) works best here; sweeter Madeiras can make the gravy cloying.

The best part: the giblet stock can be made a full day ahead. When the turkey comes out of the oven, you’re just deglazing, thickening, and seasoning. Five minutes of work for a gravy that tastes like it took all day.

Chef Tips

• Chop the giblets and neck coarsely for maximum flavor extraction during simmering.
• Reduce the stock to 1½ cups. If it tastes weak, keep reducing. Intensity comes from concentration.
• Degrease the roasting pan juices thoroughly before deglazing. A fat separator or a spoon works.
• Beat the flour into the cold water and Madeira until completely smooth before adding. Lumpy flour slurry makes lumpy gravy.

Variations

• Swap Madeira for dry sherry or port wine.
• Stir in the finely chopped cooked giblets for a more rustic, textured gravy.
• Add a splash of cream at the end for a richer, silkier finish.