Stock made out of the same turkey giblets is the base for perfect turkey gravy.
- Pour turkey juices from the roasting pan into a sauce pan, draining off excess fat from the top. Leave about 1-2 tablespoons fat, more will make the gravy heavy.
- Add flour and mix well, cook, stirring briskly, for 2 minutes. Whisk in stock then wine, when stock has been absorbed.
- Bring to the boil and simmer gently for 8-10 minutes. It should be slightly thickened and smooth.
- Season with salt an pepper and transfer to a sauce bowl.
The best wine to use is the same you will serve with dinner. If you will serve only Champagne, choose a white wine. White wine feels lighter in the gravy and it is our preference, but red wine also makes an excellent gravy; there is nothing against red wine.