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1 tablespoon olive oil
Heat a large saucepan or Dutch oven over medium-high heat. Swirl in the oil, then add the turkey parts, onion, carrot and celery. Cook, stirring occasionally, until the turkey is browned, about 10 minutes; reduce the heat to low, cover and cook until the turkey parts and vegetables release whether juices, about 10 minutes more.
Add the broth, water, parsley, thyme and peppercorns; bring to a boil and skim off any scum that rises to the surface. Reduce the heat to low and simmer partially covered until the broth is very flavorful, about 1 hour. Strain into a clean saucepan, discarding the solids (reserving the heart and gizzard if you want to make giblet gravy). Refrigerate until the fat hardens on the surface, 1 to 2 hours then scrape it off and discard it.
For Giblet Gravy: Trim off the gristle from the gizzard, and finely chop the heart and gizzard. Cover and refrigerate until ready to use.
When the whole turkey is done, transfer it to a warmed platter to rest; cover with foil. Return the saucepan with the broth to the stove, and bring to a simmer; set aside and keep warm.
Spoon off and discard as much fat as possible from the roasting pan, or pour the pan drippings through a strainer into the saucepan with the broth, pressing on the solids with a spoon to extract all their juices. Discard the solids. Pour the defatted pan drippings through a strainer into a gravy separator and let stand until the fat rises to the top. Bring to a boil, reduce the heat to a gentle simmer.
Place the roasting pan over 2 burners on medium-high heat, and add the wine. Cook, stirring to scrape up the browned bits from the pan. Pour through a strainer into the saucepan with the broth, pressing on the solids with a spoon to extract all their juices. Discard the solids. Pour the defatted pan drippings into the broth. Bring to a boil, reduce the heat to a gentle simmer.
Stir the cornstarch mixture then whisk it into the simmering broth. Continue cooking and whisking until slightly thickened, about 2 minutes. Stir in the giblets (if using) and heat through. Season to taste with the ground pepper and serve with the turkey.
Poster's Notes:
Posted by Terry Goldman
Nutritional Info Per Serving: 21Calories (kcal); 1g Total Fat; (67% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Neck, wing tips, and giblets (except liver) from a 12 to 14 pound turkey
1 medium onion, coarsely chopped
1 large baby carrot, chopped
1 stalk celery, chopped
4 cups reduced sodium chicken broth (or homemade chicken stock)
2 cups water
2 sprigs Italian parsley
1 thyme sprig OR 1/2 teaspoon dried thyme
1/2 teaspoon whole black peppercorn
1/2 cup dry white wine
3 tablespoons cornstarch dissolved in 1/4 cup water
Freshly ground black pepper
Here is a recipe for a low fat turkey gravy which appears in the latest issue of Weight Watchers Magazine. For those of us on the program 1/4 cup with or without the giblets is equal to 1 point. Though I have not tried this recipe, it is very similar to my own method of making gravy, and my family loves it.
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates