Amazing Turkey Gravy

Grandma's gravy was unsurpassed.  It was never lumpy or fatty and it was even more delicious the day after. 

Getting the gravy perfect is a relatively simple process using heat, a whisk, and flour. The trick is to get the flour mixture or "roux" as smooth as possible (hence no lumps) and get as much of the fat out of the pan juices as possible. This can be tricky since the turkey Grandma used to make was similar to Martha's...doused hourly with a butter and white wine mixture. The butter would always wreak havoc with the fat content, but there are all sorts of fat separators and other tricks to remedy this. Namely pouring the pan juices in a big Pyrex bowl or measuring cup, putting it in the fridge until the fat comes to the surface, and skimming it off with a spoon. This usually did the trick and made the gravy flawless! Bet it will work for you too! 

Amazing Turkey Gravy

Pan juices (with fat removed)
1 cup dry white wine
6 Tbsp all-purpose flour
4 cups turkey giblet stock, including reserved cooked neck and giblets

Pour pan juices into heat safe container and put in fridge to quickly separate the fat. While this is chilling, pour white wine into pan and deglaze over moderately high heat, scraping up brown bits. Bring to a boil and remove from heat.

Pour one cup of liquid from simmered giblets plus reserved pan juices (with fat removed) into saucepan with the flour and whisk until smooth over medium high heat about 3 minutes. Slowly add wine mixture and whisk continuously until thickened. Season with salt and pepper to taste.