Roasted Turkey Pan Gravy

• Turkey neck and giblets (exclude liver), from bird
• 2 turkey wings (about 1 lb total), optional but recommended
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• ½ cup dry white wine
• 4½–5 cups unsalted turkey stock, divided
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• Bay leaf, 1
• ¼ cup rendered turkey fat or unsalted butter
• ½ cup all-purpose flour
• Up to 1 cup defatted turkey roasting juices, to taste
• 1–2 Tbsp dry sherry, optional
• Freshly ground black pepper, to taste; salt only if needed

1. Heat oven to 425°F. Roast neck, optional wings, onion, carrot, and celery on a sheet pan until well browned, 35–45 minutes. Transfer solids to a saucepan.
2. Deglaze roasting pan with white wine, scraping up browned bits. Add wine and fond to saucepan with 4½ cups turkey stock, thyme, rosemary, and bay leaf. Simmer gently 60–90 minutes, then strain. Add remaining stock as needed.
3. In a clean saucepan over medium heat, melt turkey fat or butter. Whisk in flour and cook 4–6 minutes to a golden roux. Slowly whisk in warm fortified stock. Simmer 8–12 minutes, stirring, until smooth and lightly coating a spoon.
4. Whisk in defatted turkey pan juices a little at a time, tasting frequently. Add sherry if using and black pepper. Thin with stock if needed; simmer longer to thicken if needed. Strain for an extra-silky finish.

CHEF’S NOTE  A brined turkey can produce salty drippings: use unsalted stock and add the pan juices only after tasting. To make ahead, prepare fortified stock and roux-based gravy, then add fresh pan juices when reheating. Can make base 1–2 days ahead.