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Cook�s Illustrated Giblet Pan Gravy


To eliminate the rush to make gravy once the turkey emerges from the oven, you can make this gravy over several hours. Steps 1 and 2 can be completed while the turkey is brining. While the bird is roasting, proceed with Step 3, then complete Step 4 while the bird is resting.


1 tablespoon of vegetable oil
Reserved turkey giblets, neck and tailpiece
1 onion, unpeeled and chopped
6 cups turkey or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups of water
2 sprigs fresh thyme
8 parsley stems
3 tablespoons unsalted butter
� cup all-purpose flour
1 cup dry white wine
salt and ground black pepper



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