| 2 parts water to 1 part white wine|
|1 tsp salt|
| parsley • sprig|
|1 whole onion|
|1 whole carrot|
|2 tbsp butter|
Cover the giblets and the neck with water and dry white wine. Add remaining ingredients. Bring to a boil for 1 minute. Skim, cover the pan and reduce heat to low. Cook for 1 hour, strain the broth and pour into a clean saucepan and cook until reduced to one cup, then adjust seasonings.
When turkey has finished roasting add all of the juices from the pan to the giblet broth. If thicker gravy is desired add flour 1 tbsp at a time until desired thickness is achieved. Cook for an additional 3 minutes on low heat. Finish by swirling in 2 tbsp of butter.