This gravy is enhanced by white wine and sautéed mushrooms. To make the gravy process less stressful, follow the directions up to the pan drippings and set aside. As the turkey “rests,” after grilling, resume the gravy and it’ll come together in a matter of minutes. If you are making the Maple-Glazed Turkey, use any extra glaze…or better yet, make another batch for the gravy and omit the white wine!
Place neck bone, giblets, celery and onion in a saucepan with 2-3 cups of water. Let simmer 1 ½ hours. Strain and retain liquid, discarding vegetables and giblets, set aside. Heat turkey pan drippings or stock/demi-glace in a sauté pan over medium heat, add a little of the liquid and the flour and whisk for 3-5 minutes until flour is browned (this eliminates the raw flour taste).
Stir in the wine (or leftover maple glaze) and a little more of the giblet liquid until the consistency is smooth and thick. Add sautéed mushrooms. Adjust seasonings and serve with Southern Sausage Dressing and Grilled Butterflied Turkey.