Make this the day before Thanksgiving and you will have only to add the drippings from the turkey on the great day when you're all hassled anyway. Refrigerate it and reheat it while the turkey is being carved.
Makes about one quart.
2 lbs. backs and necks of turkey or chicken neck, gizzard, and heart of the turkey
1 qt. cold water
1 bay leaf
2 or three fresh sage leaves
1 onion stuck with 2 cloves
1 tsp. salt
1 tsp. pepper
2 cups dry red wine (e.g. a cabernet or shiraz)
2 Tbsp. cornstarch mixed with 1 cup cold water to a smooth slurry
Drippings from the roasted turkey
1/4 cup fresh parsley, minced
Wash the backs and necks thoroughly in cold water and put them in a deep stock pot with the reserved giblets from the turkey. Cover with cold water and bring to a boil. Skim carefully. Lower heat and skim again if necessary. Add the bay leaf, sage leaves, onion, salt, and pepper and bring to a simmer. Cover and simmer, barely moving the water for one hour. Add the wine and let the broth bubble along for another hour.
Strain, discard all solids, and refrigerate overnight, covered. Put the broth back into a large saucepan, bring to a simmer, then whisk in the drippings from the roasted turkey. Make the slurry and whisk in just enough of it to make a consistency of heavy cream - no thicker or your gravy will be sludgy. Taste and adjust the seasoning (add more salt or pepper if necessary). Just before serving stir in the minced parsley and divide the gravy into two pitchers or gravy boats, one for each end of the table.
This amount of gravy is normally enough for 10 or 12 people; however, I have a family that clamors for an excessive amount so I double the recipe. You can always put some in a small container with the "take-home" leftovers or for your own pleasure the following day.