Step 1

Heat oil in large stockpot or dutch oven over medium high heat. Add turkey neck and giblets. Allow to cook a few minutes undisturbed to get nice and brown. Use tongs to flip and brown other side.

Step 2

Add onion quarters, carrot, celery, and garlic. Allow to brown, stirring only occasionally, to brown all sides evenly. Add wine to pot and scrape bottom of pan to deglaze. Allow wine to boil and cook for a couple of minutes. Add water, peppercorns, herbs, and bay leaf to pot. Do not cover. Bring to a boil, then reduce heat to a simmer for at least one hour. The longer you cook the stock, the better it will taste.

Step 3

Strain liquid into a container. Refrigerate until ready to use.

Step 4

Heat oil in Instant Pot on saute mode. Add turkey neck and giblets. Allow to cook a few minutes undisturbed to get nice and brown. Use tongs to flip and brown other side.

Step 5

Add onion quarters, carrot, celery, and garlic. Allow to brown, stirring only occasionally, to brown all sides evenly. Add wine to pot and scrape bottom of pan to deglaze. Allow wine to boil and cook for a couple of minutes. Add water, peppercorns, herbs, and bay leaf to pot. Lock cover. Cook on high pressure for one hour. Quick release pressure.

Step 6

Strain liquid into a container. Refrigerate until ready to use.

Step 7

Combine remaining drippings from the cooked turkey with the broth you cooked earlier.

Step 8

In a medium sauce pan, melt butter over medium heat. Add flour and stir. Cook until mixture is golden brown and smells wonderful.

Step 9

Add a ladle of your broth mixture and whisk until you have a thick paste and there are no lumps. Add another ladle and whisk again until smooth. Continue adding liquid and whisking until everything is combined and smooth.

Step 10

Reduce heat to low and continue to cook if gravy needs thickening. Add salt and pepper, as desired. Amount of salt depends on how much of the turkey drippings you use, so be sure to taste. Transfer to gravy boat and serve hot.