Make Beurre Manie by mixing 2 ounces of butter with 2 ounces of flour, until it makes a soft dough.
Tilt the turkey roasting pan and skim as much of the fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Maderia. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until almost completely evaporated, about 10 minutes.
Add the carrots, onions and celery, rosemary and peppercorns. Cover with cold water by 4 inches. Bring to a boil. Reduce hear to a simmer and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
Strain the stock and refrigerate for up to 4 days.
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|Serving Size: 1 Serving (2519g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 487 (44%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 121.9mg||38 %|
|Sodium 90.4mg||3 %|
|Potassium 1256.9mg||33 %|
|Total Carbohydrate 92.6g||27 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 81.5g|
|Protein 11.6g||17 %|
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Calories per serving: 1115
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