Name: Greek-Inspired Fresh Oregano and Giblet
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes about 5 1/2 cups
Ingredients: Pan juices reserved in turkey roasting pan from Salt-Roasted Turkey with Lemon and Oregano or from any other roast turkey; 4 1/2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth Neck, heart, and gizzard reserved from Ultimate Turkey Stock; 1 cup finely chopped onion; 1/2 cup all purpose flour; 1/2 cup dry white wine; 2 1/2 tablespoons chopped fresh oregano; 2 tablespoons fresh lemon juice; 8-cup measuring cup

PHOTOGRAPHY BY HANS GISSINGER

The technique: Whole-animal eating is trendy, but using all parts of the bird is nothing new when it comes to gravy. Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor. We recommend using only the neck, heart, and gizzard to make the gravy. The flavor of the liver can overwhelm the rest of the ingredients.
The payoff: You haven't wasted a thing, and youve added an earthy dimension to your gravy.

Recipe notes

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