- Turkey neck and giblets (from Bourbon and Brown Sugar Glazed Turkey)
- 1 cup dry white wine
- 3 pounds chicken wings
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 tablespoons whole grain mustard
- 2 teaspoons soy sauce
- Kosher salt, freshly ground pepper
- Preheat oven to 425°F. Arrange turkey neck and giblets in a large ovenproof skillet. Roast until very well browned, 35–40 minutes. Remove from oven, add wine, and set over medium heat. Cook, scraping up any browned bits, until wine is reduced by three-quarters, 8–10 minutes. Transfer neck, giblets, and liquid to a large pot; add chicken wings, onion, garlic, and 8 cups water. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 3 cups, about 1 hour. Strain stock through a fine-mesh sieve into a large bowl; discard solids.
- Melt butter in a medium saucepan over medium heat, then whisk in flour. Cook, whisking often, until flour begins to smell mildly nutty, about 5 minutes. Whisking vigorously, add warm stock; bring to a simmer. Cook 1 minute; reduce heat to low and whisk in mustard and soy sauce. Season with salt and pepper. Keep warm until ready to serve.
- Gravy can be made 1 day ahead. Cover and chill.