8 cups low-salt high quality chicken broth or concentrate.
2 scrubbed unpeeled carrots, cut into chunks
2 celery stalks,cut into chunks
1 rinsed unpeeled large onion, quartered or 2–4 large shallots
stems from 1 bunch fresh italian parsley
Reserved turkey neck, heart, and gizzard and backbone (if removed)
1/2 cup diced thinly sliced applewood smoked bacon; about 3 ounces)
1/4 cup chopped shallots
1/4 cup all purpose flour
3 cups Turkey Stock
1 cup dry white wine
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard. Bring to boil.
Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours.
Transfer neck, backbone, heart, and gizzard to plate. Strain stock into medium bowl and cool. If adding giblets or chopped meat to gravy, pull meat from turkey neck and backbone. Chop meat, heart, and gizzard (if desired).
DO AHEAD: Cover stock and wrap meat and or giblets. Chill up to 3 days.
Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add bacon; sauté until beginning to crisp, about 5 minutes.
Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes.
Whisk in 3 cups stock, wine, and de-greased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.