Giblets and neck, well rinsed, except liver
3 carrots, cut in 2-inch lengths
1 medium yellow onion, peeled and quartered
1 head garlic, peeled of paper skin and top cut off
4 leafy celery tops
3 to 4 sprigs thyme (optional)
2 quarts plus about 1 cup chicken stock (divided use)
1 cup dry white wine (optional)
4 tablespoons flour
Salt and black pepper
2 tablespoons cream

After the turkey has begun to brown, add to the pan the giblets and neck, carrots, onions, garlic, celery tops and thyme, if using. Roast until vegetables and giblets are brown, about 45 minutes to an hour. If pan becomes dry, add some chicken stock.

Transfer vegetables, giblets and neck to a saucepan. Add 2 quarts stock to the saucepan and bring to a boil. Reduce to a simmer and cook until reduced by half. With a slotted spoon, remove and discard vegetables, giblets and neck except the garlic. Squeeze the garlic into a small dish and mash with a fork; whisk this mashed garlic back into the stock.

When turkey has finished cooking, remove to a platter and keep warm; turn oven to 400 degrees. Pour off the drippings into a separator, discard fat. Add drippings to the stock.

Add the flour to the turkey pan, using a small spatula to scrape the browned bits into the flour. Whisk 1 cup of the stock into the roasting pan (or enough to cover the bottom). Return to oven for about 10 minutes, stirring once after 5 minutes.

Remove pan from oven and whisk in about half of the remaining stock, stirring to mix. Pour contents of roasting pan into the saucepan of stock and stir. Bring to a boil, reduce heat to a simmer and cook until thickened, about 10 to 15 minutes. Strain, if desired. Finish the gravy by stirring in the cream. Adjust seasonings. Makes 1 quart or 8 ( 1/2 -cup) servings, each 102 calories, 3 grams fat, 1,200 mg. sodium.