If you have time make it a day ahead.

Makes 12 servings ( about 3 cups)

1 tablespoon olive oil

Neck, wing tips and giblets (except the liver) from a 12-14- pound turkey

1 medium onion,coursly chopped

1 large carrot, chopped

1 celery stalk chopped

4 cups of reduced sodium chicken broth (or homemade chicken stock)

2 cups water

2 italian parsly sprigs

1 Thyme sprig, or 1/2 teaspoon dried thyme

1/2 teaspoon whole black peppercorns

1/2 cup dry white wine

3 tablespoons cornstarch, dissolved in 1/4 cup water

freshly ground pepper.

1. Heat a large sauce pan or dutch oven over medium-high heat. Swirl in the oil, then add the turkey parts. onion,carrot and celery. Cook, stirring occasionally, until the turkey is browned, about 10 minutes; reduce the heat to low, cover and cook until the turkey parts andvegetables release thier juices about 10 minutes more.

2.Add the broth, water, parsley, thyme, and peppercorns; bring to a boil and skim off any scumm that rises to the surface. Reduce the heat to low and simmer, partially covered, until broth is very flavorful, about 1 hour. Strain into a clean saucepan, disgaurding the solids( reserving the heart and gizzard if you want to make giblet gravy)

3.Refrigerate until the fat hardens on the surface, 1-2 hours, then scrape it off and discard it.

4. for giblet gravy: trim off the gristle from the gizzard, and finly chop the heart and gizzard. cover and refridgerate until ready for use.

5.When the whole turkey is done , transfer it to a warmed platter to reast; cover with foil. Return the saucepan with the broth to the stove and bring to a simmer; set aside and keep warm.

6.Spoon off and disgard as much fat as possible from the roasting pan- or pour the pan drippings througha strainer into a gravy seperator and let stand until the fat rises to the top.

7. Place the roasting pan over two burnerson medium-high heat, and add the wine. Cook, stirring to scrape up the brown bits from the pan. pour through a strainer into the saucepan with the broth, pressing on the solids with a spoon to extract all thier juices. Discard the solids. Pour the defated pan drippings into the broth.

Bring to boil; Reduce the heat to a gentle simmer.

8. Stir the cornstarch mixture, then whisk it into the simmering broth. Continue cooking and whisking until slightly thickened, about 2 minutes. Stir in the giblets (if using) and heat through. Season to taste with the ground pepper, and serve with the turkey.

per serving(1/4 cup without giblets) 32 cal, 1g fat, 0g fiber =1 point

per serving(1/4 cup with giblets) 51 cal, 1g fat, 0g fiber=1 point