Giblet Pan Gravy

Complete step 1 up to a day ahead, if desired. Begin step 3 once the bird has been removed from the oven and is resting on a carving board.

1. Heat oil in Dutch oven over medium heat until shimmering. Add neck, giblets, and tailpiece and cook until golden and fragrant, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Reduce heat to low, cover, and cook until turkey parts and onion release their juices, about 15 minutes. Stir in broth, water, thyme, and parsley, bring to boil, and adjust heat to low. Simmer, uncovered, skimming any impurities that may rise to surface, until broth is rich and flavorful, about 30 minutes longer. Strain broth into large container and reserve giblets. When cool enough to handle, chop giblets. Refrigerate giblets and broth until ready to use. (Broth can be stored in refrigerator for up to 1 day.)
2. While turkey is roasting, return reserved turkey broth to simmer in saucepan. Melt butter in separate large saucepan over medium-low heat. Add flour and cook, whisking constantly (mixture will froth and then thin out again), until nutty brown and fragrant, 10 to 15 minutes. Vigorously whisk all but 1 cup of hot broth into flour mixture. Bring to boil, then continue to simmer, stirring occasionally, until gravy is lightly thickened and very flavorful, about 30 minutes longer. Set aside until turkey is done.
3. When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from pan, leaving caramelized herbs and vegetables. Place pan over 2 burners set on medium-high heat. Return gravy to simmer. Add wine to pan of caramelized vegetables, scraping up any browned bits. Bring to boil and cook until reduced by half, about 5 minutes. Add remaining 1 cup turkey broth, bring to simmer, and cook for 15 minutes; strain pan juices into gravy, pressing as much juice as possible out of vegetables. Stir reserved giblets into gravy and return to boil. Season with salt and pepper to taste and serve.