Giblet Pan Gravy

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8 parsley stems

1 1/2 quarts turkey broth or chicken stock (or 1 quart low-sodium canned broth plus 2 cups water)

1 onion , unpeeled and chopped

salt & fresh ground pepper

1/4 cup flour

2 sprigs thyme

1 cup dry white wine

3 tablespoons unsalted butter

reserved turkey giblets, neck, and tail piece

1 tablespoon vegetable oil

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