Zinfandel Gravy

By Sunset
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Giblets and neck from a 16- to 18-lb. turkey

2 large onions, quartered

2 large carrots, cut into chunks

1 cup sliced celery

4 1/2 cups reduced-sodium chicken broth, divided

2 3/4 cups Zinfandel, divided

2 strips (each 3 in.) orange zest

1/2 teaspoon freshly ground black pepper

Cooked apple mixture and fat-skimmed turkey pan juices from Wine-Smoked Turkey

1/2 cup cornstarch


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