- Turkey neck
- half a carrot
- celery stalk
- half an onion, quartered
- First off, get your turkey neck, a half a carrot, celery stalk and a half an onion, quartered. Throw them all together into a medium sized saucepan and fill about three quarters of the way up with cold water.
- Put the pan on a medium high heat, bring to a boil, then lower the temp and allow to simmer for about an hour or so.
- Throw a lid on the top and turn it down even lower and allow it to cook for another hour. Strain broth from solids (toss the solids) and set aside for later gravy making. If it is hours away from that event, refrigerate the broth.
- Turkey broth
- White pepper
- Salt and pepper to taste
- Okay, the turkey has been removed from the pan and is resting comfortably. Skim the big greasy globs of fat from the roasting pan and place in a medium sized saucepan (there should be about three tablespoons or so of fat, depending on the size of your bird).
- Next, take an equal amount of flour and add to that turkey grease. The heat should be about medium high and you need to whisk away to your heart’s content until the roux (pronounced ROO) is golden and thick, and naturally lump-less. This roux procedure will take you all of five minutes-very easy, you can’t mess this up. Set your beauteous roux aside.
- Now back to the roasting pan. Add a cup of your reserved turkey neck stock to the roasting pan and turn up the heat (you will probably need two burners for the job) and bring it to a boil.
- Using your wire whisk, scrape up all the browned bits off the bottom of the pan. Those browned bits contain concentrated turkey flavor that will make your turkey gravy absolutely to die for. Don’t skip this step.
- Now add all the golden roux in the saucepan you just made and whisk like your life depended on it. In just moments, a beautiful, velvety bronzed gravy should be emerging and filling you with the joy of accomplishment.
- To extend your gravy add a package of dry turkey gravy mix (and the accompanying water) to the already made gravy.