Ingredients

• 2 spanish onions
• 1 # of celery
• 6 carrots
• 6-8 pounds of Turkey necks, wings and legs
• 4 oz olive oil
• 1/2 Cup Flour
• 1/2 Cup Vegetable oil
• Fresh cracked black pepper and sea salt to taste

Method

• Rough chop the carrots, celery and peeled onions, AKA- Mirepoix
• place vegetables in a roasting pan with a touch of olive oil and roast at 375 degrees until the vegetables are golden brown.
• wash all of the turkey bones and place in a roasting pan with a touch of olive oil and roast at 375 degrees until golden brown.
• Place roasted veggies and bones in a large stock pot and cover the ingredients with water.
• Bring the Turkey stock to a boil and simmer for 60-90 minutes.
• Strain the liquid from the bones and veggies and discard the bones and veggies, NOT the liquid.
• Place the liquid in a pot and bring to a boil. Reduce the liquid by 50-60%. Once the liquid has been reduced, you can season with Salt and Pepper.
• In a small sauce pot, heat the veggie oil and add the flour, cook the mixture until it gets a nutty aroma and then whisk into your delicious Turkey broth. This will thicken the broth to make your Gravy.
• Make sure you pour all of the dripping from your roasting pan into the gravy and Voila, NO MORE TURKEY grave that “Sucks,”

Happy Thanksgiving!

…and nowI will teach you how to cook a 20# Turkey in 1 hour…..