Turkey Gravy

• 3 pounds turkey bones*
• 1/2 cup canola oil
• 6 cloves garlic, roughly chopped
• 2 medium onions, roughly chopped (about 2 1/2 cups)
• 2 stalks celery, roughly chopped (about 3/4 cup)
• 2 large carrots, roughly chopped (about 3/4 cup)
• 4 teaspoons fresh black peppercorns, smashed with back of knife
• 1 cup brandy
• 1 gallon chicken stock or low-sodium chicken broth
• 2 cups veal demi-glace
• 1/2 bunch fresh basil, for steeping (about 1 1/4 ounces)
• 2 teaspoons kosher salt
• *If turkey bones are unavailable, use chicken backs, or, for more turkey flavor, a combination of chicken backs and turkey necks.

1. Arrange rack in center of oven and preheat to 425u0b0F. In roasting pan, toss bones with 1/4 cup oil. Roast until well browned, about 20 minutes. Remove from oven and set aside.
2. In heavy, large pot over moderately low heat, heat remaining 1/4 cup oil until hot but not smoking. Add garlic, onions, celery, and carrots and saute until golden brown, 16 to 18 minutes. Add peppercorns and continue cooking until aromatic, 2 to 3 minutes. Add brandy and simmer, uncovered, until reduced by half, about 1 minute.
3. Add turkey bones, chicken stock, and demi-glace and bring to a boil. Reduce heat to low and simmer until thickened and reduced by half, 2 to 2 1/2 hours. Strain, return to pot, and place over moderately low heat. Skim excess fat, then add basil, remove from heat, cover, and let steep 10 minutes.
4. Strain gravy through cheesecloth-lined sieve into large pot. Stir in salt and keep warm.

turkey, canola oil, garlic, onions, stalks celery, carrots, fresh black, brandy, chicken, veal demi, fresh basil, kosher salt, if turkey

Taken from www.epicurious.com/recipes/food/views/turkey-gravy-236465 (may not work)