Turkey Gravy

• 2 tablespoons canola oil
• Turkey backbone, neck bone and wing tips, cut into 3-inch pieces
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 large onion, chopped
• 4 cups reduced-sodium chicken broth
• 6 sprigs fresh parsley
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh sage
• 1 teaspoon minced fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. In a Dutch oven, heat oil over medium-high heat. Add turkey parts; brown on all sides, 8-10 minutes. Remove from pan. Add carrots, celery and onion; cook and stir until browned and softened, 6-8 minutes.
2. Return turkey parts to Dutch oven. Pour in broth; stir in parsley, garlic, bay leaves and peppercorns. Bring to a boil. Reduce heat; simmer, covered, for 30 minutes.
3. Strain broth; discard bones, vegetables, bay leaves and peppercorns. Return broth to pan, and bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and water. Whisk cornstarch mixture into broth until thickened. Stir in remaining ingredients.

canola oil, turkey backbone, carrots, celery, onion, chicken broth, parsley, garlic, bay leaves, peppercorns, cornstarch, cold water, lemon juice, fresh sage, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/turkey-gravy/ (may not work)