Classic Homemade Turkey Gravy

• FOR THE TURKEY STOCK:
• Turkey Neck And Giblets (or Turkey Neck Only)
• 2 Carrots, Coarsely Chopped
• 2 Ribs Celery, Coarsely Chopped
• 1 Onion, Quartered
• 2 cloves Garlic (whole)
• 2 sprigs Rosemary
• 2 sprigs Thyme
• 2 leaves Sage
• 6 cups Water
• FOR THE GRAVY:
• Juice From Turkey Drippings
• 4 Tablespoons Fat From Turkey Drippings
• Homemade Turkey Stock, From Above
• 6 Tablespoons Flour
• Salt And Pepper, to taste

1. For the turkey stock:
2. In a large pot, add turkey neck, giblets (optional), carrots, celery, onion, garlic, rosemary, thyme, sage and water. Bring to a boil over medium high heat. Reduce heat and maintain a simmer. Cover and simmer for 2 hours. Strain the turkey stock in a mesh sieve and discard solids. Set aside.
3. For the gravy:
4. Remove cooked turkey from the roasting pan and pour the drippings and brown bits into a clear measuring cup. Let it sit for a few minutes to allow the fat and juices to separate.
5. Remove the fat by tilting the measuring cup gently and use a spoon to skim out the fat. Place the fat in a small bowl and set aside.
6. Add turkey stock to the juices until you have 4 cups of liquid in total.
7. In a medium saucepan, add 4 tablespoons of fat and heat over medium high heat. Add flour and whisk together. Cook for a few minutes. Add the liquid mixture slowly and whisk continuously to prevent clumping. As the sauce thickens, add more liquid.
8. Allow mixture to come to a simmer and simmer for 5 minutes uncovered. If you prefer a thicker gravy, continue to simmer until it reaches a consistency that you like.
9. Strain the gravy through a mesh sieve. Add salt and pepper to taste.

turkey, turkey, carrots, celery, onion, garlic, rosemary, thyme, water, gravy, turkey drippings, turkey drippings, turkey stock, flour, salt

Taken from tastykitchen.com/recipes/condiments/classic-homemade-turkey-gravy/ (may not work)