Bammy'S Turkey Gravy

1. 1

   For the stock, combine the first nine ingredients in a pot and let simmer for one hour, or more.

2. 2

   Pass stock through a fine strainer and reserve the liquid. Trim off all usable meat from the neck. If desired, with a paring knife trim the giblets well. Cut neck meat and giblets into bite-sized pieces and add to stock. Discard all other vegetables and herbs. Cover and put in refrigerator; this step can be done a day ahead. You can use this stock and lots of butter to baste the turkey.

3. 3

   To make the thickener, put the flour and two cups of the chilled turkey broth in a jar. With the lid on tight, shake vigorously until it is smooth with no lumps. (The stock cannot be hot, or else it will be lumpy.)

4. 4

   To make the gravy, bring the turkey stock to a low simmer. When the turkey is done, remove it from the pan to rest and skim off most of the fat-but not the turkey juices! Place the roasting pan over a burner or two on the stovetop over medium heat.

5. 5

   To incorporate the caramelized turkey bits and flavorful juices into the gravy, pour the thickener into the pan and bring to a simmer. Scrape up the bits from the bottom with a rubber spatula.

6. 6

   While whisking, slowly add the stock to the pan. Whisk continuously until all is added-don't leave the stove, it is very important that you keep whisking! Return to boil and it will thicken to deeply flavored, silky gravy. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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