Great Gravy

1. 1

   Coarsely chop carrots, onion, and celery; saute a few minutes in a little oil along with turkey neck and innards. Add one quart water of chicken stock. Cook, simmerin, 1 to 2 hours until reduced by half. Strain broth through cheesecloth or large coffee filter and refrigerate.

2. 2

   When turkey is dont, remove from roasting pan. Pour drippings into cup measure or fat separator, strain off as much fat as possible. Return drippings to unwashed roasting pan; add refrigerated turkey broth, stir and scrape up brown bits; simmer on top of stove 10 to 15 minutes. Taste and season with salt and pepper.

3. 3

   Thicken by whisking in either a blend of 2 tablespons cornstarch and 2 tablespoons water, or a beurre manie (made with 2 tablespoons flour worked into 2 tablespoons soft butter), along with 1/2 cup cream. Cook 5 minutes, until slightly thickened. Taste and season.

No additional tips available.