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1
Heat the vegetable oil in a saucepan over medium heat.
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2
Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes.
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3
Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
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4
Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large degreasing cup.
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5
Strain the broth; save the giblets for chunky gravy, if desired.
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6
Put the roasting pan on the stovetop over low heat.
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7
Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon.
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8
Transfer the liquid and bits to the degreasing cup.
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9
The fat will rise to the top of the degreasing cup.
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10
Spoon off 1/2 cup fat and transfer to a saucepan.
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11
Scatter in the flour; cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
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12
Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy).
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13
Bring to a boil, then adjust the heat so the gravy simmers gently.
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14
Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the degreasing cup.
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15
Simmer, whisking occasionally, until the gravy thickens, about 10 minutes.
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16
Add the Worcestershire sauce and season with salt and pepper.
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17
Photograph by Levi Brown
