Turkey Neck Gravy

Instructions

1. In a large heavy bottom pot, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey necks and cook until browned on both sides.
2. Add the onion, celery, carrot, and seasonings. Stir in broth and water.
3. Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 45 minutes.
4. Strain the broth and discard the necks and vegetables.
5. In a medium saucepan, combine the ½ cup of fat from the turkey drippings or butter (or use a combination of both to make a total of ½ cup) over medium heat. Add the flour and sage and cook, while stirring, until the flour starts to lightly brown, about 3 to 4 minutes.
6. Once browned, gradually add any juices from the turkey and the strained broth, stirring until very smooth after each addition. It will seem very thick and pasty at first, continue slowly adding the broth and stirring until smooth.
7. Once all of the broth is added, let the gravy simmer over medium-low heat until thickened to desired consistency.
8. Taste and season with salt and pepper.