Step 1

In a large saucepan, combine the water, giblets and neck, quartered onion, the celery, crushed garlic, salt and pepper. Bring to a boil, then reduce the heat to low, partially cover, and simmer while the turkey roasts, adding water as necessary to maintain the water level. Remove the stock from the heat when the turkey is done. Strain the stock through a colander and reserve. Discard the solids.

Step 2

Pour off and discard all but 2 tablespoons of the pan drippings from the turkey roasting pan. Place the pan over medium-high heat, then add the butter and flour and whisk to combine. Add the minced onion, minced garlic and Scotch bonnet chile, and cook, stirring, until softened, about 1 minute. Sprinkle in the chili powder and cumin and cook, stirring, for about 2 minutes. Gradually whisk in 2 cups of the reserved stock into the pan, scraping up bits from the bottom of the pan. Cook until the sauce has thickened, 5 to 8 minutes. Taste, and season with more salt and/or pepper, if desired. Then stir in the pecans to combine.

Step 3

Serve alongside turkey, or refrigerate and reheat over low heat until warm.