Step 1

Preheat oven to 400 .Cover a sheet pan with aluminum foil for easy clean up.

Step 2

Place turkey neck and other turkey parts on the pan (minus the turkey liver). Place the carrots, onions and celery onto the pan around the turkey parts.

Step 3

Roast at 400 for 1 hour. Making sure the turkey neck has browned on top.

Step 4

When done roasting move the turkey parts and the cooked carrots, onions and celery to a large stock pot.

Step 5

Scrape all browned turkey bits into the pot.

Step 6

Add 8 cups turkey/ chicken stock (or 8 cups water and 8 teaspoons turkey base like: Better than Bouillon)

Step 7

Simmer uncovered for about 1 hour.

Step 8

Strain the liquid from the solid vegetables and turkey parts. Reserve the liquid and discard the turkey parts and the vegetables.

Step 9

Move all the liquid to a bowl and refrigerate overnight to allow the fat to separate from the liquid. OR If you are short on time you can use a Fat Separator Measuring Cup to separate the fat from the liquid. This is a lot faster option. You can freeze the stock at this point and make the gravy later.

Step 10

Melt the butter or reserved fat in a medium saucepan over low heat. Remove from heat.

Step 11

Whisk the flour into the fat.

Step 12

Whisk in 1/2 cup drippings liquid until smooth. Whisk in another half cup. Repeat until all drippings/liquid is used. (You can use store bought stock or broth OR Turkey Base from Better than Bouillon at this point if you do not have turkey drippings).

Step 13

Bring to a boil over medium-high heat. Reduce heat to low and simmer 1 minute. Season to taste as desired: add salt, pepper, and seasonings.

Step 14

Strain the gravy to keep it free of lumps as you pour it into your serving dish or gravy boat. Serve warm.