Step 1

Add the vegetable oil to a large Dutch oven and heat to medium high heat. Once the oil is hot, add the turkey neck. We recommend cutting the neck into as many pieces as you can by cutting between the individual vertebrae with a chef’s knife or cleaver. Sear on medium-high heat, flipping the neck every few minutes, until all sides are browned.

Step 2

Add the onion, celery, and carrot to the Dutch oven, mix together, and season  with salt and pepper. Continue cooking on medium-high heat until the vegetables are softened.

Step 3

Once the vegetables are softened, pour in the 6 cups of chicken broth, and then add 2 bay leaves, and the soy sauce. Mix together, being sure to scrape up the browned bits (fond) from the bottom of the pot into the mixture. Bring the mixture to a boil, then reduce heat to a simmer, cover the Dutch oven, and let simmer for 1 hour.

Step 4

After simmering for 1 hour, strain the liquid from the solids, and discard the solids. Put the liquid gravy back into a pot and keep on medium heat.

Step 5

To thicken the gravy, make a roux by melting butter in a saucepan over medium heat, then slowly whisking in flour until the mixture turns golden brown. Do not let the mixture burn. When the roux is golden brown, whisk it into the gravy, then bring the gravy to a boil, then reduce to a simmer, and let simmer for 5 minutes.

Step 6

After simmering, season the gravy to your taste with salt and pepper. If the gravy is too thin for your taste, thicken with more roux. Serve warm and enjoy!