Savory Herb Gravy

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 6  peppercorns black
• 1  carrots cut into 2-inch pieces
• 1  celery stalks cut into 2-inch pieces
• 3 tablespoons flour all-purpose
• 4  parsley 
• 0.5 teaspoon salt 
• 2  thyme sprigs 
• 10 servings turkey 
• 10 servings reserved turkey neck and giblets 
• 2 teaspoons vegetable oil 
• 4 cups water 
• 1  onion yellow unpeeled quartered

Equipment

• bowl
• sauce pan
• whisk
• colander

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add turkey neck and giblets; cook 5 minutes, browning on all sides.
3. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard.
4. Remove meat from neck; finely chop meat. Discard neck bone.
5. Add neck meat to cooking liquid.
6. Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids.
7. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
8. Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth.
9. Add remaining cooking liquid, turkey drippings, salt, and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.