1 Tbsp. vegetable oil
Backbone from turkey
Neck from turkey
1 large onion, quartered
3 carrots, roughly chopped
2 celery stalks, roughly chopped
4 fresh thyme stalks
1 C. dry white wine
2 quarts chicken or turkey stock
Kosher salt & freshly cracked black pepper
Heat the oil in a large saucepan. Brown the backbone pieces, neck and vegetables to caramelize.
Deglaze with the wine, scraping the browned bits off the bottom of the pan.
Reduce until only about 1/4 C of liquid remains.
Pour in the chicken or turkey stock.
After simmering for about 45 minutes the broth will be deeply flavorful and intense.
In a separate pan, melt 4 Tbsp. butter and add 4 Tbsp. of flour cooking until golden blond.
Strain the bones and veggies off of the stock.
Whisk half of the roux (flour/butter mix) in the strained stock to make a great gravy.Continue to add roux a tablespoon at a time until it is the consistency you like.
Season to taste with salt and pepper