Turkey Gravy

4 tablespoons butter

4 tablespoons all-purpose flour

1 small shallot, minced

1 garlic clove, minced

1 tablespoon chopped fresh sage leaves

1 tablespoon chopped fresh tarragon leaves

4-8 ounces reserved broth from cooking the turkey (or substitute with more stock)

1 quart turkey stock (recipe below)

a splash dry Spanish sherry, like Amontillado or Manzanilla

Melt the butter in a pot or Dutch oven. Add the garlic and shallot, cook until tender but not browned. Add the flour and stir to make a roux. Cook for 4-5 minutes over medium to low heat. Add the reserved cooking broth and turkey stock, whisking constantly to avoid any lumps. Allow the gravy to simmer and reduce down ¼ of the way, stirring constantly. Stir in the herbs and a splash of Spanish sherry. Taste for seasoning.

For the Turkey Stock:

2 pounds turkey necks

2 pounds chicken feet

1-2 carrots, peeled and chopped

1 large yellow onion, peeled and chopped

1-2 stalks celery, chopped

1 teaspoon black peppercorns

½ bunch Italian parsley

Heat your oven to 400˚F. Rinse and dry the turkey necks and place on a wire rack fit over a rimmed baking sheet. You can also roast directly on a sheet tray that has been lined with parchment paper. Roast for 30-40 minutes or until golden brown.

Transfer the roasted neck and feet to a large pot. Add the carrots, onions, celery, black peppercorns and Italian parsley. Add enough water to cover the necks and feet. Bring to a simmer and cook for 90-120 minutes, until the meat easily falls off the turkey necks. Skim any foam that rises to the top while cooking. Strain the broth, discarding the solids. You can reduce the strained broth for a slightly stronger turkey taste.

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