Lunch: Turkey Gravy

Ingredients

3-1/2 pounds Turkey Legs Or Wings
1 pound Turkey Necks
1 Large Onion, Chopped
1 Large Carrot, Chopped Into Large Chunks
1 stalk Celery, Chopped
4 sprigs Parsley
4 sprigs Thyme
1 Bay Leaf

Instructions

Heat oven to 375 ºF. Arrange turkey legs and neck on a rimmed baking sheet and cover tightly with foil. Roast for 1 hour.
Transfer legs and neck to a stock pot. Pour drippings from baking sheet into a fat separator, set aside to settle. While the pan is still hot, pour 1 cup of water onto the baking sheet. Carefully scrape any brown bits from the pan using a wooden spoon. Pour liquid into the pot with the turkey. Add onion, carrot, celery, parsley, thyme and bay leaf. Add 10 cups of water. Bring to a low boil, reduce heat and simmer uncovered until reduced by 1/3, about 3 hours.
Strain stock through a fine-mesh strainer into a clean saucepan. It should total about 6 cups. If it’s more, bring to a boil and reduce to 6 cups. This can be made up to a week ahead. Store in an airtight container and refrigerate.

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