No matter how you get that turkey to the table, this gravy should always go along with it.
Makes 4 cups
2 Tablespoons unsalted butter, plus 1 Tablespoon
Turkey neck, cut into 3 or 4 pieces
1 ribs celery, chopped
1/2 medium yellow onion, chopped
2 sprigs thyme
1 sprig rosemary
4 large sage leaves
1 bay leaf
5 cups cold water
4 tablespoons cold butter, cut into small pieces
4 tablespoons flour
1/2 teaspoon each salt and pepper
Remove liver from giblets and refrigerate (cooking the liver in the stock can become bitter). Melt 2 tablespoons of butter in a heavy bottom sauce pan. Add the chopped turkey neck, celery, and onion and saute until the neck is browned and the vegetables have softened. Add giblets (minus the liver), herbs, and water to the saucepan and bring to a boil. Reduce heat and simmer for about an hour. Meanwhile, melt 1 tablespoon of butter in a small skillet and saute the liver until cooked through; chop very fine (mince) and then set aside for later.
Drain the stock, return it to the saucepan and bring to a simmer; there should be about 4 cups. Knead the butter and flour together to form a paste. Whisk in the butter/flour paste in 3 or 4 stages allowing the gravy to thicken each time until you reach the desired consistency. Stir in the minced lever and season with salt and pepper.