Turkey gravy

Break the wings and neck into two to three inch chunks and drop them onto a sheet tray with the chopped onion, carrots and celery.

Roast at 450F for about 15 to 20 minutes.

Add about a cup of water to the tray and scrape up the fond with a wooden spoon; if it is stubborn, heat the tray on the stove for about a minute to loosen it.

Pour the drippings into a saucepan with the chicken stock.

Add the roasted bones, the vegetables, the bay leaves and the thyme and simmer 30 to 45 minutes.

Strain off the bones and the vegetables.

Whisk the flour into the melted butter until smooth and lump-free, then cook the roux about a minute to take off the raw edge.

Whisk in all of the roasted turkey stock.

Bring to a simmer and cook down about 10 minutes until thickened and slightly reduced.

Cool in a quart container and hold in the fridge until serving day.

Add no salt at this stage; the brined turkey drippings are salty.

On the day, add the turkey drippings a little at a time, tasting as you go.

Reduce on the stove to the thickness wanted, about 15 minutes.