Turkey gravy from backs and necks

Cut the turkey neck and back up so the pieces will brown in the pot.

Heat a little olive oil in the pot for about a minute and a half, add the turkey pieces and brown them all the way around; browning them intensifies their flavour. Take them out.

Add a little more oil and a rough chop of celery and onion, and carrot if you have it; soften them until they start to colour in spots.

Add a quart of chicken stock, a quarter cup of white wine or vermouth, and fresh sage, rosemary and thyme.

Bring to a boil, return the browned turkey pieces, lid on, turn down to a simmer and reduce by about a third, 15 to 20 minutes.

Strain out the solids and keep the liquid.

In a pan melt four tablespoons of butter, whisk in a quarter cup of flour and cook about a minute to get rid of the raw flour taste.

Pour the turkey pan drippings into a separator and add the defatted liquid a little at a time, stopping when you reach the fat.

Add the strained stock little by little until it is as thick or thin as you like. Without drippings, use the stock alone from this point.

Add about half a teaspoon of granulated garlic and about a tablespoon of soy or soy paste for savouriness, simmer, and check the consistency.

Make the gravy while the turkey rests, loosely covered with foil, for about 25 minutes.