Aaron's Turkey Gravy

Deep Fried Turkey is the best, but you need a good gravy. Fortunately, you can take the neck and innards from the thawed turkey and make a killer gravy:

4 tablespoons bacon grease
2 tablespoons unsalted butter
2/3 cup all-purpose flour
5 tablespoons olive oil
Neck and innards from 1 (or 2 small) Turkey(s)
1 large onion, quartered
5 carrots, rough chop
4 stalks of celery, rough chop
1 head garlic, sliced
8 allspice berries
8 black peppercorns
Chopped Herbs as desired (Sage, Parsley, Thyme)
5 cups low-sodium turkey or chicken broth
5 Cups of Water
Salt & Pepper


Melt the bacon grease, butter and 1 tablespoon olive oil on medium heat; add the flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Cool and refrigerate the roux until ready to make gravy.

Heat 4 tablespoons olive oil in a large stock pot over medium-high heat. Add turkey neck and giblets cook for 20 minutes. Add the onion, carrots, celery, garlic, herbs, and peppercorns and cook for 5 minutes. Add the Water, cook for 15 minutes. Add the broth/stock, let simmer for 2 hours on low heat. Strain the liquid and clean the pot. Put Stock back into pot and put on heat; add cold roux. Cook and Stir for 10 - 15 minutes until not lumpy (Adding flour for desired thickness)

Season to taste with Salt, Pepper, Thyme, Parsley, Cayenne Pepper, Garlic Powder and Allspice