Turkey gravy can be made several ways. This method can be made in advance using neck and giblets to make stock. The boiling stock is then thickened by adding to a dark brown roux made from butter and flour. It is then reheated with additional pan juices after turkey is cooked. Making a roux by slowly browning flour in oil or butter is a classic method. Making a day ahead reduces last-minute stress before dinner time as gravy only needs to be reheated and enhanced with additional pan juices. Makes 12-14 servings. 2 tablespoons cooking oil ½ cup chopped onion ½ cup chopped celery ½ cup sliced carrot Turkey neck and giblets 6 cups chicken stock Dozen sprigs parsley 3 tablespoons butter 3 tablespoons cooking oil ¼ cup flour ¼ cup cream sherry Salt and pepper to taste →Prepare onion, celery and carrots. Heat oil in a large 2- to 3-quart sauce pan over medium heat and saute neck, giblets and vegetables until neck and onions begin to brown and caramelize (about 10 minutes). Deglaze pan with stock. Add parsley and simmer for 2 to 4 hours, skimming debris and foam from top as necessary. Strain out vegetables, giblets and parsley and allow stock to cool so that fats can be removed. Use a fat separator or refrigerate if necessary and strain again to remove solidified fat. →Make a roux by combining butter and oil with flour, stirring constantly over low heat until mixture begins to brown. Continue stirring until it reaches a dark brown color. Bring stock to a boil and slowly add to roux, stirring constantly. Taste for seasoning, adding cream sherry, salt and pepper, if desired. Bring to a boil to thicken gravy, then refrigerate. When turkey is done, add 1 cup of pan juices to prepared gravy to enhance flavor. →Alternatively, place flour into a quart jar and add 2 cups of the chilled stock. Shake well until flour is dissolved. Pour mixture into pan with remaining stock and sherry. Heat over medium heat, stirring often until gravy boils and thickens. A few drops of browning enhancer such as Kitchen Bouquet may be added to enrich gravy. Taste before adding more salt. →Cook’s notes: For a richer flavor, after turkey is removed, deglaze pan with a cup of white wine. Use a wooden spoon to incorporate browned residue called fond into the wine. Strain and add liquid to thickened gravy. Stir and bring to a boil over medium heat while turkey rests. Wondra flour is less likely to create lumpy gravy. Strain gravy if necessary to remove lumps. Remaining pan juices should be reserved for adding to dressing. →Source: Sherrel Jones.