The best turkey gravy

Ingredients:

• 2 tablespoons of vegetable oil
• 1 medium onion or leek, thinly sliced
• Turkey neck and giblets (excluding liver)
• 8 cups lightly salted turkey broth or chicken broth
• A few sprigs of thyme, parsley, rosemary and/or sage
• 1 bay leaf
• Rendered fat from roasting turkey (from roasting pan)
• 0.5 cups premium flour
• A little Worcestershire sauce

Preparation:

1. Heat vegetable oil in a saucepan over medium heat. Add the onion, turkey neck, and giblets; cook, stirring, for about 15 minutes. Add the broth, herb sprigs, and bay leaf; cover and simmer for about 2 hours (while the turkey roasts).
2. Once your turkey is done, transfer it to a cutting board to rest and pour the fat from the roasting pan into a large fat separator. Strain the broth; save the giblets for gravy with the pieces, if desired.
3. Place the roasting pan on the stove over low heat. Add a little broth and scrape up any stuck-on bits of meat with a wooden spoon. Pour the liquid and any bits into a fat separator.
4. The fat will rise to the top. Use a spoon to skim off 1/2 cup of the fat and transfer it to the pan. If you don't have enough rendered turkey fat, add enough butter to make up 1/2 cup. Add the flour and stir. Cook over medium heat, stirring with a wooden spoon in a figure-eight motion, until the flour mixture is lightly browned, about 4 minutes.
5. Gradually pour the hot broth into the flour mixture, whisking constantly (this is important, otherwise your gravy will be lumpy). Bring to a boil, then reduce the heat so the gravy simmers gently.
6. Add the remaining fat to the sauce, discarding any excess in the separator. Simmer over low heat, stirring occasionally, until the sauce thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper to taste.