Turkey broth and amazing gravy

Ingredients:

Turkey

• 1 turkey leg
• 2 turkey wings
• 1 turkey neck
• 2 tbsp. l. rapeseed oil (canola)
• 6 large cloves of garlic
• 2 sweet Vidalia onions, quartered
• 2 carrots, cut into thirds
• 3 stalks celery, cut into thirds
• 1 teaspoon of salt
• 2 tsp black pepper
• 6 fresh sage leaves

Amazing gravy

• 4 tablespoons butter
• 3/4 cup flour
• 4 cups warm turkey broth
• 1 teaspoon black pepper
• 0.5 tsp chopped sage
• 0.5 tsp salt

Preparation:

1. Preheat oven to 200°C. Rub the turkey pieces evenly with oil. Season with salt and pepper. Place the turkey skin-side down in a large baking dish and roast for 45 minutes.
2. Prepare and combine the vegetables. Reduce the oven temperature to 350°F (175°C), briefly remove the turkey, and add the vegetables, turning to coat with the juices. Place the turkey skin-side up on top of the vegetables and continue roasting for another 35 minutes.
3. Remove the pan from the oven, place it over the burners, and pour in 4 liters of water. Scrape the bottom of the pan to loosen any browned bits, moving the turkey and vegetables as needed. Simmer over medium-low heat for 2 hours, uncovered. Remove the turkey and vegetables from the sauce and strain it through a sieve. Let it sit and skim off any fat from the surface.
4. Amazing gravy:
   Yield: 3.5 cups
   
   In a large skillet, melt the butter, whisk in the flour, and cook for 1 minute. Slowly whisk in the warm turkey broth, 1/2 cup at a time, until the sauce reaches the desired consistency. Season with salt and pepper to taste. Pour into a gravy boat and serve.