10 Tbsp grease rendered from turkey
6 Tbsp flour
8 Tbsp maple syrup
2 quarts chicken stock (turkey neck + innards)
Salt and pepper to taste
Directions: When making the roux, the chicken stock should be at room temperature. Place the grease in a heavy skillet over medium-high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 min. Stirring constantly, add the flour to the hot grease to form a roux. Cook the roux over the heat for about 5 -7 min stirring constantly being careful not to burn the flour. Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning, the gravy will be very thick and pasty, but as the chicken stock is added the consistency will become smooth and slightly thickened. Simmer over low heat for about five min after all the chicken stock has been added.