Lots of great elements here, but in New Orlean's we'd change a few thins. 1st, we always start with a roux instead of belnding in uncooked flour. Try for the color of peanut butter or darker, and if possible use rendered turkey fat as the oil. After the roux is ready, add minced onion, garlic and celery along with spices such as puoltry seasoning, sage, thyme, or savory. When veggies are wilted, add the stock, bring to a rolling boil and reduce until thick. After you cook the turker, add the pan juices and bring to desired consistency by reducing on stove or adding more stock to your taste. I use a stock, rather than a broth, using the turkey necks, old veggie and poultry trimmings I've saved in the freezer as well as any combination of carrots, turnips, rutabegas, or yams. I simmer it (one bubble every 2 or 3 seconds) at least overnight (I have electric--wouldn't do this on gas) and strain as directed in recipe. This yields a strong, dark, flavorful stock. Another option is to add the neck meat and chopped giblets if you like a giblet gravy. It's really not as much work as it seems, and the flavor intensification is incredible. Kudos aplenty for roasting your stock ingredients and "Bon chance" (good luck)! Laissez les bon temps roulle (Let the good times roll)!!!!!
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