- Add 2 tbsp. butter to a large frying pan over medium-high heat. Once bubbling, add turkey neck and backbone. Cook, stirring often, until browned on all sides, about 7 minutes.
- Add in carrots and mushrooms. Cook for 5 more minutes. Stir in garlic, salt, pepper, rosemary, and bay leaf. Cook for 1 minute, or until aromatic.
- Pour in broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until reduced to your liking.
- Remove turkey parts, rosemary sprig, and bay leaf. Pour through a fine sieve and mash veggies through the sieve to the best of your ability, making sure to scrape underneath the sieve to get those built up bits into the gravy.
- Add remaining butter to the same pan over medium heat. Once bubbling, stir in flour. Whisk frequently for 3-5 minutes, or until mixture has browned. Pour in broth (whisking constantly, and be careful, the mixture will steam up!)
- Bring to a boil, reduce heat, and simmer until thickened to your desire, anywhere between 10-20 minutes.
- Taste, season accordingly with salt and pepper, and serve over turkey and mashed potatoes!
Notes: I had both the neck and backbone because of the cooking method I used on my turkey (spatchcock.) You can use just the neck or even add in the liver and heart.