| • | Heat oil in a saucepot and fry onion.
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| • | Add turkey, water, bouillon cubes, pepper corns and celery to it and bring in it to a boil.
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| • | Simmer for about 2 hours.
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| • | Now strain and reserve the liquid.
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| • | Pick meat off neck bones, reserve the meat and take aside the other stuff.
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| • | Take a saucepan and heat up plump cooking pan drippings from turkey in it until they start to boil.
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| • | Add flour, keep stirring.
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| • | Cook it for 4 minutes until it begins to bubble.
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| • | Stir in reserved turkey broth and keep stirring until the gravy thickens.
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| • | Add table salt and pepper to taste.
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| • | Stir in turkey neck meat and heat up for few minutes.
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