6 lbs. turkey wings and necks

5 ribs celery, chopped

1 onion, chopped 1 head garlic, halved

12 cups chicken broth

1 stick unsalted butter

1/2 cup all-purpose flour

8 cups turkey stock

1 Tbsp. apple cider vinegar

salt and pepper to taste

Preheat the oven to 400*F.

Sauté the turkey wings and necks, celery, onion and garlic in a roasting pan on top of the stove over medium high heat until beginning to brown.  Transfer to oven, roast 45 minutes, then turn the wings and necks over and roast an additional 45 minutes.

Add broth to the pan and cook in the oven for 1 hour or until reduced to 8 cups.  Strain stock and set aside.

Melt butter in a large pot over medium heat.  Whisk in flour and cook 1 to 2 minutes, stirring constantly.

Gradually add strained stock, whisking until smooth.  Bring to a boil, simmer 2 minutes to thicken, then reduce the heat to medium low, simmer 10 minutes.  Finish with vinegar, salt and pepper

Makes 6 cups