• 1 Turkey, neck

• 2 Large Onion, eighth

• 4 Celery, stalks

• 4 Large Carrots, fresh

• 8 Clove garlic, smashed

• 8 thyme sprigs

• 4 Cup chicken broth

• 1 Teaspoon salt

• 1 Teaspoon cracked black pepper

• 1 Butter, Sticks

• 1 Cup all-purpose flour

Steps

1

When ready to cook, set the temperature to 350℉ and preheat the Z Grill with the lid closed, for 15 minutes.

2

In a large roasting pan, place turkey neck, onion, celery, carrot (roughly chopped), garlic and thyme. Add 4 cups of chicken stock and sprinkle with salt and pepper.

3

Place the prepped turkey on the rack into the roasting pan and place in the Z Grill.

4

Cook for 3-4 hours or until the breast reaches 160℉. Once taken off the grill, the turkey will continue to cook and will reach a finished internal temperature of 165℉.

5

Strain the drippings into a saucepan and simmer on low.

6

In a larger saucepan combine butter (cut into 8 pieces) and flour with a whisk stirring until golden tan. This takes about 8 minutes, stirring constantly.

7

Next whisk the drippings into the roux and cook until it comes to a boil. Season with salt and pepper and serve hot. Enjoy!