Calvados Gravy

1. Preheat oven to 400 degrees F. Place turkey bones in a roasting pan; rub with 2 Tbsp. of the oil. Roast until golden brown, about 35 to 40 minutes.

2. Meanwhile, place carrots, onion, celery, turnip, apple, and garlic in a food processor (work in batches if needed) and pulse to a coarse puree. Remove bones from roasting pan; set aside. Place roasting pan on stove over high heat. Add remaining olive oil and vegetable puree. Cook and stir 15 minutes, until most of the moisture has cooked off and vegetables begin to caramelize. Sprinkle with the flour; cook 2 minutes more, stirring well to incorporate flour.

3. Gradually add chicken stock, stirring to ensure there are no lumps. Place bones back in pan. Bring to a simmer. Season well with salt and pepper. Add the Calvados; gently simmer 20 minutes more. Remove from heat and strain through a sieve into a saucepan. (Don't use a very fine mesh sieve, as allowing some of the pulp to pass through helps thicken the gravy). Whisk in a few of the cold butter cubes at a time until incorporated. Repeat until all the butter has been incorporated. This thickens the sauce and adds a glossy, velvety finish and richness. Makes about 3-1/2 cups gravy.