Remove neck and 1st wing joints from turkey. Using a cleaver or heavy knife cut up into 1 ½ – 2 inch pieces. Put in a heavy bottom pot or cast iron pot such as le Creuset. Add 1 large chopped yellow onion and a few tablespoons of vegetable oil.

Turn on high, stirring occasionally allowing the onion and turkey pieces to caramelize. Add thyme and rosemary to taste; cook and stir another couple of minutes. Deglaze with a good splash of white wine or apple cider. 

Scrape the brown bits from the bottom and sides until all the liquid has evaporated. Add 1 box low sodium chicken broth and equal amount of water. Bring to a boil. Then turn to low and cover and simmer for 2 ½ to 3 hours. Strain and reserve.

In the same pot combine 1 stick butter and ¾ cup flour to make a rue by cooking over low heat and mixing for about 10 minutes.

Slowly add reserved broth, whisking constantly. Return to a slow boil. Add salt to taste.