I'd recommend cutting up your onions and celery the night before cooking the turkey. You should completely fill a quart size ziplock bag of each onions and celery, you must also finely dice the leaves of the celery as they contain a lot of flavor. In a 6-8 quart stock pot dump your onions, celery, chicken broth, turkey neck, innards and trimmed turkey skin. Fill the rest of the pot with water to about 2 inches from the top.
Simmer the mixture for as long as the turkey is cooking. Do not cover the gravy juice, allow it to cook down because you will add the turkey drippings once the turkey is done. After an hour or so of cooking you can taste the mixture but not before because you need the raw bits to cook before tasting. Now, you can salt and pepper to taste but be gentle, remember that you will add turkey drippings that have already been seasoned.
Most folks dice up the neck and innards (before adding them to the turkey) and leave them in the turkey. I do not, I leave them whole so I can easily remove them. I remove the innards and neck using tongs and a slotted spoon. As these items cook some of the pieces will have fallen apart and will remain in the gravy, this is fine.
Add the turkey drippings. Bring the mixture to a boil and reduce the heat back to a simmer. Ladle the mixture into your stuffing; see the stuffing recipe. With the remaining mixture you will add cornstarch to thicken it into gravy. Read the cornstarch container and follow the directions. Remember, COLD water is important.
Originally Submitted
8/2/2017
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