2-3 Turkey Drumsticks or Thighs
2 Coarsely Chopped Carrots, Celery Stalks, Garlic Cloves and Onions
6 Cups chicken broth made with "Better Than Bouillon"
1 Cup Dry White Wine
6 Sprigs Fresh Thyme
Gravy
1/2 Cup Unsalted Butter
1/2 to 3/4 Cup Unbleached All-Purpose Flour
Scant Amount of Salt and Pepper (Seasoning to be Corrected Later)
1 Tbsp. Soy Sauce ad Apple Cider Vinegar

2 -3 Turkey Drumsticks or Thighs 2 Coarsely Chopped Carrots, Celery Stalks, Garlic Cloves and Onions 6 Cup s chicken broth made with "Better Than Bouillon" 1 Cup Dry White Wine 6 Sprigs Fresh Thyme 1/2 Cup Unsalted Butter 1/2 to 3/4 Cup Unbleached All-Purpose Flour 1 Tbsp Soy Sauce ad Apple Cider Vinegar

Place first 2 ingredients in greased Dutch oven. Bake uncovered for 1 1/2 hours at 450. Transfer to stove top and add broth, wine and thyme. Bring to a boil and reduce to a simmer for 1/ 1/2 hours. Strain the broth and let settle. Skim off the fat and retain 1/4 cup. Heat fat and butter in Dutch oven and add in flour. Cook whisking constantly until well browned. Slowly add turkey broth and bring to a boil. Reduce to a simmer and cook until very thick. Adjust seasoning with salt, pepper, soy sauce and apple cider vinegar.