Cider Bourbon Gravy

Ingredients:
the reserved turkey neck
2 T olive oil
3 shallots, diced or 1 small onion diced
1 small apple, diced (optional)
1/4 t salt
1/4 t pepper
2 garlic cloves, minced
1/3 cup bourbon
2/3 cup apple cider
2 cups cold or room temp low-sodium chicken stock
3 1/2 T all-purpose flour or arrowroot starch
1 cup broth from cooked turkey

Directions:
Heat the olive oil in a large saucepan over medium heat. Add the shallots or onions and the apple with the salt and pepper, stirring to coat. Cook for 5 minutes, stirring occasionally until the shallots and apple are soft. Add in the garlic and the turkey neck and brown it on all sides, cooking for about 5 minutes per side. Increase the heat to medium-high and pour in the bourbon. Stir continuously, scraping any brown bits from the pan and cook until almost all of the bourbon evaporates - you just want a thin layer of it left in the pan. Add in the cider and bring it to a simmer.


Pour the cold broth into a shaker bottle or jar. Add the flour or arrowroot on top, place the lid on the shaker and shake continuously for at least 30 seconds until the flour is incorporated. Remove the neck from the pan and begin to whisk the cider continuously. Slowly pour in the stock and flour while whisking and continue to stir for at least 10 to 15 minutes while the gravy thickens. Keep stirring!

*I stirred in 1 cup of the drippings from the turkey at the end. It was delicious! 
This is optional of course.
*Original recipe from howsweeteats.com.