Direction

1. Melt turkey fat in a medium skillet over medium. Add flour; cook, whisking constantly, until mixture turns golden brown, 5 to 6 minutes. Gradually whisk in 1 1/2 cups of the turkey broth and whisk constantly until smooth. Remove roux from heat; cover to keep warm.
2. Bring remaining 6 1/2 cups turkey broth to a boil in a large stockpot over high. Gradually whisk roux into boiling broth, whisking until smooth. Reduce heat to medium-low; simmer, whisking often, until gravy thickens and no floury taste remains, 5 to 6 minutes. Remove stockpot from heat. Pour 2 cups gravy into a blender; add thyme, sage, salt, and pepper. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, 30 seconds to 1 minute. Pour gravy through a fine mesh strainer into remaining gravy in stockpot; whisk to combine. Discard strained solids. Whisk butter into gravy until smooth. Season to taste with additional salt and pepper. Set gravy aside, whisking occasionally, to cool slightly while preparing and preheating fountain.
3. Prepare fountain according to manufacturer's instructions; allow fountain to preheat for 10 minutes. Add slightly cooled gravy to fountain, and turn fountain on to allow gravy to begin circulating. (Gravy will continue to cool down slightly as fountain runs, allowing for a smoother, more consistent flow). Add up to 1/4 cup hot water every 15 minutes, or as needed, to maintain the correct consistency for proper flow through the fountain. If any lumps form, they will thin out as the machine runs. After 4 hours, the machine should be turned off and cleaned, and any remaining gravy discarded.
4. Preheat the oven to 400°F. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.
5. Set the roasting pan over 2 burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.
6. Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.
7. Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.