one-quarter cup vegetable oil
one-quarter cup all purpose flour
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
one-half tsp. cayenne
one-half tsp. white pepper
one-half tsp. black pepper
1 jalapeno pepper, seeded and minced
1 tsp. garlic, minced
3 cup turkey broth
For turkey broth, remove turducken from roasting pan and add enough water tothe pan drippings to make 3 cups. Place pan on stove over low heat and stir until all brown bits are loosened. Skim any turkey fat from surface of broth.
Whisk together oil and flour in a saucepan and cook over medium heat for 2 minutes. Add in onions, green peppers, celery, cayenne, white pepper and black pepper. Cook for 2 minutes, jalapeño pepper, and garlic and cook for 2 more minutes, stirring constantly. Whisk in turkey broth, bring mixture to a boil and then reduce heat to low. Simmer mixture for 15-20 minutes or until gravy is reduced to approx. 4 and one-half cups.