Roast Turkey with Cream Gravy

Ingredients

 * 1 	 	Turkey
 * kosher salt
 * pepper
 * vegetable oil
 * 1 	cup 	Onion
 * 1 	cup 	celery
 * 1 	cup 	carrot
 * 6 	cup 	chicken stock
 * 6 	cup 	milk
 * 1 	cup 	bread flour
 * 1 	cup 	cream

Directions
Remove giblets from cavity of Turkey and reserve liver for another use. Drain off and reserve the fat from the roasting pan. Set the roasting pan over a medium flame. Heat to reduce moisture and cook the fond until light to medium brown. Deglaze the pan with 4 cups of the chicken stock, remove from heat. Combine the deglazed drippings with the giblet broth in a saucepan, over a medium flame. Bring to a boil and degrease well. Add remaining stock and milk-mix well. Heat 1-½ cups reserved fat in a skillet, over a medium flame whisk in the flour to make a blonde roux. Beat the roux into the gravy mixture. Heat and stir until thickened. Strain gravy through a chinois. Season to taste with salt and pepper. Finish gravy with heated cream-mix well. Carve the Turkey into thin slices. Serve hot, with 2 ounces gravy