in a medium saucepan
over medium heat. When it foams, whisk in the flour until combined. Cook until the flour loses its raw flavor and turns peanut
color, about 3 to 5 minutes. Whisk in the chicken broth
until the mixture is smooth. Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color.
Meanwhile, remove the turkey
from roasting pan and set aside to rest. Discard all but 1 tablespoon of the drippings
from roasting pan. Put the pan on the stovetop over medium heat. When pan juices are hot, add the sage leaves and fry
until fragrant, about 1 minute. Remove the neck bone. Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan.
this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg
to combine. Bring to a simmer
and cook for a few minutes until thick and creamy, about 3 to 5 minutes. Serve with your turkey and sides.