Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices) - Just Maika Cooking

Ingredients

• 2 cups carrots (sliced)
• 2 cups celery (sliced)
• 2 cups onions (sliced)
• 1 Turkey backbone ( and any giblets (neck, liver, etc., if provided))
• 1 sprig fresh thyme (or 1/4 dried thyme)
• 1 sprig fresh sage (or 1/8 dried sage)
• 1 whole Scotch bonnet pepper (pierced for mild heat or finely chopped for spicier gravy)
• 1 tablespoons olive oil
• 3 tablespoons Haitian epis seasoning
• 1 tablespoons Creole seasoning ( or adobo seasoning)
• 3 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground black pepper
• 1/4 cup dry white wine ( or apple cider vinegar (optional, for deglazing))
• 1 teaspoon lemon juice ( optional, for brightness)