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Roast turkey legs until very deep golden to give depth of flavor to the broth.
Reserve all the fat from roasting the wings to make the gravy later.
Add ham hock or smoked turkey neck and cover with water, then simmer over low heat for 2-3 hours.
Add celery, onions, parsnip, garlic, bay leaves, dried chilies, black peppercorns, parsley, thyme, and dried mushrooms, then simmer for another 2 hours.
Cool down the broth, quarter it up, and freeze until needed.
To make the gravy, sauté shallots and garlic, deglaze with sherry, then make a roux with the reserved fat and butter.
Add the flour and cook for 1-2 minutes, then pour in the broth to thicken.
Add sage, rosemary, thyme, soy sauce, worcestershire, and red wine vinegar, then simmer for 20 minutes.
Strain and store the gravy, then stir in any skim drippings from the turkey when ready to serve.