Since it's just me and the cat on Thanksgiving, I'm deboning a turkey thigh and will butterfly it, do a layer of stuffing, and then roll it and roast it. I did this last year and it turned out good.
Last year, however, I just tossed the bone, and this year I'd rather use the bone as part of my gravy. So should I put the bone (and what else? ) in the oven first, and then use it as the base for a stock on the stove? I realize I'm not going to get much from one silly thigh bone, but can I add carrot, celery & onion in the oven, and then puree them as part of the gravy?