Turkey Gravy

While turkey is resting drain excess fat from roasting pan and put back on stove top. Remove the bacon from the turkey and the onion and lemon from the cavity. Chop everything up comradely and place in the pan.add two sprigs of rosemary and sauté for 2 minutes. Add the tomatoes and cook for 2 more minutes. Pull off wings, tail and anything you would normally throw away and add to the pan. Sauté until lightly browned. Pour in the apple cider and bring to a boil.pour in the juices from the turkey and bring to a boil again let reduce by half, about 10 minutes. Crush onions, to toes and turkey with a potatoe masher. Pour the gravy through sieve crushing down on solid with a wooden spoon. Lower temperature to a simmer and add the reaming sprigs of Rosemary. If you would like a thicker gravy, combine the optional butter and flour and add alittle at a time till desired consistency. Place crushed walnuts in the bottom of gravy boat and pour in gravy.