Preheat the oven to 400°/204°C.

Place the unpeeled shallots with the butter, salt and pepper in a small cast iron or oven safe pan. Roast the shallots until they are soft and a knife easily slides through the interior (40-50 minutes).

Once roasted, remove the outer skin, and roughly dice.

While the shallots are roasting, fill a large pot with water and add a generous amount of salt, about 10 grams per liter of water (a 1% solution). Add the cubed potatoes. Bring the water to a boil and cook until the potatoes are fork-tender, about 20 minutes.

Drain the potatoes and rice (or mash) them into a bowl. Add the roasted and diced shallots, butter, milk, a dollop of sour cream, and salt and pepper to taste. Mix everything together and adjust the flavor and texture as needed.

Heat a pan with butter over medium heat.

Add the turkey neck and trimmings, browning them for 4-5 minutes, flipping once or twice. Add the diced carrot, onion, celery, rosemary, and a pinch or two of salt.

Sauté for 5-10 minutes. Stir in the flour to create a roux and cook for 2-3 minutes until it smells like pie crust.

Deglaze the pan by stirring in the whiskey and immediately add the chicken stock. Let the gravy simmer for 15-20 minutes, stirring frequently, until it thickens.

Taste the gravy. Season with salt and pepper. Strain out the turkey parts and vegetables with a mesh strainer and transfer to a gravy boat.

Serve over the shallot mashed potatoes.