Preheat oven to 425. In roasting pan, toss turkey (or chicken) bones with 1/4 cup grape seed oil. Roast until toasted & deep golden in color, about 30-35 minutes. Remove from oven & reserve bones. In large braising pan, over medium heat, add remaining 1/4 cup grape seed oil until hot, but not smoking. Add garlic, onions, celery, carrots, apples, & scallions — cook until deep golden in color — 18-20 minutes. Add peppercorns & bay leaves — cook additional 2-3 minutes to release flavorful oils. Add Texas Pete® Original Hot Sauce, bourbon, & tomato paste — simmer for 8-10 minutes. Add reserved roasted bones, apple cider, chicken stock, & veal demi glaze — bring to a boil. Reduce heat to low & simmer until reduced by 1/2 – 2 to 2 1/2 hours. Strain. Return to jus to braising pan & continue to simmer for 8-10 minutes. Remove from heat — add rosemary, salt, apple, & scallion.