Turkey Gravy, Make Ahead

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Pre-Notes

This is a convenient gravy to be made ahead of time. Drippings from the turkey can be added to the gravy at the last minute.

Ingredients

1. 6 turkey thighs, trimmed, or 9 wings, separated at the joints
2. 2 medium carrots, chopped coarse
3. 2 medium celery ribs, chopped coarse
4. 2 medium onions, chopped coarse
5. 1 head garlic, halved
6. nonstick spray
7. 10 chicken broth, reduced sodium, plus extra as needed
8. 2 c dry white wine
9. 12 sprigs fresh thyme
10. butter, as needed
11. 1 c flour
12. salt
13. pepper
14. defatted turkey drippings(optional)

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 450°F.
2. Toss the thighs, carrots, celery, onions, and garlic together in a roasting pan and spray with nonstick spray.
3. Roast, stirring occasionally, until well browned, 1 1/2 to 1 3/4 hours.
4. Transfer the contents of roasting pan to a large Dutch oven.
5. Add the broth, wine, and thyme and bring to a boil, skimming as needed.
6. Reduce to a gentle simmer and cook until the broth is brown and flavorful and measures about 8 cups when strained, about 1 1/2 hours.
7. Strain the broth through a fine-mesh strainer into a large container, pressing on the solids to extract as much liquid as possible, discard the solids. (The turkey broth can be cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month.)
8. Let the strained turkey broth settle (if necessary) then spoon off and reserve 1/2 cup fat that has risen to the top (add butter as needed if short on turkey fat).
9. Heat the fat in a Dutch oven over medium-high heat until bubbling.
10. Whisk in the flour and cook, whisking constantly, until well browned, 3 to 7 minutes.
11. Slowly whisk in the turkey broth and bring to a boil. Reduce to a simmer and cook until the gravy is very thick, 10 to 15 minutes.
12. Add the defatted turkey drippings (if using) to taste, then season with salt and pepper to taste and serve.

Make Ahead

1. The gravy can be refrigerated in an airtight container for up to 2 days.
2. Reheat gently, adding additional chicken broth as needed to adjust the consistency.

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