Rich, smooth turkey gravy made days ahead from roasted turkey wings and a butter-flour roux, finished on the day with pan drippings. Makes about 4 cups.
Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.
The most stressful job on Thanksgiving is making gravy while everything else is coming out of the oven. This version takes care of it days ahead: turkey wings are roasted and simmered into a deep, flavorful stock, then thickened with a butter and flour roux.
On the day, simply reheat it and whisk in the drippings from the roast turkey for that just-made flavor.
Instructions
Roast the wings. Heat the oven to 425°F. Toss the wings, onion, carrots and celery with the oil on a sheet pan and roast for 45 to 50 minutes, until deeply browned.
Make the stock. Move everything to a large pot, pour 1 cup of the water into the hot sheet pan and scrape up the browned bits, and add it to the pot with the rest of the water, the thyme and the bay leaf. Simmer gently for 1 hour, then strain. You should have about 4 cups.
Make the roux. Melt the butter in a saucepan over medium heat, whisk in the flour and cook, whisking, for 3 to 4 minutes, until golden.
Thicken. Gradually whisk in the hot stock and the wine, if using. Simmer for 10 minutes, until thickened. Season with salt and pepper. Cool and refrigerate up to 3 days, or freeze.
Finish on the day. Reheat the gravy and whisk in the skimmed pan drippings from the turkey. Simmer a few minutes and taste for seasoning.
Tips
If the gravy gets too thick, whisk in a little broth; too thin, simmer it a few minutes longer.
A fat separator makes skimming the turkey drippings easy.
