Make-Ahead Turkey Gravy

Yield:

about 1 1/2 quarts

Total Time:

Hands-on Time:

40 minutes minutes

Instructions

In a large stock pot, warm the olive oil over medium-high heat. Add the turkey wings and neck and cook, stirring occasionally, until browned all over, about 10 minutes. Reduce heat to medium and add the chopped carrot, celery, onion, salt, and pepper. Sauté until the onions are translucent, about 6 minutes. Pour the water into the pot, bring to a simmer, then reduce heat to low and simmer, uncovered, for 1 hour.

When the stock is almost done cooking, melt the butter in a 6- or 7-quart pot over medium heat. When the butter begins to foam, whisk in the flour to form a roux. Cook, stirring constantly, for 10 minutes. Remove from the heat and slowly whisk in the turkey stock until it’s fully incorporated. Set the gravy on medium-low heat and slowly bring to a simmer, stirring occasionally, until the gravy thickens, about 10 minutes. Use a sieve to strain out the turkey pieces and vegetables, then taste and add salt and pepper as needed. Serve hot.