Make-Ahead Turkey Gravy

By broots

Ingredients

• FOR THE STOCK:
• 2 tblsp olive oil
• 6 lb turkey wings & necks
• 5 ribs celery, chopped
• 1 onion, chopped
• 1 bulb garlic, halved
• 12 cups low-sodium chicken broth
• FOR THE GRAVY:
• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• prepared turkey stock
• 1 tblsp apple cider vinegar
• salt & pepper to taste

Preparation

Step 1

Preheat oven to 375º.
Heat oil for the stock in a roasting pan over medium-high on top of the stove. Add the turkey pieces, celery, onion, and garlic, saute until browned, then transfer pan to the oven. Roast 45 min., turn turkey pieces over, & roast 45 min. more. Add broth & roast until reduced to 8 cups, about 1 hour; strain stock, discarding solids. (May be made 2-3 days ahead & chilled. Skim off fat before proceeding.)
Melt butter for the gravy in a large saucepan over medium heat. Whisk in flour, cook 1-2 min., then whisk in prepared stock until smooth. Bring to a boil, cook 2 minutes, then reduce heat to med-low & simmer 10 minutes. Finish with vinegar, salt & pepper.