MAKE-AHEAD TURKEY GRAVY

By LindaW1955

For more flavor, after roasting the turkey skim the drippings from from the pan and add to the gravy.

Ingredients

• Reserved giblets (except liver)
• 6 turkey drumsticks, thighs or wings
• 2 carrots, chopped coarse
• 2 celery ribs, chopped coarse
• 2 onions, chopped coarse
• 1 head garlic, halved
• 10 cups chicken broth
• 2 cups dry white wine
• 12 sprigs fresh thyme
• 1/2 cup flour
• salt and pepper

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions and garlic in roasting pan, spray w/ vegetable oil spray and toss well. Roast, stirring occasionally, until well-browned, 1 to 1 1/2 hrs.
2. Transfer contents of roasting pan to dutch oven. Add broth, wine and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container, discarding solids, cover stock w/ plastic wrap, and refrigerate until fat congeals, at least 2 hours.
3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey-colored about 2". Gradually whisk in stock, bring to boil, reduce heat to medium-low and simmer until slightly thickened, about 10". Season w/ salt and pepper.