Chef John's Make-Ahead Turkey Gravy

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables.

3 . Stage

Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.

4 . Stage

Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic.

5 . Stage

Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process, reserving 2 tablespoons.

6 . Stage

Strain turkey stock and reserve 6 cups stock; discard all solids.

7 . Stage

Heat butter and reserved turkey fat in a large saucepan over medium heat. Whisk in flour and cook until it smells like cooked pie crust, 2 to 3 minutes. Slowly pour in reserved turkey stock, whisking constantly.

8 . Stage

Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper. Allrecipes Magazine