Make-Ahead Turkey Gravy

1. Stage

Preheat the oven to 400°F. Place the turkey wings and quartered onions in a greased 13x9-inch baking pan. Bake, uncovered, for 1-1/4 hours, turning the wings halfway through cook time to promote even browning on both sides.

2. Stage

Transfer the cooked wings and onions to a Dutch oven; set aside. While the pan is still warm, carefully pour in 2 cups of the chicken broth. Using a spatula, gently scrape any browned bits off the bottom of the pan. Pour the liquid into the Dutch oven with the wings. Editor’s Tip: The browned bits on the bottom of the pan are called fond, a French word that roughly translates to “the bottom” or “the base.” Incorporating these bits into the broth is an essential step that adds color and flavor to your gravy.

3. Stage

Add 4 cups of the chicken broth to the Dutch oven, along with the carrots, celery and thyme sprigs. Bring the mixture to a boil. Reduce the heat, and simmer, uncovered, for about 45 minutes.

4. Stage

Strain the turkey broth through a mesh strainer into a heatproof 4-cup measuring cup. Discard the wings and vegetables. Editor’s Tip: Everything up to this point can be made in advance. Transfer the broth to a jar, and store it in the refrigerator for up to two days.

5. Stage

Skim the fat from the strained turkey broth. Add enough chicken broth so the concentrated turkey broth measures 3-1/2 cups.

6. Stage

In a large saucepan, whisk together the flour and 3/4 cup remaining chicken broth until smooth. Gradually stir in the concentrated turkey broth. Bring the mixture to a boil. Cook, stirring, until the gravy has thickened, about two minutes. Stir in the butter and pepper. Editor's Tip: If you have any leftover chicken broth, save it for another recipe using chicken stock.