Chef John's Make-Ahead Turkey Gravy

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a large roasting pan, combine the chopped onion, carrots, celery, and vegetable oil. Toss to coat, then place the turkey wings on top of the vegetables.

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

Recipe View Transfer the roasted turkey wings and vegetables to a large stockpot.

Recipe View Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons of cold water into the pan and bring to a boil, carefully scraping up any browned bits from the bottom of the pan to deglaze.

Recipe View Pour the deglazing mixture into the stockpot with the turkey wings and vegetables. Add 10 cups of cold water, the fresh thyme sprigs, and the garlic cloves.

Recipe View Bring the turkey wing mixture to a boil, then reduce the heat to low and simmer, uncovered, until the meat is falling off the bone, about 3 hours. Skim off any accumulated turkey fat throughout the simmering process, reserving 2 tablespoons of the rendered fat.

Recipe View Strain the turkey stock through a fine-mesh sieve, reserving 6 cups of the flavorful stock. Discard all the solids.

Recipe View In a large saucepan over medium heat, melt the butter along with the reserved turkey fat. Whisk in the all-purpose flour and cook, stirring constantly, until the mixture develops a nutty aroma and resembles cooked pie crust, about 2 to 3 minutes.

Recipe View Slowly pour in the reserved turkey stock, whisking continuously to prevent lumps from forming.

Recipe View Increase the heat to high and simmer the gravy until it thickens to your desired consistency and is warmed through, approximately 5 minutes. Season with a pinch of cayenne pepper, salt, and freshly ground black pepper to taste.

Recipe View Serve hot and enjoy the rich, flavorful gravy!