Make-Ahead Turkey Gravy

Name: Make-Ahead Turkey Gravy
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: about 4 cups
Ingredients: 1 pound turkey wings, legs or neck pieces, cut into small pieces; Kosher salt and freshly ground black pepper; 8 cups homemade turkey stock or low-sodium chicken broth; 5 fresh sprigs thyme; 2 dried bay leaves; 1 stick (8 tablespoons) unsalted butter; 1/2 cup all-purpose flour

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Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 30 min

Yield: about 4 cups

If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.

Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 30 min

Yield: about 4 cups

Ingredients

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1 pound turkey wings, legs or neck pieces, cut into small pieces

Kosher salt and freshly ground black pepper

8 cups homemade turkey stock or low-sodium chicken broth

5 fresh sprigs thyme

2 dried bay leaves

1 stick (8 tablespoons) unsalted butter

1/2 cup all-purpose flour

Directions

Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.