"While it's true that you can make really good turkey gravy with store-bought broth, the absolute best gravy for Thanksgiving starts long before the holiday with our Make-Ahead Turkey Stock. Built from inexpensive, widely available turkey wings, the stock can be made now and frozen for up to 3 months. We highly recommend making extra for all your holiday essentials, including stuffing, green bean casserole, and anything else that might require a splash of the good stuff."
"Once you've got a rich stock in hand, this classic turkey gravy recipe practically makes itself while the bird rests. Melt butter, whisk in flour until golden, then slowly add hot stock and drippings from your roast turkey. The trick? Go slow with the liquid so the roux stays silky, not lumpy. Let it simmer just until glossy, and it leaves a thin coating on the back of a spoon."
"Gravy thickens as it cools, so take it off the heat when it's still a little loose-it'll tighten up to perfect texture right on cue. Warm your gravy boat with boiling water before filling, and it'll stay hot through the last bite of mashed potatoes. Can I make turkey gravy ahead of time?Absolutely. The roux can be made up to 2 days ahead, and finished gravy keeps in the fridge for three. Reheat gently on the stove, whisking in a splash of stock and any pan drippings to loosen."
Make a rich, make-ahead turkey stock from inexpensive turkey wings and freeze for up to three months. Use hot stock and pan drippings with a butter-and-flour roux to build classic gravy while the bird rests. Whisk slowly as you add liquid so the roux stays silky and free of lumps, and simmer until the mixture is glossy and coats the back of a spoon. Remove from heat while still slightly loose because gravy thickens as it cools. Warm the gravy boat before serving. Roux can be made two days ahead; finished gravy refrigerates three days or freezes three months.
Read at Bon Appetit
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