Delicious make-ahead gravy

"If there's one fall tradition most Americans cherish, it's eating a big dinner on Thanksgiving. And if there's one thing cooks fear on Thanksgiving, it's having to make gravy on the spot with the drippings. This rich and silky make-ahead recipe made with turkey thighs takes the pressure off while offering the same flavors as a roast turkey. For a gluten-free version, mix 2 tablespoons cornstarch with 1/2 cup broth and slowly whisk into the remaining simmering broth, cooking until thickened."

"In a large roasting pan, toss in thighs, giblets (if using), carrots, celery, onions and garlic and spray with vegetable oil spray. Roast, stirring occasionally, until well browned, 1 1/2 -1 3/4 hours. Transfer contents of roasting pan to Dutch oven. Add broth, wine and thyme sprigs, and bring to boil, skimming as needed. Reduce to gentle simmer and cook until broth is brown and flavorful and measures about 8 cups, about 1 1/2 hours."

Roast turkey thighs or wings with optional giblets, carrots, celery, onions and halved garlic at 450 degrees until well browned, about 1 1/2 to 1 3/4 hours. Transfer roasted solids to a Dutch oven, add chicken broth, dry white wine and fresh thyme, bring to a boil, then simmer until reduced and about 8 cups remain, about 1 1/2 hours. Strain the broth, reserve up to 1/2 cup fat, brown the fat with butter, whisk in flour to form a roux and cook 3–7 minutes, then slowly whisk in the strained broth until thickened. Season with salt and pepper and use defatted drippings if desired.

Read at Boston Herald