Make-Ahead Turkey Gravy

Cooking Instructions

Heat oven to 400°F. Have ready a large roasting pan, 5- to 6-qt pot and 3-qt saucepan.

Put wings in a single layer in roasting pan; scatter onions on top. Roast 11/4 hours or until wings are browned.

Put wings and onions in pot. Add 1 cup water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 11/2 hours.

Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.

Strain broth into saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth. (If time permits, refrigerate over-night so fat that rises to the top solidifies and can be easily removed.)

Whisk flour into the remaining 2 cups broth until thoroughly blended and smooth.

Bring broth in the saucepan to a gentle boil. Whisk in flour mixture and boil 4 to 5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Planning Tip: Freeze in an airtight container up to 1 month. Refrigerate 2 days to thaw. Reheat in saucepan, whisking often (see Note).