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Turkey Stock & Gravy

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

We tend to think of gravy as a last-minute holiday hassle, whisking like mad over a hot stove right before dinner is served. But there's absolutely no reason not to make it ahead of time using turkey parts. For extra flavor, tip any pan drippings from the freshly cooked bird into the reheated gravy.

Ingredients:
  • 5 pounds turkey pieces, such as necks, wings, bone-in drumsticks and/or thighs
  • 12 cups water
  • 1 large onion, cut into eighths
  • 4 stalks celery, chopped
  • 4 carrots, chopped
  • 30 fresh parsley stems or 6 large sprigs
  • 4 cloves garlic, smashed and peeled
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon worcestershire sauce, low-sodium soy sauce or tamari
  • 1 - 4 tablespoons neutral oil, such as canola or avocado, if needed
  • ½ cup all-purpose flour
  • 1 ½ teaspoons salt
  • ¾ teaspoon ground pepper
Directions:
  1. To prepare stock: Preheat oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper and place a rack on it.
  2. Place turkey pieces on the rack. Roast until honey-brown, rotating the pan and flipping the pieces once halfway through, about 45 minutes.
  3. Combine water, onion, celery, carrots, parsley, garlic, peppercorns and Worcestershire (or soy sauce or tamari) in a large pot. Add the turkey pieces. (Make sure to scrape any drippings and browned bits from the baking sheet into the pot as well.) Bring to a boil over high heat, then reduce the heat to maintain a simmer. Partially cover and cook, stirring occasionally, until the meat is falling off the bones and the vegetables are soft, about 3 hours.
  4. Strain the stock, discarding the solids. Measure out 4 cups of stock and freeze until the fat rises to the top, about 10 minutes. (Alternatively, pour into a fat separator, then pour the defatted juices into a large measuring cup and save the fat.) Reserve the remaining stock for another use.
  5. To prepare gravy: Measure the fat separated from the stock; if you don't have 1/4 cup, make up the difference with oil. Bring the 4 cups stock to a simmer in a medium saucepan. Heat the 1/4 cup fat in another medium saucepan over medium heat. Whisk in flour. Cook until foaming, 1 to 2 minutes. Pour in the hot stock and bring to a boil, whisking. Adjust heat to maintain a simmer and cook until the gravy coats the back of a spoon, about 5 minutes. Season with salt and pepper.
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