Make-Ahead Turkey Wing Gravy

Makes 198 tbsp · about 25 tbsp per serving

Steps

1. Step 1

   Heat the oven to 425°F (220°C). Pat the turkey wings completely dry with paper towels — any moisture will steam instead of sear. Arrange them in a single layer in a large roasting pan or on a rimmed sheet pan, season all over with kosher salt and the peppercorns, and roast until deeply browned and the skin is crisp, 50–60 minutes. You want mahogany, not pale gold; that color is the flavor.

   • 3 lbturkey wings
   • 1 tspkosher salt
   • 1 tspblack peppercorns

2. Step 2

   Scatter the onion, carrot, celery, garlic, thyme and bay leaf around the wings and roast another 20 minutes, until the vegetables are softened and caramelized at the edges. Transfer everything to a large stockpot. Pour the cold water into the hot roasting pan and scrape up every browned bit with a wooden spoon; add that liquid to the pot too.

   • 1yellow onion, quartered
   • 2carrot, cut into 2-inch chunks
   • 2 stalkscelery, cut into 2-inch chunks
   • 4 clovesgarlic, smashed
   • 4 sprigsfresh thyme
   • 1dried bay leaf
   • 3 lbturkey wings
   • 1 cupcold water

3. Step 3

   Add the remaining cold water to the pot and bring to a bare simmer over medium-low heat. Skim any foam that rises, then simmer uncovered, adjusting heat to keep it at a lazy bubble, until the stock is rich and reduced to about 5 cups, 60–75 minutes. Strain through a fine-mesh sieve into a bowl, pressing the solids. Cool, then refrigerate overnight; the fat will solidify on top.

   • 7 cupscold water

4. Step 4

   The next day, lift the solid turkey fat off the stock and reserve it; discard any impurities clinging to the underside. You should have about ⅓ cup fat — if short, make up the difference with the butter. Measure the stock; you want 4 cups. If you have more, boil it down; if less, top with water.

   • 2 tbspunsalted butter
   • 8 cupscold water

5. Step 5

   Make the roux: in a heavy saucepan, heat the reserved turkey fat (plus butter if needed) over medium heat until shimmering. Whisk in the flour and cook, whisking constantly, until the roux is the color of milk chocolate and smells nutty and toasted, 6–8 minutes. Do not rush this — pale roux makes pale gravy.

   • 2 tbspunsalted butter
   • ½ cupall-purpose flour

6. Step 6

   Pour the 4 cups stock into the roux in a steady stream, whisking constantly to keep it lump-free. Add salt and pepper. Bring to a simmer and cook, whisking often, until the gravy coats the back of a spoon, 8–10 minutes. Taste and adjust: it should be savory and full, with a clean turkey note — add salt if flat, a splash of stock if too thick.

   • ½ tspkosher salt
   • ¼ tspfreshly ground black pepper

7. Step 7

   To finish with fresh drips: while the roasted turkey rests, pour its pan drippings into a fat separator or a glass measuring cup. Spoon off and discard the clear fat, then add the defatted drippings to the warm gravy. Simmer 2 minutes, whisking, and taste again — the drippings bring the roasted, seasoned depth of the bird itself. Serve hot, in a warmed gravy boat, with the carved turkey. The gravy can be made through step 6 up to 3 days ahead and refrigerated; reheat gently with a splash of stock, then finish with the fresh drippings just before serving.

   • 1 cupturkey pan drippings from the roasted bird