Ingredients
Method
- 1. Roast the Turkey and Vegetables: Preheat oven to 375°F (190°C). Arrange turkey wings, onion, celery, carrots, and garlic in a large Dutch oven or roasting pan. Roast uncovered for 2 hours until the turkey and vegetables are golden brown. Remove from oven.
- 2. Make the Stock: Add 6 cups of water to the pot and bring to a simmer on the stovetop. Cook uncovered for 45 minutes to extract flavor. You should have about 4 cups of stock; if less, add more water or chicken broth.
- 3. Strain and Chill: Strain the stock through a fine-mesh strainer into a bowl. Refrigerate for at least 2 hours or overnight. Once chilled, skim and discard any fat that has risen to the top.
- 4. Make the Roux: In a large sauté pan, melt the butter over medium-high heat. Whisk in flour and cook for 30–60 seconds until golden and fragrant.
- 5. Add Stock and Finish: Gradually whisk in the reserved turkey stock and cider vinegar. Bring to a gentle boil, then reduce heat and simmer until thickened, about 10 minutes. Taste and season with salt and pepper as needed.
- 6. Adjust Color (Optional): If desired, whisk in Kitchen Bouquet, starting with 1/8 teaspoon and adding more for deeper color.
- 7. Cool and Store: Let cool completely before storing in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
Notes
Reheating Tip: Warm gravy gently over medium-low heat, whisking occasionally. Add a splash of broth or water if it becomes too thick.
Make-Ahead Tip: Prepare the gravy up to 3 days before serving and store in the refrigerator. Reheat just before your Thanksgiving meal for stress-free serving.
Make-Ahead Tip: Prepare the gravy up to 3 days before serving and store in the refrigerator. Reheat just before your Thanksgiving meal for stress-free serving.