Deb's Make Ahead Gravy

3 pounds (total weight) turkey legs/wings

2 tablespoons olive oil

1 small onion, chopped

2 ribs celery, chopped

3 medium carrots, peeled and chopped

4 whole cloves garlic, peeled

1 bunch thyme

Salt and freshly ground pepper

2 quarts chicken broth

2 bay leaves

6 tablespoons (¾ stick) unsalted butter

drippings from roasted turkey legs/wings

3/4 cup plus 2 tablespoons all-purpose flour, toasted in a dry pan until golden brown

Turkey stock (recipe follows)

Heat oven to 400 degrees. Place turkey legs/wings in a 9x13 baking dish and roast for 1 hour and 10 minutes. Remove roasted turkey pieces from the pan and set aside, collecting the pan drippings in a small bowl.

Heat a large stock pot over medium high heat. Add the olive oil, onion, celery, carrots, garlic, and thyme. Season with salt and pepper, stirring frequently, until vegetables begin to soften. Add roasted turkey legs/wings to the pot, followed by the chicken broth & bay leaves. Stir well to combine. Bring mixture to a bowl, then reduce heat to a medium simmer, cover, and cook 1.5 hours. 

Remove roasted turkey pieces using a slotted spoon and transfer to a plate. (Meat may be used for soup or other recipes). Pass the remaining stock through a stainer set over a very large bowl, pressing the vegetables with a spoon against the strainer to extract additional flavor. Discard contents of strainer.

Heat a large saucepan over medium heat. Add the butter, reserved drippings, allowing butter to melt. Add flour and whisk constantly for 2 minutes. Slowly add turkey stock 1/2 cup at a time at first, whisking constantly to prevent lumps. Continue adding turkey stock in small amounts until mixture begins to be more fluid. Add remaining stock, and season with salt and pepper. Continue to whisk the gravy until it has thickened enough to heavily coat the back of the spoon.

Makes 6 cups 

*You may transfer cooled gravy to a freezer bag and freeze up to one month ahead of time. Just thaw and heat before serving.

*You may refrigerate up to 4 days ahead. Heat and serve.