Chef John's Make-Ahead Turkey Gravy

Instructions

• Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
• Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables.
• Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• Transfer turkey wings and vegetables to a large stockpot.
• Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits.
• Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic.
• Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process, reserving 2 tablespoons.
• Strain turkey stock and reserve 6 cups stock; discard all solids.
• Heat butter and reserved turkey fat in a large saucepan over medium heat. Whisk in flour and cook until it smells like cooked pie crust, 2 to 3 minutes.
• Slowly pour in reserved turkey stock, whisking constantly.
• Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper.
• Serve and enjoy!