Make Ahead Turkey Gravy

Because we can never have too much gravy - and making gravy at the last minute is stressful ...

From the NYT, make ahead turkey gravy - one less thing to worry about on Thanksgiving - only changed a few things.  Used bacon strips instead of butter while roasting - and port to deglaze the pan. Oh, I also put some thyme and sage in the stock, and didn't peel the onion.

And I also threw in some celery and an onion when I roasted the turkey - so I guess I changed more than I thought ...

Turkey Gravy From Scratch

By JULIA MOSKIN

Time: About 9 hours, plus cooling

FOR THE TURKEY STOCK:

4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)

6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds

Salt and black pepper

1 medium onion, peeled and stuck with 3 cloves

3 large carrots, peeled and cut into large chunks

3 stalks celery with leaves, trimmed and cut into large chunks

2 bay leaves

12 black peppercorns

1 cup white wine, Madeira, vermouth, dry sherry or water

FOR THE GRAVY:

12 tablespoons ( 3/4 cup) all-purpose flour

Salt and black pepper.

1. For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

2. Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.

3. Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

4. When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

5. For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

6. Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

Yield: 3 quarts, about 20 servings.

To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.

Note: Recipe can be halved to make about 6 cups gravy. Or for more gravy, use remaining stock and add 1 tablespoon fat and 1 tablespoon flour to the roux in Step 5 for each cup additional stock.