Hey, don’t stress!  Why not take the week before Thanksgiving to gather your supplies and make your gravy! It’s easy-peasy!

Makes about 2 quarts

6 turkey drumsticks, thighs, or wings

reserved turkey giblets and reserved turkey neck if you have them

2 carrots, chopped coarse

1 head garlic, halved

2 ribs celery, chopped coarse

Vegetable oil

10 cups low sodium chicken broth

2 cups dry white wine

12 sprigs fresh thyme

1/2 C. all purpose flour

Salt and pepper

Adjust oven rack to middle position and heat oven to 450.  Place turkey parts, carrots, celery, onions, and garlic in the roasting pan and toss with a little vegetable oil.  Roast, stirring occasionally until well-browned, about 1 1/2 to 2 hours.

Transfer contents to a dutch oven or soup pot and add the broth, wine, and thyme.  Bring to boil, reduce to low and simmer until reduced by half, about 1 1/2 hours.  Pour through fine mesh strainer into a large container (discard solids or save the meat off the bones for later use).  Let the liquid cool down, then cover and refrigerate until the fat congeals, overnight.

Using a soup spoon, skim fat, set aside.  Heat 1/2 cup of the fat in a dutch oven over medium high heat until it bubbles.  Whisk in the flour and cook, whisking constantly, until honey-colored, about 2 minutes.  Gradually whisk in the stock, bring to boil, reduce heat to medium low and simmer until slightly thickened about 10 minutes.   Season with salt and pepper.

Gravy can be refrigerated for up to 3 days, or frozen for up to 2 months.