This is so much easier than trying to make gravy from turkey drippings at the last minute. I usually cook my turkey in a bag, so there’s plenty of broth, but also tons of fat. Such a hassle to try and pour off the broth, let it settle, skim off the fat, then make the gravy. If you cook yours without a bag, all our tasty bits are probably seared to the bottom of the pan, covered with a layer of grease. Making the gravy ahead saves all the hassle, and you can make sure you have perfect gravy with no last minute fuss or disaster. You’ll need:
Two turkey legs & two turkey wings of the equivalent. If they’re not still frozen in the turkey, you can pull out the neck and giblets and add a couple of wings. You can use four wings, or four legs, or whatever assortment you want to get some meat for your stock.
Cook the turkey parts in a skillet until they’re well browned, or you can roast them in the oven. Don’t try to cook them through, just get some nice brown color on the outside.
Next cook 1 c diced onion until it’s light golden, then throw in 1/2 c diced shallots and continue cooking until the shallots are translucent. If you don’t have shallots, just cook 1-1/2 c onion.
Add 2-3 sprigs each of sage and thyme, and 6 cups of chicken stock.
Cover and let simmer for 1-1/2 hours.
Pull out the solids and strain the broth. At this point I store it in the fridge until a couple of hours before I want to serve it, then I thicken it an let it simmer until dinner.
To thicken, melt 5 Tbsp butter in a pot, stir in 4 Tbsp flour. Cook and stir over medium heat until the flour has turned a light golden color. Add the turkey broth and let simmer on very low heat until ready to serve. If it’s not thick enough, you can add a bit of cornstarch dissolved in water. If it’s too thick, you can add a bit of chicken broth. Season with salt and pepper to taste.