Turkey Gravy

Step 1

Great gravy begins with the Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.

Step 2

Melt butter in a small skillet over medium heat. Whisk in flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes.

Step 3

Do Ahead: Roux can be made 2 days ahead. Let cool, cover, and chill.

Step 4

Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add turkey drippings. (If you're short on drippings, skim fat from pan and add 1–2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season with salt and pepper. Whisk in roux. Reduce heat to low; simmer gently 5 minutes for gravy to thicken and flavors to meld. You're done!