Chef John's Make-Ahead Turkey Gravy

Ingredients

• large onion, chopped
• carrots, chopped
• ribscelery, chopped
• teaspoon svegetable oil
• large turkey wings
• tablespoon scold water
• cup scold water
• sprigsfresh thyme
• clove sgarlic
• tablespoon sbutter
• 1/2 cup all-purpose flour
• pinch cayenne pepper, or to taste
• salt and ground black pepper to taste

Instructions

1. Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C). ALLRECIPES / ANA CADENA
2. Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables. ALLRECIPES / ANA CADENA
3. Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes. ALLRECIPES / ANA CADENA
4. Transfer turkey wings and vegetables to a large stockpot. ALLRECIPES / ANA CADENA
5. 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. ALLRECIPES / ANA CADENA
6. Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic. ALLRECIPES / ANA CADENA
7. 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. ALLRECIPES / ANA CADENA
8. Strain turkey stock and reserve 6 cups stock; discard all solids. ALLRECIPES / ANA CADENA
9. 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. ALLRECIPES / ANA CADENA
10. Slowly pour in reserved turkey stock, whisking constantly. ALLRECIPES / ANA CADENA
11. Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper. ALLRECIPES / ANA CADENA
12. Serve and enjoy! ALLRECIPES / ANA CADENA