Make Ahead Turkey Gravy

Step 1: Roasting ... Add the celery, carrots, onion, garlic, thyme, and sage to a roasting pan; and top with the turkey legs. And don't worry about peeling the vegetables - just a quick rough chop. They are just flavor.

Step 2: Drizzle the turkey and vegetables with olive oil, season with salt and pepper; and gently mix to combine. Then, cook 1 hour, middle shelf, in a 400 degree oven, uncovered. Remove from the oven, and transfer the turkey to a large stock pot.

Step 3: Gravy Step I ... With the vegetables still in the pan; deglaze with the wine and 1/2 cup of the water, scraping up the bits from the bottom of the pan. Transfer the vegetables and the deglazed drippings into the stock pot with the turkey.

Step 4: Gravy Step II ... Note: you can use all water if you want, vs broth; however, adding the broth really makes for a rich gravy. I prefer to use half broth and half water; as the recipe is written.

Step 5: Add the broth, bay, remaining water; and bring to a boil. Then, reduce the heat to a simmer; and cook 1 1/2-2 hours, uncovered, until the turkey is falling off the bone. Note: For the turkey fat - As the stock simmers, skim the fat off the top a few times during the 1 1/2-2 hours of cooking; and save it. You will use this fat to make the roux.

Step 6: Gravy ... Once the turkey is done cooking; remove the turkey legs, cool; and remove the meat. Package it up for later dishes.

Step 7: Strain the stock into a large bowl (you should end up with 6-6 1/2 cups of stock). Make sure to "squish" down on the vegetables as you strain the stock. This allows you to get all the 'good' juices. The vegetables can be tossed - they did their job. Then, add the broth back to the stock pot.

Step 8: Roux ... Add 2 tablespoons of the turkey fat you skimmed off, 3 tablespoons of butter, and the flour to a small bowl. Using a fork - mix until everything is well combined and crumbly.

Step 9: Then, with the strained stock on medium heat (just under a boil), slowly add your roux - a little at a time, whisking continually; until you get a smooth creamy consistency. Season with salt and pepper. You can also add a little dried thyme if you want - this is optional.

Step 10: Store ... Cool, and refrigerate for 2-3 days; or, freeze which is what I do. Thaw in the refrigerator if frozen; then, slowly heat up on medium low heat. At this point, you could add in - up to 1 cup (for the full 6 cups), of drippings (strained) from your freshly roasted turkey. This is NOT necessary, but it does give extra flavor. Also, you could add cooked giblets; and, some people even add chopped hard boiled eggs to their gravy. You can really make it your own.

Step 11: As I mentioned, it will last 3 months in the freezer, stored properly, which is really a time saver. The gravy is also delicious over sauteed turkey medallions, roast boneless turkey breast; or, even ground turkey patties. ENJOY!