Make-Ahead Gravy



  • 1 Tbsp. vegetable oil

  • Backbone from turkey

  • Neck from turkey

  • 1 large onion, quartered

  • 3 carrots, roughly chopped

  • 2 celery stalks, roughly chopped

  • 4 fresh thyme stalks

  • 1 C. dry white wine

  • 2 quarts chicken or turkey stock

  • Kosher salt & freshly cracked black pepper


  1. Heat the oil in a large saucepan. Brown the backbone pieces, neck and vegetables to caramelize.

  2. Deglaze with the wine, scraping the browned bits off the bottom of the pan.

  3. Reduce until only about 1/4 C of liquid remains.

  4. Pour in the chicken or turkey stock.

  5. After simmering for about 45 minutes the broth will be deeply flavorful and intense.

  6. In a separate pan, melt 4 Tbsp. butter and add 4 Tbsp. of flour cooking until golden blond.

  7. Strain the bones and veggies off of the stock.

  8. Whisk half of the roux (flour/butter mix) in the strained stock to make a great gravy.Continue to add roux a tablespoon at a time until it is the consistency you like.

  9. Season to taste with salt and pepper