Classic Make-Ahead Turkey Gravy

1. Broth Base

In a Dutch oven, combine 2 cups chicken broth, turkey neck, giblets, and trimmings. Bring to a vigorous simmer over high heat. Cook, stirring occasionally, until the liquid evaporates and the trimmings start to sizzle (about 20 minutes).

2. Fond Creation

Continue cooking, stirring frequently, until a dark fond forms on the bottom of the pot (2-4 additional minutes).

3. Aromatic Sauté

Lower heat to medium-high. Mix in the onion, carrot, celery, parsley, thyme, garlic, pepper, and salt. Cook, stirring often, until the onion turns translucent (8-10 minutes).

4. Wine Deglaze

Pour in the white wine, bringing it to a simmer while scraping up the browned bits.

5. Stock Completion

Add the remaining 4 cups chicken broth and return to a simmer over high heat. Reduce heat to medium-low, cover, and let it simmer for 1 hour. Strain the stock through a fine-mesh strainer set over a bowl; discard the solids. You should have 3½ to 4 cups stock. If not using immediately, the turkey stock can be refrigerated for up to 2 days.

6. Roux Base

In a medium saucepan over medium heat, melt the butter. Blend in the flour and increase heat to medium-high. Stir constantly until the mixture turns a deep golden brown (5-8 minutes).

7. Gravy Thickening

Reduce heat to low and gradually whisk in the strained stock. Increase heat to medium-high and bring the mixture to a simmer. Let it simmer until thickened (about 5 minutes).

8. Final Seasoning

Stir in turkey drippings if using. Adjust the gravy's consistency with extra broth if needed. Season with additional salt and pepper to taste.