Drippings are the base of a good gravy

Thanksgiving at our house is most likely the same as yours if you’re the cook. Anything that can be made ahead is a bonus, and this do-ahead gravy recipe is always at the top of my list.

I like having a lot of turkey gravy so making a batch ahead and adding drippings right before serving is one less thing to worry about.

Here’s the recipe as it has evolved. Deciding to use one small carrot instead of two larger ones made the carrot flavor enhance, not overwhelm the finished gravy.

Unpeeled onions add color and nutrition. Bay and parsley? They add savory notes, so use them if you can.

One more thing: don’t use a real big cookie sheet. You want a large enough pan to hold wings and onions, but small enough so drippings don’t evaporate away during roasting. Those drippings are the base of a good gravy.

Do-ahead turkey gravy

Ingredients

Olive or vegetable oil

2 whole turkey wings – 1-1/2 to 2 pounds or so

Salt and pepper

2 medium onions, peel left on, cut into eighths

2 quarts chicken broth plus little more if needed

1 smallish carrot, unpeeled, sliced

2 nice ribs celery with leaves if possible, cut into 2” pieces

3/4 teaspoon dried thyme leaves, 1/2 teaspoon powdered thyme or several 2” sprigs fresh

1 bay leaf (optional but good)

Few sprigs parsley (optional but good)

1/2 cup plus 2 tablespoons flour plus little more if needed

1-2 tablespoons butter

Instructions

Preheat oven to 400.

Brush or smear a bit of oil on cookie sheet with sides.

Season wings all over with salt and pepper and place on cookie sheet.

Scatter onions around.

Roast for 1 hour and 15 minutes or so, stirring once. Wings and onions will get dark brown.

Put wings and onions in pot.

Pour 1 cup broth in roasting pan and scrape up all brown bits, etc., and add to pot.

Add carrots, celery, thyme, bay and parsley.

Pour 4 cups broth on top.

Bring this stock to boil, lower to simmer and cook, uncovered 45 minutes or so.

Strain, pushing down on solids.

Discard wings and vegetables. (If wings are meaty, chop remove skin, then chop meat up and add barbecue sauce.)

Add enough remaining broth to make 3-1/2 cups or so.

Refrigerate up to 4 days and skim fat off. If making gravy right away, skim as much fat as you can.

Whisk flour and remaining broth together in large pot. (If mixture stays lumpy, add a bit more broth to smooth out.)

Pour strained stock in and whisk.

Bring to boil, cook and stir until thickened. Won’t take long.

Stir in butter, salt and pepper.

Refrigerate up to 3 days, or freeze up to 1 month.

Makes a good 4 cups.

Tips:

• Add roasted turkey drippings to gravy. If they thin gravy too much, make a slurry of equal parts flour and water or broth and stir in a little at a time.

• Lumpy gravy? Just push through a strainer.

• No wings available? Use legs.

This article originally appeared on Cincinnati Enquirer: Drippings are the base of a good gravy