After the turkey, nothing inspires quite as much anxiety as the gravy. A lot of this pressure comes from the hectic, hands-on making of the roux, separating the pan drippings, and heating the stock while your turkey is resting. This year we went with a do-ahead gravy that skips the pan drippings and is backed by a fortified stock made up of browned chicken wings, mirepoix (onion, carrot, and celery), white wine, and some of the herbs from that ’60s folk song.
Cheaters Do Prosper
Rather than waiting to enrich the stock with pan drippings from the turkey (the traditional method), bolster it on your own time in advance. Start by browning chicken wings in a large saucepan along with vegetables and herbs to create all the flavors that develop on the roasting-pan floor, but not on a day when 800 other things are happening in your kitchen.
Deglaze and Reduce
Adding wine to remove the browned bits on the bottom of the pot ensures that all the concentrated flavor is unleashed and adds just enough acidity to make the gravy taste well-rounded.
Keep an Eye on Your Roux
Cook butter and flour, whisking, until a smooth light roux forms. The darker the roux, the less thickening power it has, so stick to the golden hues. Gradually whisk in the warm fortified stock to keep lumps at bay.
Finish Strong
Feel free to adjust the seasoning with a dash of Worcestershire or soy sauce, along with good old salt and pepper.
