Make-ahead turkey gravy cuts the post-roast panic

The bird’s out. Ready to start the gravy rush?

Don’t panic.

First, the turkey will stay rip-roaring hot for up to an hour after you pull it from the oven. This is ample time to use the oven for stuffing or pies. Second, your gravy’s almost done.

Ideally, your turkey was defrosted enough by the day before Thanksgiving to allow you to extract the package of giblets and the neck from inside its cavity. (Leave out the liver, which would make your stock bitter.) Cut off the last joint of the turkey wings.

Simmer these parts with chicken broth and vegetables. (Or skip this and just buy chicken broth.)

How much gravy do you need? Half a cup per person should mean plenty left over. For eight, start with a quart of stock or broth.

To thicken the stock into gravy, the formula is 2 tablespoons each of fat and flour per cup of liquid — a quart of stock (4 cups) needs ½ cup (one stick) of butter and ½ cup of flour (preferably Wondra, “instant” flour that helps prevent lumps).

Flour tastes raw unless you cook it both before and after you add liquid. So melt the fat in a saucepan, add the flour, and cook this roux several minutes. Heat the stock to roughly the same temperature as the roux and mix it in, stirring well and constantly as you do. A flat whisk gets into the corners of the saucepan where the roux tends to stick.

Let the gravy boil, then simmer for at least as many minutes as you added tablespoons of flour. Season it, chill it. Tomorrow, you’ll deglaze the roasting pan and pour the gravy into the drippings to heat.

Make-Ahead Turkey Gravy

Start to finish: 4 hours (30 minutes active); Servings: 8

For the stock:

The giblets, neck and wing tips from 1 turkey

4 cups low-sodium chicken broth or water

1 small yellow onion, coarsely chopped

1 small carrot, halved lengthwise

1 celery rib, halved lengthwise

1 small parsnip, halved lengthwise

1 sprig fresh thyme

1 sprig fresh parsley

1 bay leaf

1 teaspoon whole black peppercorns

For the gravy:

1/2 cup turkey fat (skimmed from the stock) or butter

1/3 cup Wondra or all-purpose flour

Salt and ground black pepper

1 cup dry white wine or chicken broth (optional)

For the stock:In a small to medium saucepan over medium-high, combine the giblets, neck and wing tips with the broth. Bring to a boil, then immediately reduce to a simmer, skimming off the scum that rises to the surface. After about 20 minutes, when no more is scum rising, add the onion, carrot, celery, parsnip, thyme, parsley, bay leaf and peppercorns. Return to a simmer and cook, adding water as needed to maintain the level, for 3 to 4 hours. Set aside to cool. Once cooled, skim off and reserve any fat. Strain the stock and set aside; discard the solids.

For the gravy: If your stock has been chilled, heat it just to a simmer.

In a medium skillet over medium-low, melt the fat. If you don’t have 1/2 cup of fat from the stock, make up the difference with butter. Add the flour and whisk until the roux looks like wet sand, about 2 to 3 minutes.

Add the warm stock in a stream, whisking or stirring, and bring it to a boil. Lower the heat and simmer, stirring occasionally, for 8 minutes. Don’t worry if it seems thick; you will add more liquid. Season with salt and pepper. Let cool slightly, transfer to a bowl and cover the surface with parchment or plastic wrap. Cover the bowl and chill until ready to use.

When the turkey is cooked and resting on a platter, finish the gravy. Pour off fat from the roasting pan, then place the pan over 2 burners on medium. Add the wine or broth, if using, or a cup of water. Simmer, scraping up the brown bits with a metal spatula, until the liquid is reduced by half.

Stir in the make-ahead gravy and some of the juices from the turkey platter. Simmer the gravy in the pan until it is the desired consistency. Season to taste with salt and pepper.

Per serving: 170 calories; 110 calories from fat (65 percent of total calories); 12 g fat (8 g saturated; 0 g trans fats); 35 mg cholesterol; 7 g carbohydrate; 1 g fiber; 1 g sugar; 2 g protein; 130 mg sodium.