Real Turkey Stock & Thanksgiving Gravy

iatethewholething.com

Francine Raften

subheading: For the Stock:

4 pounds turkey legs and/or thighs bone-in, skin-on

2 pounds turkey wings

2 large carrots roughly chopped

2 celery stalks preferably with leaves, roughly chopped

2 yellow onions roughly chopped with skin on

1 head garlic unpeeled and halved width-wise

8 to 10 sprigs thyme (about 1 small bunch)

10 sprigs parsley

2 dried bay leaves

2 t-spoons whole black peppercorns

3 to 4 tablespoons olive oil divided

Splash dry white wine such as chardonnay (optional)

Turkey neck and giblets (EXCEPT liver)

5 quarts cold water

2 to 3 t-spoons kosher salt

subheading: For the Gravy (for every quart of stock):

½ cup flour

4 tablespoons butter softened at room temperature

6 to 7 tablespoons pan drippings from turkey roasting pan (strained through a fine mesh sieve)

Directions at iatethewholething.com

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